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Critical Reviews in Food Science and Nutrition Volume 59, 2019 - Issue 5
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Developments of mathematical models for simulating vacuum cooling processes for food products – a review

Zhiwei ZhuSchool of Food Science and Engineering, South China University of Technology, Guangzhou, China; ;Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China; ;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou, China; View further author information
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Ying LiSchool of Food Science and Engineering, South China University of Technology, Guangzhou, China; ;Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China; ;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou, China; View further author information
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Da-Wen SunSchool of Food Science and Engineering, South China University of Technology, Guangzhou, China; ;Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China; ;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou, China; ;Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, IrelandCorrespondence[email protected]
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&
Hsiao-Wen WangSchool of Food Science and Engineering, South China University of Technology, Guangzhou, China; ;Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China; ;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou, China; Correspondence[email protected]
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Pages 715-727 | Received 03 May 2018, Accepted 15 Jun 2018, Published online: 19 Sep 2018

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Read on this site (4)

Wenjie Zhang, Wei Lu & Botao Wang. (2022) Performance analysis of a novel thermal transpiration vacuum cooling system. International Journal of Green Energy 19:2, pages 149-158.
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Zhiwei Zhu, Tian Li & Da-Wen Sun. (2021) Pressure-related cooling and freezing techniques for the food industry: fundamentals and applications. Critical Reviews in Food Science and Nutrition 61:17, pages 2793-2808.
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Clement Kehinde Ajani, Zhiwei Zhu & Da-Wen Sun. (2021) Recent advances in multiscale CFD modelling of cooling processes and systems for the agrifood industry. Critical Reviews in Food Science and Nutrition 61:15, pages 2455-2470.
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Okon Johnson Esua, Jun-Hu Cheng & Da-Wen Sun. (2021) Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Critical Reviews in Food Science and Nutrition 61:3, pages 431-449.
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Articles from other publishers (34)

