Advances in Low Temperature Processing

  IJETT-book-cover  International Journal of Engineering Trends and Technology (IJETT)          
© 2019 by IJETT Journal
Volume-67 Issue-10
Year of Publication : 2019
Authors : Darshana C. Admane, Dr. Sneha V. Karadbhajne


MLA Style: Darshana C. Admane, Dr. Sneha V. Karadbhajne "Advances in Low Temperature Processing" International Journal of Engineering Trends and Technology 67.10 (2019):100-112.

APA Style: Darshana C. Admane, Dr. Sneha V. Karadbhajne. Advances in Low Temperature Processing  International Journal of Engineering Trends and Technology, 67(10),100-112.

Food is preserved by various methods such as high temperature processing (heating, blanching), low temperature processing (freezing) or by using chemicals. This paper reviews about novel technologies applied to low temperature freezing process like pulsed electric field treatment, high pressure processing, ultra sound freezing, ultra rapid freezing and pressure shift freezing. Low temperature freezing changes water (present in food) into ice in the number of crystals. Due to applied pressure, electric current and voltage small ice crystals are formed which are uniformly distributed to whole food. Hence, foods shelf life increases. Colour, texture, structure, taste, appearance and quality attributes are better preserved in freezing. Low temperature processing offers several advantages such as preservation of color, flavor, texture, appearance and volatile retention, modification of sensory qualities and inhibition of bacterial growth. Novel technologies applied to thawing like high voltage electric field thawing, radio frequency thawing and ultra sound assisted thawing have also explained. Thawing is process of conversion of frozen ice into liquid i.e. frozen ice crystals into water. Heat is supplied to frozen food which converts frozen food into unfrozen. Hence, these novel technologies have become beneficial in terms of preserving food and quality attributes & sensory characteristics.


