Journal of Food Technology and Preservation

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Short Communication - Journal of Food Technology and Preservation (2022) Volume 6, Issue 4

Future trends in food freezing techniques and its applications.

Weber Gold*

Department of Chemistry, Temple University, Philadelphia, PA 19122, USA

*Corresponding Author:
Weber Gold
Department of Chemistry
Temple University
Philadelphia, PA 19122, USA

Received: 28-Mar-2022, Manuscript No. AAFTP-22- 59849; Editor assigned: 30-Mar-2022, PreQC No. AAFTP-22-59849(PQ); Reviewed: 14-April-2022, QC No. AAFTP-22-59849; Revised: 18-Apr-2022, Manuscript No. AAFTP-22-59849(R); Published: 25-Apr-2022, DOI:10.35841/2591-796X-6.4.117

Citation: Gold W. Future trends in food freezing techniques and its applications. J Food Technol Pres. 2022;6(4):117.

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Conservation is the foremost critical prepare related to all the nourishment items. Conservation of nourishment items can be accomplished by different ways like expansion of salt, sugars, additives, antioxidants, naturally occurring antimicrobial substances additionally by the forms like drying, solidifying, refrigerated capacity and Hurdle Technology. Foods have been commercially solidified for over 140 a long time. Whereas dishonorable solidified capacity regularly causes nourishment quality misfortune, the solidified harm initiated by ice precious stone development may be a genuine issue. A few normally sourced bio substances with ecofriendly, green, nontoxic and profoundly successful characteristics are confirmed to direct FP, appearing potential for application in nourishments and food-related regions.


Antioxidants, Food-related regions, Eco-friendly, Antimicrobial.


In spite of the fact that warm conservation gives more secure nourishment, there exists misfortune of nourishment properties like nutrients and tactile traits. The most destinations of modern procedures are, to hold the nutrients, sensory properties and to extend the rack life without any antagonistic impact on its quality. The most objective of preservation is to extend the rack life by diminishing the microbial stack conjointly the water activity. Both can be accomplished by either conventional strategy of conservation strategies or by non-thermal treatments like microwave warming, Beat Electric Field Innovation, Height Weight Processing, Beat Light Innovation, Ohmic Warming, Light, Ultrasonic, Beat X-Rays, Oscillating Attractive Areas. Preparing method utilized for the specific items ought to be optimized. The choice of specific conservation strategy for the specific nourishment item is based on the taking after criteria like taken a toll of generation, scale of generation, sort of item either drain, meat, poultry, natural products or vegetables, rack life and conclusion item utilization either ready-to-eat or ready-to-cook product. The non-warm procedures are as of late utilized for all the nourishment items for rack life extension [1].

Freezing is a fabulous conservation strategy to hold profitable tactile qualities and wholesome esteem of new nourishment by restraining the action of protein and the development of microorganism. It includes a phase move prepare, in which ice precious stone measure and dispersion are closely related to nourishment quality. In this manner, one of the imperative steps in deciding the adequacy of the solidifying handle and the quality of solidified nourishment is the crystallization of ice. Fast solidifying produces fine gems dispersing interior and exterior the cells and they can superior keep up the initial quality of the nourishment. Then again, moderate solidifying will shape huge and unevenly conveyed ice gems within the intercellular space, which causes critical harm to the tissues and in this manner causes the quality debasement. Modern solidifying advances are created to move forward the crystallization handle of solidified nourishment [2].

Ultrasound assisted freezing (UAF) could be a common and momentous innovation of nourishment conservation to moderate the tangible characteristics and dietary esteem. The proliferation of ultrasound in a medium produces different physical and chemical impacts and these impacts have been saddled to make strides the proficiency of nourishment solidifying. This survey gives a diagram of later improvements related to the component, affecting components, hardware of UAF. The applications of tall escalated ultrasound to move forward the proficiency of solidifying handle, to control the measure and measure conveyance of ice precious stones and to progress the quality of solidified foods are examined in impressive detail. At that point long haul improvement patterns and challenges of UAF have moreover been highlighted [3].

The most issue with the warm preparing of nourishment is misfortune of unstable compounds, supplements, and flavor. To overcome these issues non warm strategies came into nourishment businesses to extend the generation rate and benefit. The non-warm preparing is utilized for all nourishments for its way better quality, acceptance, and for its rack life. The modern handling strategies are for the most part utilized to the liquid packed nourishments when compared to strong nourishments. Since the non-warm strategies are utilized for bulk quantities of nourishments, these methods of nourishment conservation are primarily utilized within the huge scale production. The taken a toll of supplies utilized within the non-warm handling is tall when compared to equipment’s used in warm handling. After limiting the speculation costs of non-warm handling methods, it can moreover be utilized in little scale businesses [4].


In spite of the fact that ultrasonic helped solidifying innovation still has a few deficiencies, it can advance nucleation, reinforce warm and mass exchange, quicken solidifying rate, direct the estimate and dissemination of ice gems, and move forward the quality of solidified nourishment. It may be a green and secure novel handling innovation. It is accepted that with the unremitting investigation, optimization and change of ultrasonic helped solidifying innovation, the innovation will play a more vital part in nourishment solidifying handling to advance the advancement of the solidified nourishment industry.


  1. Zhang P, Zhu Z, Sun DW. Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure. Crit Rev Food Sci Nutr. 2018;58(16):2842-53.
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  3. Cheng L, Sun DW, Zhu Z. Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses. Crit Rev Food Sci Nutr. 2017;57(4):769-81.
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  7. Qiu S, Cui F, Wang J. Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus. Food Chemistry. 2022;377:131949.
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