Qian Wang, Yunfeng Wang, Ming Li, Tarik Hadibi, Lifu Kang & Qi Liu. (2024) Ice slurry preparation methods and their applicability to fruit and vegetable precooling systems: A critical review. International Journal of Refrigeration 157, pages 60-72.
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Gailian Li, Lucong Han, Shuaihua Du, Yuhang Peng, Zhenya Zhang, Chuanxiao Cheng & Tingxiang Jin. (2023) Experimental investigation of the characteristic of vacuum spray cooling for tofu. Frontiers in Food Science and Technology 3.
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Bin Dai, Ankang Kan, Jing Xie, Ning Wang & Liji Song. (2023) Model and experiment of shrinkage effect during hypobaric storage of Agaricus bisporus . Journal of Food Process Engineering 46:7.
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Clement Kehinde Ajani, Zhiwei Zhu & Da-Wen Sun. (2023) Microscale Modelling of Flow, Heat and Mass Transport During Vacuum Cooling of Porous Foods: Effective Property Computation. Transport in Porous Media 148:3, pages 433-458.
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Abdullah Sadık Tazegül & Ömer Sinan Şahin. (2023) COMPARISON OF TWO DIFFERENT WAFER BAKING PLATE LOCKING MECHANISMS IN WAFER FURNACES IN TERMS OF STRESSES. Advanced Engineering Letters 2:1, pages 8-14.
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Clement Kehinde Ajani, Zhiwei Zhu & Da-Wen Sun. (2023) Shrinkage during vacuum cooling of porous foods: Conjugate mechanistic modelling and experimental validation. Journal of Food Engineering 337, pages 111220.
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Boran Yang, Govindaraj Dev Kumar & Kevin Mis Solval. (2022) Evaluation of Low-Cost Smartphone-Based Infrared Cameras to Assess the Cooling and Refrigerated Storage Temperatures of Fresh Produce. Foods 11:21, pages 3440.
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Bin Dai, Ankang Kan & Bo Yi. (2022) An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling. Innovative Food Science & Emerging Technologies 81, pages 103137.
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Bin Dai, Ankang Kan, Fuliang Li, Jiandou Gao, Bo Yi & Dan Cao. (2022) A cross-regional thermo-hydro transport model for vacuum pre-cooling. Journal of Food Engineering 329, pages 111066.
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Clement Kehinde Ajani, Zhiwei Zhu & Da-Wen Sun. (2022) In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads. Food Chemistry 381, pages 132211.
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Junjie Yin, Mei Guo, Guishan Liu, Yonghui Ma, Shoutao Chen, Lili Jia & Mengqi Liu. (2022) Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling. Food Engineering Reviews 14:2, pages 307-327.
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MAKSYM RIABOVOL. (2022) MATHEMATICAL MODELLING OF THE PROCESS OF VIBRATION MIXING OF MINCED SAUSAGE. Animal Science and Food Technology 13:2.
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IHOR PALAMARCHUK, VLADYSLAV PALAMARCHUK, VIKTOR SARANA, YAROSLAVA HEIPEL & BOHDAN BORODYCH. (2022) TECHNICAL AND ECONOMIC SUBSTANTIATION OF THE PROCESS OF SEMI-FLUIDISATION TREATMENT OF FRUIT AND BERRY PRODUCTS. Animal Science and Food Technology 13:2.
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IHOR PALAMARCHUK, SERHII KIURCHEV, VALENTYNA VERKHOLANTSEVA, BOHDAN BORODYCH & TETIANA LEBSKA. (2022) JUSTIFICATION OF POWER PARAMETERS OF THE PROCESS OF SEMI-FLUIDISATION FREEZING OF FRUIT AND BERRY PRODUCTS. Animal Science and Food Technology 13:1, pages 39-46.
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Dayuan Wang, Min Zhang, Arun S. Mujumdar & Dongxing Yu. (2021) Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries. Food Engineering Reviews 14:1, pages 176-199.
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Mathias Kinner, Ramona Rüegg, Claudia A. Weber, Jürg Buchli, Ludwig Durrer & Nadina Müller. (2021) Impact of selected baking and vacuum cooling parameters on the quality of toast bread. Journal of Food Science and Technology 58:12, pages 4578-4586.
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I Palamarchuk, V Vasyliv, V Sarana, M Mushtruk, M Zheplinska, Z Burova, M Gudzenko, S Filin & O Omelyanov. (2021) Substantiation of amplitude-frequency characteristics and design parameters of vibration exciter in volume oscillation separator. Animal Science and Food Technology 12:2.
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Tingting Gao, Da-Wen Sun, You Tian & Zhiwei Zhu. (2021) Gold–silver core-shell nanorods based time-temperature indicator for quality monitoring of pasteurized milk in the cold chain. Journal of Food Engineering 306, pages 110624.
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Hongbin Pu, Yiwen Xu, Lian Lin & Da‐Wen Sun. (2021) Biofilm formation of Pectobacterium carotovorum subsp. carotovorum on polypropylene surface during multiple cycles of vacuum cooling . International Journal of Food Science & Technology 56:7, pages 3495-3506.
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Tobi Fadiji, Seyed-Hassan Miraei Ashtiani, Daniel I. Onwude, Zhiguo Li & Umezuruike Linus Opara. (2021) Finite Element Method for Freezing and Thawing Industrial Food Processes. Foods 10:4, pages 869.
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Adithya Sridhar, Muthamilselvi Ponnuchamy, Ponnusamy Senthil Kumar & Ashish Kapoor. (2020) Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. Environmental Chemistry Letters 19:2, pages 1715-1735.
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Ning Wang, Ankang Kan, Shang Mao, Zipei Huang & Fuliang Li. (2021) Study on heat and mass transfer of sugarcane stem during vacuum pre-cooling. Journal of Food Engineering 292, pages 110288.
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Filiz Icier, Ömer Faruk Cokgezme, Deniz Döner, Damla Bayana, Orhan Kaya & Buse Melek Çabas. (2021) Mathematical modelling of vacuum ohmic evaporation process. Innovative Food Science & Emerging Technologies 67, pages 102560.
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You Tian, Peizhi Zhang, Zhiwei Zhu & Da-Wen Sun. (2020) Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes. Journal of Food Engineering 286, pages 110112.
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You Tian, Zhubing Chen, Zhiwei Zhu & Da-Wen Sun. (2020) Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes. Ultrasonics Sonochemistry 67, pages 105162.
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Zhiwei Zhu, Ying Li & Da‐Wen Sun. (2020) Effects of initial temperatures on vacuum film cooling and vacuum spray cooling on apple juice and milk. Journal of Food Processing and Preservation 44:7.
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Kehinde Peter Alabi, Zhiwei Zhu & Da-Wen Sun. (2020) Transport phenomena and their effect on microstructure of frozen fruits and vegetables. Trends in Food Science & Technology 101, pages 63-72.
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Yuan Duan, Guan-Bang Wang, Olaniyi Amos Fawole, Pieter Verboven, Xin-Rong Zhang, Di Wu, Umezuruike Linus Opara, Bart Nicolai & Kunsong Chen. (2020) Postharvest precooling of fruit and vegetables: A review. Trends in Food Science & Technology 100, pages 278-291.
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Zhiwei Zhu, Wenhuang Luo & Da-Wen Sun. (2020) Effects of liquid nitrogen quick freezing on polyphenol oxidase and peroxide activities, cell water states and epidermal microstructure of wolfberry. LWT 120, pages 108923.
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Zhiwei Zhu, Peizhi Zhang & Da-Wen Sun. (2020) Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes. Ultrasonics Sonochemistry 60, pages 104733.
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You Tian, Zhiwei Zhu & Da-Wen Sun. (2020) Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends. Trends in Food Science & Technology 95, pages 131-140.
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Eugene Vorobiev & Nikolai LebovkaEugene Vorobiev & Nikolai Lebovka. 2020. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy 179 207 .
Swati Mahato, Zhiwei Zhu & Da-Wen Sun. (2019) Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review. Trends in Food Science & Technology 94, pages 1-11.
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Yong-Xu Han, Jun-Hu Cheng & Da-Wen Sun. (2019) Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma. Food Chemistry 301, pages 125240.
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