Although freezing has been used to delay the deterioration of product quality and extend its
shelf life, the formation of ice crystals inevitably destroys product quality. This …

Background Fresh fruits and vegetables have a short shelf life. Freezing offers a solution to
their long-term preservation. However, transport phenomena during freezing of fruits and …

The long phase transition time and poor thermophysical properties of phase change
materials inhibits the wide application of phase change energy storage technology, which is …

Freezing has been widely recognized as the most common process for long-term
preservation of perishable foods; however, unavoidable damages associated with ice crystal …

Market demand for affordable frozen foods has grown due to changes in consumer lifestyle.
The quality of frozen food must be maintained throughout production, storage, transport, and …

Water is known for dissipating electrostatic charges, but it is also a universal agent of matter
electrification, creating charged domains in any material contacting or containing it. This new …

This highlight investigates the different aspects of electric fields controlling crystallization,
focusing on strong electric fields. Application of both internal and external electric fields, as …

Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing
technologies and more specifically crystallisation assisted by magnetic, electric and …

Nucleation as a unique phenomenon in the crystallization process has always been a hot
topic. With the development of nucleation theory and process analysis technology (PAT) …

Here we prove that, in addition to temperature and pressure, another important
thermodynamic variable permits the exploration of the phase diagram of ammonia: the …