Development of Green and Advanced Food Freezing/Anti-Freezing Technologies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 28 May 2025 | Viewed by 2132
Special Issue Editors
2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
Interests: green cryopreservation; passive anti-freezing soft materials; advanced freezing technology (ultrasound-assisted freezing)
2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
Interests: green cryopreservation; advanced freezing; thawing technology
Special Issue Information
Dear Colleagues,
The frozen food industry has undergone development for nearly 150 years, during which numerous perceived problems with frozen products have been overcome as the freezing technology advanced. However, freezing can be a two-edged sword when employed practically in the food industry. In recent decades, thanks to the extensive introduction of physical fields, a series of advanced freezing technologies such as ultrasound-assisted freezing, high-pressure-assisted freezing, and high-voltage electric field-assisted freezing have increasingly garnered attention regarding the endowment of frozen foods with better post-thaw quality. Although reliable freezing can “pause” biological activities and ensure a longer shelf-life, the damage caused by freezing in more hidden microworlds is inevitable, causing the severe loss of texture in frozen products and the irreversible cryoinjury of cryopreserved strains. In this regard, green and efficient anti-freezing technologies are urgently needed. Given the aforementioned facts, both freezing and anti-freezing technologies are equally crucial in the iterative upgrade of the frozen food industry. Hence, this Special Issue aims to provide an overview of research on green and advanced freezing/anti-freezing technologies, and it is hoped that our joint efforts can create a brighter future for the frozen food industry.
Dr. You Tian
Guest Editor
Dr. Rui Hu
Guest Editor Assistant
Manuscript Submission Information
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Keywords
- freezing technologies
- physical fields
- supercooling
- ice nucleation
- ice recrystallization
- thawing
- post-thaw quality
- anti-freezing
- cryopreservation
- cryoprotectants
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