To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental
study was conducted using the high voltage electric field and static magnetic field separately …

Freezing is an important preservation technique to preserve the raw food and to extend the
shelf life for longer duration of time by reducing the product temperature to− 18° C or below …

Supercooling can preserve beef without freezing damage, whereas maintaining the
supercooled state is difficult. An innovative method of static magnetic field extended …

The quality characteristics of pork loin frozen by cryogenic immersion were examined, such
as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility …

Freeze-drying is a method of removing water by sublimation of ice crystals from frozen
material. Suitable parameters of process application allow us to obtain best quality products …

A characteristic of the food supply is that availability of fresh materials does not always
match consumption patterns. There is therefore a need for means by which to stabilize …

The ultrasound-assisted freezing (UAF) process, the influence of UAF on the quality and
microstructure of frozen dough, were investigated. Dough cylinders were immersion frozen …

Turbot fillets were frozen either by pressure shift freezing (PSF, 140 MPa,− 14° C) or by air-
blast freezing (ABF), and then stored at− 20° C for 75 days. Smaller and more regular …

In high-pressure-assisted freezing, samples are cooled under pressure (200 MPa) to− 20° C
without ice formation then pressure is released (0.1 MPa) and the high super-cooling …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …