Novel and Innovative Technologies for Improving the Quality of Frozen Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (30 December 2020) | Viewed by 4956
Special Issue Editors
Interests: food production side-stream valorization; alternative proteins; food freezing; food processing; food quality; food chemistry; microwaves; enzymology; phytochemicals
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Freezing is a widely used preservation process both in the food industry and households. During freezing, water is converted into ice crystals, and the water activity of the food system decreases due to the reduction of the available liquid water. Although freezing causes limited deterioration of the original color, flavor, texture or nutritional values in comparison with thermal processing, food materials are prone to being subjected to irreversible tissue damage due to the solute-concentration damage, dehydration damage, and mechanical damage from ice crystals. Control of ice crystal size has been a challenging key point for minimizing freeze damage. Several novel freezing techniques have been attracting remarkable attention and gaining momentum not only within the scientific community but also in the food industry due to their potential to enhance the formation of small size ice crystals and to prevent food products from freeze damage.
This Special Issue will present an overview of the latest applications of novel and innovative freezing technologies applied to food. We would like to invite authors to submit their latest achievements with cutting-edge original research papers or comprehensive review papers discussing novel freezing technologies from the perspectives of water crystallization control, food quality attributes, food safety, sustainability, equipment innovation, freezing process engineering, and consumer acceptance.
Dr. Epameinondas Xanthakis
Prof. Alain Le-Bail
Guest Editors
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
- Novel freezing technologies
- Water crystallization
- Quality attributes vs. freezing rate
- Equipment innovation
- Sustainability
- Energy demands
- Freezing uniformity
- Industrial relevance
- Mathematical modeling
- Consumer acceptance
- Sensors to supervise the freezing process
