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Foods
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Innovative Cold Storage Technologies in Food Supply Chain
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Innovative Cold Storage Technologies in Food Supply Chain

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 February 2022) | Viewed by 10352

Special Issue Editors

Prof. Dr. Soojin Jun

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Guest Editor
Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Mānoa, Honolulu, HI 96822, USA
Interests: food process control; emerging food processing technologies; biosensing and nano-engineered surfaces for extremely low microbial adhesivity; numerical modeling for thermal or microbial phenomena
Special Issues, Collections and Topics in MDPI journals
Dr. Seung Hyun Lee

E-Mail Website
Guest Editor
Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, Daejeon 34134, Republic of Korea
Interests: innovative food engineering; electric field technology; food processing technologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Perishable foods need adequate temperature-controlled environments during the production, storage, transportation, and sales processes to ensure food quality and reduce food losses. This circumstance is generally referred to as “cold chain logistics”. In a cold chain, the shelf life, quality, and safety of perishable foods throughout the supply chain are greatly impacted by environmental factors, especially temperature. Cold storage is the most popular method to preserve highly perishable foods. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food’s properties. Ice crystallization and growth during freezing will cause irreversible textural damage to the food through volumetric expansion, moisture migration by induced osmotic pressure gradients, and freeze concentration of solutes leading to protein denaturation. Although freezing would preserve perishable foods for months, these disruptive changes decrease consumers' perception of food quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit.

Emerging freezing technologies have been introduced to markets and slowly replaced conventional freezing since it became more crucial to control the nucleation temperature and suppress ice crystals in food matrices. Supercooling is unique since it is a process of lowering the temperature of a food material below its equilibrium freezing point without the formation of ice crystals. There has been continuous interest in applications of the supercooling technology for food preservation since it promises an extended shelf-life while avoiding ice crystal formation and maintaining fresh textural integrity. This special issue is aimed to browse state-of-the-art technologies to enhance food quality by implementing the control of ice crystal sizes and suppressed ice nucleation.

Keywords

  • supercooling
  • food preservation
  • controlled ice nucleation
  • food cold chain
  • innovative freezing

Published Papers (2 papers)

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Research

20 pages, 9380 KiB  
Article
Analysis of the Temperature Distribution in a Refrigerated Truck Body Depending on the Box Loading Patterns
by Jun-Hwi So, Sung-Yong Joe, Seon-Ho Hwang, Soojin Jun and Seung-Hyun Lee
Foods 2021, 10(11), 2560; https://doi.org/10.3390/foods10112560 - 23 Oct 2021
Cited by 5 | Viewed by 5029
Abstract
The main purpose of cold chain is to keep the temperature of products constant during transportation. The internal temperature of refrigerated truck body is mainly measured with a temperature sensor installed at the hottest point on the body. Hence, the measured temperature cannot [...] Read more.
The main purpose of cold chain is to keep the temperature of products constant during transportation. The internal temperature of refrigerated truck body is mainly measured with a temperature sensor installed at the hottest point on the body. Hence, the measured temperature cannot represent the overall temperature values of transported products in the body. Moreover, the airflow pattern in the refrigerated body can vary depending on the arrangement of loaded logistics, resulting temperature differences between the transported products. In this study, the airflow and temperature change in the refrigerated body depending on the loading patterns of box were analyzed using experimental and numerical analysis methods. Ten different box loading patterns were applied to the body of 0.5 ton refrigerated truck. The temperatures inside boxes were measured depending on the loading patterns. CFD modeling with two different turbulence models (k-ε and SST k-ω) was developed using COMSOL Multiphysics for predicting the temperatures inside boxes loaded with different patterns, and the predicted data were compared to the experimental data. The k-ε turbulence model showed a higher temperature error than the SST k-ω model; however, the highest temperature point inside the boxes was almost accurately predicted. The developed model derived an approximate temperature distribution in the boxes loaded in the refrigerated body. Full article
(This article belongs to the Special Issue Innovative Cold Storage Technologies in Food Supply Chain)
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12 pages, 3094 KiB  
Article
Application of Supercooling for the Enhanced Shelf Life of Asparagus (Asparagus officinalis L.)
by Youngsang You, Muci Li, Taiyoung Kang, Youngbok Ko, Sangoh Kim, Seung Hyun Lee and Soojin Jun
Foods 2021, 10(10), 2361; https://doi.org/10.3390/foods10102361 - 4 Oct 2021
Cited by 7 | Viewed by 3332
Abstract
Freezing extends the shelf-life of food by slowing down the physical and biochemical reactions; however, ice crystal formation can result in irreversible damage to the cell’s structure and texture. Supercooling technology has the potential to preserve the original freshness of food without freezing [...] Read more.
Freezing extends the shelf-life of food by slowing down the physical and biochemical reactions; however, ice crystal formation can result in irreversible damage to the cell’s structure and texture. Supercooling technology has the potential to preserve the original freshness of food without freezing damage. In this study, fresh asparagus was preserved in a supercooled state and its quality changes such as color, weight loss, texture, chlorophyll and anthocyanin content, and enzymatic activities (superoxide dismutase and catalase) were evaluated. The asparagus samples were successfully supercooled at −3 °C with the combination treatment of pulsed electric field (PEF) and oscillating magnetic field (OMF), and the supercooled state was maintained for up to 14 days. Asparagus spears preserved in the supercooled state exhibited lower weight loss and higher levels of quality factors in comparison to the frozen and refrigerated control samples. Full article
(This article belongs to the Special Issue Innovative Cold Storage Technologies in Food Supply Chain)
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