[1] K.W. Farag, E. Duggan, D.J. Morgan, D.A. Cronin, J.G. Lyng, ―A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics‖, Meat Science 83 , 278–284, May 2009.
[2] Ammar Altemimi, Salah Naji Aziz, Asaad R. S. Al-HiIphy, Naoufal Lakhssassi, Dennis G. Watson and Salam A. Ibrahim, ―Critical review of radio-frequency (RF) heating applications in food processing‖, Food Quality and Safety, XX, 1–11, March 2019.
[3] S. Wanga, G. Tiwari , S. Jiao , J.A. Johnson , J. Tang, ―Developing postharvest disinfestations treatments for legumes using radio frequency energy‖, biosystems eng ineering 105, 341– 349, Sept. 2010.
[4] Byeongsoo Kim, Hyung Bae Gil, Sang-Gi Min, Si-Kyung Lee1, and Mi-Jung Choi, ―Effects of Pressure-shift Freezing on the Structural and Physical Properties of Gelatin Hydrogel Matrices‖, Korean J. Food Sci. An. Vol. 34, No. 1, pp. 33~39, Jan 2014.
[5] H. Koch, I. Seyderhelm, P. Wille, M. T. Kalichevsky and D. Knorr, ―Pressure-shift freezing and its influence on texture, colour, microstructure and rehydration behaviour of potato cubes‖, Nr. 2, S. 125- 131 0 VCH Verlagsgesellschaft mbH, D-69451 Weinheim, Jan 1996.
[6] Dominique Chevalier, Amaral Sequeira-Munoz, Alain Le Bail*, Benjamin K. Simpson and Mohamed Ghoul, ―Effect of Pressure Shift Freezing, Air-blast Freezing and Storage on Some Biochemical and Physical Properties of Turbot (Scophthalmus maximus)‖, Lebensm.-Wiss. u.-Technol., 33, 570-577, Oct. 2000.
[7] Mousakhani-Ganjeh, A., Hamdami, N., and Soltanizadeh, N., ―Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnusalbacares)‖, J. Food Eng. 156:39–44.
[8] Shayanfar, S., Chauhan, O., Toepfl, S., and Heinz, V., ―Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing‖, Int. J. Food Sci. Technol. 49(4):1224–1230,2014
[9] Xiao-Fei Wu, Min Zhang, Benu Adhikari & Jincai Sun, ―Recent developments in novel freezing and thawing technologies applied to foods‖, Critical reviews in food science and nutrition 2017, VOL. 57, NO. 17, 3620–3631,2016
[10] Federico Gómez Galindo & Lars Wadsö & António Vicente & Petr Dejmek, ―Exploring Metabolic Responses of Potato Tissue Induced by Electric Pulses‖, Food Biophysics, 3:352–360, June 2008.
[11] Shima Shayanfar,1,2* OP Chauhan,3 Stefan Toepfl1 & Volker Heinz, ―Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing‖, International Journal of Food Science and Technology, 49, 1224–1230, oct. 2014.
[12] Arpassorn Sirijariyawat and Sanguansri Charoenrein, ―Freezing characteristics and texture variation after freezing and thawing of four fruit types‖, Songklanakarin J. Sci. Technol. 34 (5), 517-523, Oct. 2012.
[13] ShilongDeng,ZhiweiGao,JingXu,GuoqingWang,YuBai,andChangjiangDing, ―The Thawing Characteristic of Frozen Tofu under High-Voltage Alternating Electric Field‖, Hindawi Journal of Food Quality Volume 2017, Article ID 3914074, 6 pages, june 2017.
[14] Alireza Mousakhani-Ganjeh, Nasser Hamdami, Nafiseh Soltanizadeh, ―Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)‖, Innovative Food Science and Emerging Technologies, S1466-8564(16)30104-7, Feb. 2015.
[15] Chang-Wei Hsieh,Cheng-Hung Lai,Wai-Jane Ho,Su-Chen Huang, And Wen-Ching Ko, ―Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High- Voltage Electrostatic Field‖, JOURNAL OF FOOD SCIENCE, Vol. 75, Nr. 4, 2010.
[16] Changjiang Ding , Jiabao Ni, Zhiqing Song, Zhiwei Gao, Shilong Deng, Jing Xu, Guoqing Wang, and Yu Bai, ―High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration‖, Hindawi Journal of Food Quality Volume 2018, Article ID 5191075, 8 pages July 2018.
[17] Daniel Studer, Hauke Hennecke and Martin Miiller, ―High-pressure freezing of soybean nodules leads to an improved preservation of ultrastructure‖, Planta 188:155-163, April 1992.
[18] Navin K. Rastogi, Recent Developments in High Pressure Processing of Foods, Springer New York Heidelberg Dordrecht London, 2013
[19] Romuald Chéret1-2, Nicolas Chapleau1, Christine Delbarre-Ladrat2, Véronique Verrez-Bagnis2, Marie de Lamballerie1, ―Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets‖, Journal of Food Science ,70(8) : E477-E483, Oct. 2005
[20] K.L. Mcdonald, ―A review of high –pressure freezing preparation techniques for correlative light and electron microscopy of the same cells and tissues, JournalofMicroscopy,Vol.235,Pt32009,pp.273–281, jan. 2009.
[21] Michiko Fuchigami, Noriko Kato And Ai Teramoto, ―High-Pressure-Freezing Effects on Textural Quality of Chinese Cabbage‖, Journal Of Food Science—Volume 63, No. 1, 1998.
[22] Michiko Fuchigami And Ai Teramoto, ―Structural and Textural Changes in Kinu-Tofu Due to HighPressure-Freezing‖, Journal Of Food Science—Volume 6 2 , N o . 4 , 1 9 9 7.
[23] A. LeBail a,*, D. Chevalier a, D.M. Mussa a, M. Ghoul, ―High pressure freezing and thawing of foods: a review‖, International Journal of Refrigeration 25, 504–513, March 2002.
