Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
Development of Green and Advanced Food Freezing/Anti-Freezing Technologies
share announcement

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: 31 December 2025 | Viewed by 3071

Special Issue Editors

Dr. You Tian

E-Mail Website1 Website2
Guest Editor
1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
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)
Dr. Rui Hu

E-Mail Website
Guest Editor Assistant
1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
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

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • freezing technologies
  • physical fields
  • supercooling
  • ice nucleation
  • ice recrystallization
  • thawing
  • post-thaw quality
  • anti-freezing
  • cryopreservation
  • cryoprotectants

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

19 pages, 6125 KiB  
Article
Deterioration in the Quality of ‘Xuxiang’ Kiwifruit Pulp Caused by Frozen Storage: An Integrated Analysis Based on Phenotype, Color, Antioxidant Activity, and Flavor Compounds
by Chenxu Zhao, Junpeng Niu, Wei Wang, Yebo Wang, Linlin Cheng, Yonghong Meng, Yurong Guo and Shujie Song
Foods 2025, 14(13), 2322; https://doi.org/10.3390/foods14132322 - 30 Jun 2025
Viewed by 309
Abstract
Kiwifruit has attracted much attention in fruit and vegetable processing due to its high nutritional and economic value. However, there is a lack of systematic research on the effects of long-term frozen storage on the pulp quality of kiwifruit. Using kiwifruit pulp stored [...] Read more.
Kiwifruit has attracted much attention in fruit and vegetable processing due to its high nutritional and economic value. However, there is a lack of systematic research on the effects of long-term frozen storage on the pulp quality of kiwifruit. Using kiwifruit pulp stored at −20 °C for 0, 3, 6, 9, and 12 months as the research materials, the dynamic changes in the phenotype, color, antioxidant activity, and flavor compounds were comprehensively evaluated. The results showed that frozen storage caused a significant decline in the quality of the fruit pulp. Specifically, the contents of chlorophyll and carotenoids decreased and the color deteriorated (color difference increased); the turbidity and centrifugal sedimentation rates increased, and pH and viscosity changed in different stages. Additionally, antioxidant compounds, such as vitamin C and total phenols, were significantly reduced with the extension of storage duration, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH)/2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging ability was decreased. The content of volatile aroma compounds diminished, leading to a notable shift in the flavor profile. Correlation analysis revealed that changes in volatile substances were significantly correlated with physical, chemical, and antioxidant indicators (p < 0.05). These correlations can serve as a key basis for assessing quality deterioration. This study systematically elucidated, for the first time, the mechanism of quality deterioration in kiwifruit pulp during frozen storage, thereby providing theoretical support for enterprises to optimize pulp grading strategies and the timing of by-product development. Hence, it is recommended that the duration of freezing should be limited to less than 9 months for kiwifruit pulp. Moreover, it is essential to consider varietal differences and new pretreatment technologies to further enhance the industrial utilization and economic value of frozen pulp. Full article
(This article belongs to the Special Issue Development of Green and Advanced Food Freezing/Anti-Freezing Technologies)
►▼ Show Figures

Figure 1

20 pages, 7328 KiB  
Article
Impact Dynamics and Freezing Performance of Porcine Bile Droplets on Horizontal Cold Substrates: Towards Advanced and Sustainable Food Processing
by Xinkang Hu, Bo Zhang, Libang Chen, Zhenpeng Zhang, Huanhuan Zhang, Xintong Du, Xu Wang, Lulu Zhang, Tao Yang and Chundu Wu
Foods 2025, 14(13), 2173; https://doi.org/10.3390/foods14132173 - 21 Jun 2025
Viewed by 178
Abstract
With the development of the agro-processing industry, the efficient cryogenic treatment and resource utilization of porcine bile—a high-value byproduct—has received increasing attention. This study investigates the dynamic behaviour and freezing characteristics of porcine bile droplets upon impact on cold substrates under varying conditions [...] Read more.
With the development of the agro-processing industry, the efficient cryogenic treatment and resource utilization of porcine bile—a high-value byproduct—has received increasing attention. This study investigates the dynamic behaviour and freezing characteristics of porcine bile droplets upon impact on cold substrates under varying conditions of surface temperature (−10 °C to −20 °C) and impact velocity (0.18–0.59 m/s). The effects of droplet size, dimensionless numbers (Weber, Reynolds, Bond, Ohnesorge, and Prandtl), and thermal gradients were systematically analyzed. A thermoelectric cooling substrate combined with high-speed imaging was used to quantitatively characterize the spreading ratio, retraction ratio, and freezing time of droplets. The results show that the maximum spreading ratio increases with higher impact velocity but decreases with lower substrate temperature. Lower substrate temperatures significantly shorten the freezing time, with a maximum reduction of up to 45%, particularly for smaller droplets. Droplets with high Weber numbers (We > 3) form flattened ice layers with preserved retraction patterns, while those with low Weber numbers (We < 1) generate smooth, hemispherical ice caps. For the first time, the thermophysical properties of porcine bile were incorporated into the framework of droplet impact dynamics on cryogenic surfaces. The findings reveal multiscale freezing mechanisms of biological fluids at low temperatures and provide a theoretical basis for optimizing processes such as freeze-drying and cryogenic sterilization in agro-product processing. Full article
(This article belongs to the Special Issue Development of Green and Advanced Food Freezing/Anti-Freezing Technologies)
►▼ Show Figures

