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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
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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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Abstract

Cooling and freezing are two widely used methods for food preservation. Conventional cooling and freezing techniques are usually with low efficiency and prone to damage foodstuffs. In order to increase cooling and freezing efficiencies and ensure better food quality, many efforts have been performed. As effective solutions, pressure-related techniques such as vacuum cooling (VC), vacuum film cooling (VFC), vacuum spray cooling (VSC), pressure shift freezing (PSF) and isochoric freezing (ICF) have attracted a lot of interests. The current review intends to provide an overview of pressure-related cooling and freezing techniques for the food industry. In the review, the fundamentals including principles, experimental systems, thermodynamic and kinetic mechanisms and their relevant mathematical models are presented, latest applications of these techniques in the food industry are summarized, and future trends concerning technological development and industrialization are highlighted. Pressure plays an important role in improving the cooling and freezing processes and ensuring food qualities, and mathematical modeling is an effective tool for understanding the thermodynamic and kinetic mechanisms of these processes. However, the latest researches showed that despite many merits of these pressure-related processes, limitations still exist in applying some of the techniques in the food industry. For achieving technological development and industrialization of the pressure-related processes, further researches should focus on improving model performance, integrating multiple technologies, and cost control.

Acknowledgements

The authors are grateful to the Key R&D Program of Ningxia Hui Autonomous Region (2018BCF01001)/for its support. This research was also supported by the National Key R&D Program of China (2017YFD0400404), the Fundamental Research Funds for the Central Universities (D2190450), the Contemporary International Collaborative Research Centre of Guangdong Province on Food Innovative Processing and Intelligent Control (2019A050519001) and the Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products (2020KJ145).

Disclosure statement

No potential conflict of interest was reported by the authors.

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