[24] Z.I.M. Sharif1, F.A. Mustapha1, J. Jai1*, N. Mohd.Yusof 1, N.A.M. Zaki, ―Review on methods for preservation and natural preservatives for extending the food‖, Chemical Engineering Research Bulletin, 2017 paper 19, 145-153
[25] S. Oranusi*, T.U. Obioha and B.T. Adekeye, ―Investigation on the microbial profile of frozen foods: Fish and Meat‖ Int.J.Adv.Res.Biol.Sci., 1(2):71-78, Jan. 2014.
[26] R.M. George, ―Freezing processes used in the food industry‖, Trends in Food Science & Technology, Vol. 4, May 1993.
[27] Paul Dawson ,Wesam A l- Jeddawi, and Nanne Remington, ―Effect of Freezing on the Shelf Life of Salmon‖, International Journal of Food Science Volume 2018, Article ID 1686121, 12 pages , Feb. 2018
[28] Lina Chenga, Da-Wen Sunab, Zhiwei Zhua & Zi Zhanga, ―Emerging Techniques for Assisting and Accelerating Food Freezing Processes─A Review of Recent Research Progresses‖, Critical Reviews in Food Science and Nutrition, June 2015.
[29] Alessandro Biglia, Lorenzo Comba, Enrico Fabriziob, Paolo Gaya, Davide Ricauda Aimonino, ―Case studies in food freezing at very low temperature‖, 71st Conference of the Italian Thermal Machines Engineering Association, ATI, 14-16 September 2016, Turin, Italy, paper 101, 305 – 31
[30] V.Tironi,A.Lebail, And M. De Lamballerie, ―Effects of Pressure-Shift Freezing and Pressure-Assisted Thawing on Sea Bass (Dicentrarchuslabrax) Quality‖, 2007 Journal Of Food Science, June 2007.
[31] P.P. Ferna´ndez, L. Otero, B. Guignon, P.D. Sanz, ―High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model‖, Food Hydrocolloids 20, 510–522, April 2005
[32] Katarzyna Dymek, Petr Dejmek , Federico Gomez Galindo, Michael Wisniewski, ―Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves‖, LWT - Food Science and Technology 64, 497-502, May 2015.
[33] Michaela Archer Mark Edmonds Martin George, ―Thawing seafood‖, Research & Development Department , SR598, Feb. 2018.
[34] Alan Trounson, Anita Peura, Carol Kirby, ―Ultrarapid freezing: a new low-cost and effective method of embryo cryopreservation‖, The American Fertility Society, Vol. 48, No.5, N ovember 1987.
[35] See Pill Park, Eun Young Kim, Jong Hoon Oh, Hwa Kyung Nam, Keum Sil Lee, Sae Young Park, Eun Mi Park, San Hyun Yoon, Kil Saeng Chung, Jin Ho Lim, ― ultra rapid freezing of human multipronuclear zygotes using electron microscope grids‖, human reproduction, vol. 15 no. 8 pp 1787-1790, May 2000.
[36] Sirintra Boonsumrej, Saiwarun Chaiwanichsiri, Sumate Tantratian , Toru Suzuki, Rikuo Takai ―Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air- blast and cryogenic freezing Journal of Food Engineering 80, 292–299, June 2007.
[37] Monica Gall, Lydia Ferrar and Daniele Naviglio, ―Application of Ultrasound in Food Science and Technology: A Perspective‖, Foods 7, 164, Oct. 2018.
[38] Xinfeng Cheng, Min Zhang, Baoguo Xu, Benu Adhikari, Jincai Sun, ―The principles of ultrasound and its application in freezing related processes of food materials: A review‖, Food Sci. Biotechnol. 23(4): 1095-1102 Sept. 2015.
[39] Yang Taoa & Da-Wen Suna, ―Enhancement of Food Processes by Ultrasound: A Review‖, CriticalReviewsinFoodScienceandNutrition,55:570–594, Oct 2015.
[40] Quang Tuan PHAM, ―Advances In Food Freezing/Thawing/Freeze Concentration Modelling and Techniques‖, japan Journal of Food Engineering, Vol. 9, No. 1, pp. 21 - 32, Mar. 2008.
[41] Tesfaye F. Bedane, Long Chen, Francesco Marra, Shaojin Wang, ―Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt‖, Journal of Food Engineering 201, 17-25, Jan. 2017.
[42] N. S. Deora, N. N. Misra , A. Deswal , H. N. Mishra, P. J. Cullen, B. K. Tiwari, ―Ultrasound for Improved Crystallisation in Food Processing‖ Food Eng Rev 5,36–44, Jan 2013.
[43] Bing Li, Da-Wen Sun, ―Effect of power ultrasound on freezing rate during immersion freezing of potatoes‖, Journal of Food Engineering 55, 277–282, March 2002.
[44] Peizhi Zhang, Zhiwei Zhu & Da-Wen Sun, ―Using Power Ultrasound to Accelerate Food Freezing Processes: Effects on Freezing Efficiency and Food Microstructure‖, Critical Reviews in Food Science and Nutrition, ISSN: 1040-8398, 1549-7852, May 2018.
[45] A. Mortazavi and F. Tabatabaie, ―Study of Ice Cream Freezing Process after Treatment with Ultrasound‖, World Applied Sciences Journal 4 (2): 188-190, 2008 ISSN 1818-4952, 2008.
[46] Rahmi Uyar, Tesfaye Faye Bedane, Ferruh Erdogdu, T. Koray Palazoglu , Karim W. Farag, Francesco Marra, Radio-frequency thawing of food products – A computational study, Journal of Food Engineering 146, 163–171, Sep. 2014.

Pulsed electric field treatment, high pressure processing, ultra sound freezing, ultra rapid freezing, pressure shift freezing, high voltage electric field thawing, radio frequency thawing and ultra sound assisted thawing.