Figure 1

15 pages, 4178 KiB  
Article
Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields
by Wenchao Liu, You Tian, Lijuan Wang, Rui Hu, Yan Zhang, Linlin Li, Weiwei Cao, Xu Duan and Guangyue Ren
Foods 2025, 14(6), 1033; https://doi.org/10.3390/foods14061033 - 18 Mar 2025
Cited by 1 | Viewed by 396
Abstract
This study investigated the effects of physical field protein modification methods on the mechanical properties, color, rehydration performance, thermal stability, and sensory quality of yuba. The results showed that all three modification methods shortened the drying time of yuba, and each method enhanced [...] Read more.
This study investigated the effects of physical field protein modification methods on the mechanical properties, color, rehydration performance, thermal stability, and sensory quality of yuba. The results showed that all three modification methods shortened the drying time of yuba, and each method enhanced the tensile strength and thermal stability of yuba. Yuba treated with microwave–vacuum for 10 min demonstrated the best performance in terms of tensile strength, elongation, color, and overall sensory score, making it the optimal method for the physical field modification of yuba. In addition, microwave–vacuum treatment led to better rehydration performance, thermal stability, and a faster rehydration rate. Through the analysis of the microstructure of yuba as well as its protein secondary and tertiary structures, it was found that microwave–vacuum treatment can maintain the tissue network structure of yuba while promoting more heat-induced protein conformational changes, showing a greater increase in the content of β-sheets, which contribute to enhancing the tensile strength and water-holding capacity of yuba, thereby improving its product quality. Full article
(This article belongs to the Special Issue Development of Green and Advanced Food Freezing/Anti-Freezing Technologies)
►▼ Show Figures

Figure 1

11 pages, 1967 KiB  
Article
The Evolution of Mechanical Properties and Cellular Structure of Apples During Freeze Drying Combined with Hot Air Drying (FD-HAD) Process
by Lili Li, Mengmeng Yang, Lewen Zhu, Wenchao Liu, Linlin Li, Weiwei Cao, Junliang Chen, Linlin Zhao, Chung Lim Law, Tongxiang Yang, Guangyue Ren and Xu Duan
Foods 2024, 13(23), 3951; https://doi.org/10.3390/foods13233951 - 7 Dec 2024
Viewed by 1429
Abstract
Apples are one of the most popular fruits in the world and have a significant share in domestic and international fruit production. Drying is a common method used to extend the shelf life of apples. However, it also induces irregular morphological changes in [...] Read more.
Apples are one of the most popular fruits in the world and have a significant share in domestic and international fruit production. Drying is a common method used to extend the shelf life of apples. However, it also induces irregular morphological changes in apples, which are essential to maintaining the structural integrity of the material. Therefore, it is necessary to understand the effect of cellular changes at the microscopic level on the macroscopic deformation of the material during drying. In this paper, the evolution of cell wall pectin fractions and viscoelastic properties of apples during freeze drying combined with hot air drying was investigated. The findings indicated that during the HAD stage, a decrease in the relaxation modulus (E1) of the samples was observed in the compression tests when the sample temperature was significantly higher than the glass transition temperature (Tg). As the difference between the two decreased, the samples exhibited increased stiffness and higher E1. The results of the pectin content analysis showed that the HAD process accelerated the loss and degradation of water-soluble pectin in the samples with high moisture content at the transition point. Simultaneously, the esterification degree of chelator-soluble pectin increased, leading to a reduction in the support provided to the cellular structure of the samples, which consequently affected their mechanical properties. These findings may provide valuable information for the application of freeze drying combined with hot air drying in the efficient processing of dried fruit and vegetable products. Full article
(This article belongs to the Special Issue Development of Green and Advanced Food Freezing/Anti-Freezing Technologies)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop