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Foods
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Improving the Quality and Safety of Frozen Foods by Emerging...
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Improving the Quality and Safety of Frozen Foods by Emerging 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: closed (25 September 2021) | Viewed by 9144

Special Issue Editors

Dr. Cristina Bilbao-Sainz

E-Mail Website
Guest Editor
United States Department of Agriculture, Western Regional Research Center, 800 Buchanan st. Albany, CA 94710, USA
Interests: innovative processing technologies; freezing technologies; healthier food products; fruits and vegetables; food waste recovery
Dr. Matthew J. Powell-Palm

E-Mail Website
Guest Editor
Department of Mechanical Engineering, University of California, Berkeley, CA, USA
Interests: phase-change thermodynamics; food cold-storage; cryopreservation; isochoric freezing

Special Issue Information

Dear Colleagues,

Preservation of food by freezing enables producers to distribute foods to consumers around the world. The global frozen food market was valued at USD 291 billion in 2019 and is expected to expand over the next few years due to the growing importance of ready-to-eat food products. This is driven by increasingly hectic lifestyles amongst working-class people and shifting preferences towards ready-to-cook meals. However, many foods significantly deteriorate during freezing due to ice formation inside the products, and traditional freezing techniques have low energy efficiency. In the past few decades, many innovative and advanced freezing technologies have been investigated to improve frozen food quality and/or increase freezing efficiency. These innovative technologies have the potential to enhance the organoleptic quality and nutritional value of frozen foods by interfering with the way ice crystals form during freezing through control of ice crystal formation, ice crystal size, ice crystal structure, ice crystal growth, or location of ice crystals. Some of these technologies also improve process efficiency by reducing energy costs. All these technologies have the potential to advance the frozen food industry by preserving the sensory and nutritional quality of foods and/or saving energy while extending the shelf life of foods. 

Dr. Cristina Bilbao-Sainz
Dr. Matthew J. Powell-Palm
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

  • foods
  • freezing
  • supercooling
  • pressure assisted freezing
  • ultrasounds assisted freezing
  • microwaves assisted freezing
  • magnetic resonance assisted freezing
  • isochoric freezing
  • ice nucleation
  • ice crystal
  • food quality
  • organoleptic properties
  • nutritional value

Published Papers (2 papers)

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Research

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11 pages, 1387 KiB  
Article
Effects of Isochoric Freezing Conditions on Cut Potato Quality
by Yuanheng Zhao, Cristina Bilbao-Sainz, Delilah Wood, Bor-Sen Chiou, Matthew J. Powell-Palm, Liubiao Chen, Tara McHugh and Boris Rubinsky
Foods 2021, 10(5), 974; https://doi.org/10.3390/foods10050974 - 29 Apr 2021
Cited by 16 | Viewed by 4483
Abstract
Isochoric freezing is a pressure freezing technique that could be used to retain the beneficial effects of food storage at temperatures below their freezing point without ice damage. In this study, potato cylinders were frozen in an isochoric system and examined using full [...] Read more.
Isochoric freezing is a pressure freezing technique that could be used to retain the beneficial effects of food storage at temperatures below their freezing point without ice damage. In this study, potato cylinders were frozen in an isochoric system and examined using full factorial combinations of three processing procedures (immersed in water, vacuum-packed and immersed in ascorbic acid solution), four freezing temperatures/pressures (−3 °C/37 MPa, −6 °C/71 MPa, −9 °C/101 MPa and −15 °C/156 MPa) and two average compression rates (less than 0.02 and more than 0.16 MPa/s). The effects of process variables on critical quality attributes of frozen potatoes after thawing were investigated, including mass change, volume change, water holding capacity, color and texture. Processing procedure and freezing temperature/pressure were found to be highly significant factors, whereas the significance of the compression rate was lower. For the processing procedures, immersion in an isotonic solution of 5% ascorbic acid best preserved quality attributes. At the highest pressure level of 156 MPa and low compression rate of 0.02 MPa/s, potato samples immersed in ascorbic acid retained their color, 98.5% mass and 84% elasticity modulus value. These samples also showed a 1% increase in volume and 13% increase in maximum stress due to pressure-induced hardening. Full article
(This article belongs to the Special Issue Improving the Quality and Safety of Frozen Foods by Emerging Freezing Technologies)
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Review

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26 pages, 985 KiB  
Review
Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review
by Ulf Erikson, Solveig Uglem and Kirsti Greiff
Foods 2021, 10(11), 2661; https://doi.org/10.3390/foods10112661 - 2 Nov 2021
Cited by 8 | Viewed by 3097
Abstract
The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling [...] Read more.
The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method. Full article
(This article belongs to the Special Issue Improving the Quality and Safety of Frozen Foods by Emerging Freezing Technologies)
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