WFRF:(Xanthakis Epameinondas)
Sökning: WFRF:(Xanthakis Epameinondas) > Review on identific...
- Dalvi-Isfahan, MohsenJahrom University, Iran (författare)
Review on identification, underlying mechanisms and evaluation of freezing damage
- Artikel/kapitelEngelska2019
Förlag, utgivningsår, omfång ...
- Elsevier Ltd,2019
- printrdacarrier
Nummerbeteckningar
- LIBRIS-ID:oai:DiVA.org:ri-38348
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-38348URI
- https://doi.org/10.1016/j.jfoodeng.2019.03.011DOI
Kompletterande språkuppgifter
- Språk:engelska
- Sammanfattning på:engelska
Ingår i deldatabas
- SwePubSwePub
Klassifikation
Anmärkningar
- Funding details: Agence Nationale de la Recherche; Funding details: Svenska Forskningsrådet Formas, ANR-14-SUSF-0001; Funding text 1: Authors wish to thank the Jahrom University for supporting this study. The contributions of Piyush-Kumar Jha and Epameinondas Xanthakis received financial support from the French National Research Agency (ANR) and the Swedish Research Council FORMAS respectively, under the FREEZEWAVE project (SUSFOOD - ERANET, SE: 2014-1925 , FR: ANR-14-SUSF-0001 ).
- 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.
Ämnesord och genrebeteckningar
- Cryoconcentration
- Freeze burn
- Freeze damage
- Mechanical damage
- Microscopy
- Recrystallization
- Crystallization
- Damage detection
- Food preservation
- Food products
- Freezing
- Ice
- Microscopic examination
- Microstructure
- Morphology
- Thermal processing (foods)
- Cellular levels
- Cellular structure
- Chemical change
- Freezing process
- Mechanical damages
- Physical damages
- Food storage
Biuppslag (personer, institutioner, konferenser, titlar ...)
- Jha, PiyushONIRIS, France (författare)
- Tavakoli, JavadJahrom University, Iran (författare)
- Daraei-Garmakhany, AmirBu-Ali Sina University, Iran (författare)
- Xanthakis, EpameinondasRISE,Jordbruk och livsmedel(Swepub:ri)epameinondas.xanthakis@ri.se (författare)
- Le-Bail, AllainONIRIS, France (författare)
- Jahrom University, IranONIRIS, France (creator_code:org_t)
Sammanhörande titlar
- Ingår i:Journal of Food Engineering: Elsevier Ltd255, s. 50-600260-87741873-5770
Internetlänk
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- Journal of Food Engineering (Sök värdpublikationen i LIBRIS)
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- Dalvi-Isfahan, M ...
- Jha, Piyush
- Tavakoli, Javad
- Daraei-Garmakhan ...
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- Le-Bail, Allain
- Artiklar i publikationen
- Journal of Food ...
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- RISE
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