| 1. |
- Dalvi-Isfahan, Mohsen, et al.
(författare)
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Review on identification, underlying mechanisms and evaluation of freezing damage
- 2019
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Ingår i: Journal of Food Engineering. - : Elsevier Ltd. - 0260-8774 .- 1873-5770. ; 255, s. 50-60
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Tidskriftsartikel (refereegranskat)abstract
- Although freezing is known as the best method of food preservation, physical and chemical changes that occur to the cellular structure during processing and storage may damage the quality of food products. Most freeze damages are associated with ice crystal morphology (size, number, shape and distribution) which in turn affects the microstructure of the frozen food. Therefore, the evaluation of frozen food microstructure provides opportunities for monitoring the ice crystal morphology and also identifies freeze damage at cellular level which can be linked with the final quality of frozen food products. In this review, the most important physical damages that occur during freezing and storage of food matrices are described. In addition, methods for evaluating and observing the morphology of ice crystals and microstructure of frozen food stuffs are comprehensively discussed. An understanding of the freeze damage and their relationship with ice crystal morphology can contribute to the improvement of the freezing process as well as to the frozen product quality.
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| 2. |
- Jha, Piyush, et al.
(författare)
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Benchmarking of techniques used to assess the freeze damage in potatoes
- 2019
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Ingår i: Journal of Food Engineering. - : Elsevier Ltd. - 0260-8774 .- 1873-5770. ; 262, s. 60-74
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Tidskriftsartikel (refereegranskat)abstract
- In this study, benchmarking of methods used for assessing freeze damage in potatoes was carried out. Initially, the samples were frozen by subjecting them to three different temperatures (i.e. at –18 °C, − 30 °C, and at −74 °C). Then, different analytical techniques comprising of focused methods (i.e. cryo-Scanning elctron microscopy-cryo-SEM, confocal laser scanning microscopy-CLSM)and global methods (i.e. texture analysis, low field nuclear magnetic resonance (NMR), exudate loss and colour change)were used to assess the impact of the freezing treatment from the different point of view addressed by each method. As a result, each of these methods were able to distinguish significantly fresh samples from the frozen-thawed samples. Focused methods like cryo-SEM and CLSM methods could differentiate the impact of all three different protocols. Meanwhile, texture analysis (including conventional method and novel method based on a touchless laser puff firmness tester), NMR and exudate loss could only determine the quality difference between −18 °C and − 74 °C freezing conditions. Colour analysis was found as an inappropriate parameter for comparing the three freezing protocols. Among all analytical techniques, cryo-SEM provides the most authentic information about the product as the analysis is performed in frozen state, while for other techniques the product is thawed prior to analysis.
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| 3. |
- Jha, Piyush Kumar, et al.
(författare)
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Assessment of freeze damage in fruits and vegetables
- 2019
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 121, s. 479-496
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Tidskriftsartikel (refereegranskat)abstract
- Freezing is an efficient and widely used method of food preservation. However, it can also cause irreversible damages at cellular level which in turn degrade the overall quality of the frozen food products. Therefore, qualitative and quantitative methods and technologies that will be able to evaluate with accuracy the freeze damage are of great importance. This review paper provides a comprehensive study of the methods that have been used to evaluate the freeze damage in fruits and vegetables. Further than the principles and the applications of those methods, the advantages and the limitations are also being discussed.
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