التفاصيل البيبلوغرافية
| العنوان: |
Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates. |
| المؤلفون: |
Grover, Yashmita, Negi, Pradeep Singh |
| المصدر: |
Journal of Food Science (John Wiley & Sons, Inc.); Dec2023, Vol. 88 Issue 12, p4799-4826, 28p |
| مصطلحات موضوعية: |
PHASE transitions, FROZEN fruit, FREEZING points, NUCLEATION, FREEZING, FROZEN foods |
| مستخلص: |
Fruits and vegetables are rich in essential nutrients such as minerals, vitamins, and antioxidants; however, they have short shelf life. Freezing is a superior method of preservation compared to other techniques with respect to nutrient retention and maintenance of sensory attributes. However, several physical and textural quality changes associated with freezing and thawing pose a serious problem to the quality of frozen products. Some of the disadvantages associated with the currently employed methods for freezing fruits and vegetables include low rates of heat exchange in blast freezers, shape limitation in plate freezers, high cost of operation in cryogenic freezing, and freezing solution dilution in immersion freezing. Therefore, novel freezing technologies have been developed to achieve controlled ice nucleation and crystallization, enhanced freezing rate, decreased phase transition time, and maintained temperature stability. This review discusses some of the most recent approaches employed in freezing and points to their adoption for maintaining the quality of fruits and vegetables with extended storage. [ABSTRACT FROM AUTHOR] |
|
Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
Full Text Finder