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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 17
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Pressure-related cooling and freezing techniques for the food industry: fundamentals and applications

Zhiwei Zhua School of Food Science and Engineering, South China University of Technology, Guangzhou, China;b Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China;c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
,
Tian Lia School of Food Science and Engineering, South China University of Technology, Guangzhou, China;b Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China;c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
&
Da-Wen Suna School of Food Science and Engineering, South China University of Technology, Guangzhou, China;b Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China;c Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China;d Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin 4, IrelandCorrespondence[email protected]
Pages 2793-2808 | Published online: 04 Nov 2020

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Zhi-Hong Zhang, Shaomeng Wang, Lina Cheng, Haile Ma, Xianli Gao, Charles S. Brennan & Jing-Kun Yan. (2023) Micro-nano-bubble technology and its applications in food industry: A critical review. Food Reviews International 39:7, pages 4213-4235.
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Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İ̇lknur Ucak, Rai Naveed Arshad, Zuhaib F. Bhat, Hina F. Bhat, María Carpena, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Jorge A.M. Pereira, Carmela Zacometti, Alessandra Tata, Salam A. Ibrahim, Fatih Ozogul & José S. Camara. (2022) Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. Food Reviews International 0:0, pages 1-42.
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Articles from other publishers (11)

Liang Xu, Da-Wen Sun, You Tian, Tianhao Fan & Zhiwei Zhu. (2023) Nanocomposite hydrogel for daytime passive cooling enabled by combined effects of radiative and evaporative cooling. Chemical Engineering Journal 457, pages 141231.
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Sarvjeet Singh, Prodyut R. Chakraborty & Hardik B. Kothadia. (2023) Experimental study on energy transformation of static liquid pool during flash evaporation. Applied Thermal Engineering 220, pages 119712.
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Swati Mahato, Zhiwei Zhu & Da-Wen Sun. (2023) Effects of frequencies ranging from 100 to 400 Hz on electromagnetic field assisted freezing of grass carp (Ctenopharyngodon idellus). LWT 174, pages 114399.
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Swati Mahato, Zhiwei Zhu & Da-Wen Sun. (2023) Effects of extremely low frequency electromagnetic field at 50 Hz on myofibrillar protein from grass carp (Ctenopharyngodon idellus) during chilled storage at 4 °C. LWT 174, pages 114397.
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Swati Mahato, Da-Wen Sun & Zhiwei Zhu. (2023) Ca2+ATPase enzyme activities and lipid and protein oxidations of grass carp (Ctenopharyngodon idellus) stored at 4 °C for 30 min under electromagnetic fields. Food Chemistry 399, pages 133914.
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Ahtisham Ali, Shuai Wei, Adnan Ali, Imran Khan, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Yang Liu & Shucheng Liu. (2022) Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review. Foods 11:22, pages 3669.
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Cristina Bilbao‐Sainz, Bor‐Sen Chiou, Gary Takeoka, Tina Williams, Delilah Wood, Matthew J. Powell‐Palm, Boris Rubinsky & Tara McHugh. (2022) Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes). Journal of Food Science 87:11, pages 4796-4807.
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Cristina Bilbao-Sainz, Bor-Sen Chiou, Gary Takeoka, Tina Williams, Delilah F. Wood, Matthew J. Powell-Palm, Boris Rubinsky & Tara McHugh. (2022) Novel Isochoric Cold Storage with Isochoric Impregnation to Improve Postharvest Quality of Sweet Cherry. ACS Food Science & Technology 2:10, pages 1558-1564.
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Dorota Nowak & Ewa Jakubczyk. (2022) Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties. Foods 11:16, pages 2407.
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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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Yuanheng Zhao, Cristina Bilbao-Sainz, Delilah Wood, Bor-Sen Chiou, Matthew J. Powell-Palm, Liubiao Chen, Tara McHugh & Boris Rubinsky. (2021) Effects of Isochoric Freezing Conditions on Cut Potato Quality. Foods 10:5, pages 974.
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