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Spray Freezing and Single/Double-Contact Freezing Systems Publisher



Hakgudertaze B1 ; Falsafi SR2 ; Rostamabadi H3
Authors
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Authors Affiliations
  1. 1. Department of Food Engineering, Faculty of Engineering, Usak University, Usak, Turkey
  2. 2. Safiabad Agricultural Research and Education and Natural Resources Center, Agricultural Research, Education and Extension Organization (AREEO), Dezful, Iran
  3. 3. Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry Published:2024


Abstract

Freezing process is an ever-growing branch of the food industry and plays a pivotal role in the safety/quality preservation of delicate food materials. The shelf life of food materials is a great challenge, which can be affected by the freezing circumstances, interaction among food formulations, and even thermal history. There are numerous approaches for freezing of food products or, in more scientific terms, rapid removal of heat from the specimen. The proper selection of food freezing methods is important to guarantee a high quality of final frozen products. Among different freezing approaches, spray freezing and single-/double-contact freezing systems reckon as effective methods utilized for food material preservation during storage time. This chapter offers an overview of the theories, mechanisms, and processing conditions of spray freezing and single-/double-contact freezing approaches to improve quality, stability, and safety of diverse food materials. The potential applications of these techniques for the food refrigeration industry are also highlighted in the current chapter. © 2024 Elsevier Inc. All rights reserved.
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1. Fundamentals of Freezing Processes, Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry (2024)
2. Low-Temperature Processing of Food Products, Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry (2024)
3. Stability Evaluation of Freeze-Dried Lactobacillus Paracasei Subsp. Tolerance and Lactobacillus Delbrueckii Subsp. Bulgaricus in Oral Capsules, Research in Pharmaceutical Sciences (2012)
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Hadis Rostamabadi (2)
Jaleh Varshosaz (1)