State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuation
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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations Pavitra Krishna Kumar 1 & Barbara A. Rasco 2 & Juming Tang 1 & Shyam S. Sablani 1 Received: 3 June 2020 / Accepted: 28 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Market demand for affordable frozen foods has grown due to changes in consumer lifestyle. The quality of frozen food must be maintained throughout production, storage, transport, and distribution. Recent developments in the science and technology of food freezing have led to improvements in the quality of frozen foods. Examples include the control of ice nucleation (by antifreeze proteins and ice nucleation agents) and advances in freezing technologies (such as electric and magnetic freezing). Progress in the technology of frozen food distribution systems (such as use of time-temperature indicators) has enabled the delivery of high-quality, high-value, and safe frozen foods to consumers. However, unavoidable temperature fluctuations occur during the handling of frozen food. State and phase transitions in frozen food lead to ice recrystallization and quality changes, requiring optimized management strategies such as packaging-based and location-based approaches. Therefore, an understanding of ice recrystallization in frozen food, especially the physical and chemical properties of food matrices, is important. In this review, we evaluate the impact of temperature fluctuation and ice recrystallization on the quality of frozen food, based on characteristic thermal transitions. Keywords Thermal transitions . State transitions . Phase transitions . Recrystallization . Freezing . Food quality
Introduction Meal planning, preparation, and eating habits have changed rapidly through the years. In today’s fast-paced life, consumers value quick and simple cooking methods [1]. They continue to demand convenient, ready-to-eat, or ready-to-cook foods. Over the last 50 years, frozen foods have gained popularity. Due to increased effectiveness of the cold chain in the markets of developed countries, frozen foods have become a popular option for consumers. Frozen foods are prevalent in large outlet stores, retail supermarkets, and convenience stores, where they are purchased for direct consumption. They are also important in food service, as they are used as ingredients or undergo further processing prior to consumption. High work force participation in the USA as well as long commutes make home food preparation a time challenge. The
* Shyam S. Sablani [email protected] 1
Biological Systems Engineering Department, Washington State University, WA 99164-6120 Pullman, USA
2
College of Agriculture and Natural Resources, University of Wyoming, WY 82070 Laramie, USA
rise in single-person households and multi-income families [2] has created rising demand for frozen foods. Product categories and availability of a variety of frozen foods have also expanded. The introduction of a price premium for the convenience
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