The Experts below are selected from a list of 8712 Experts worldwide ranked by ideXlab platform

Da-wen Sun - One of the best experts on this subject based on the ideXlab platform.

  • Using power ultrasound to accelerate Food Freezing processes: Effects on Freezing efficiency and Food microstructure.
    Critical reviews in food science and nutrition, 2018
    Co-Authors: Peizhi Zhang, Zhiwei Zhu, Da-wen Sun
    Abstract:

    Freezing is an effective way of Food preservation. However, traditional Freezing methods have the disadvantages of low Freezing efficiency and generation of large ice crystals, leading to possible damage of Food quality. Power ultrasound assisted Freezing as a novel technique can effectively reduce the adverse effects during Freezing process. This paper gives an overview on recent researches of power ultrasound technique to accelerate the Food Freezing processes and illustrates the main principles of power ultrasound assisted Freezing. The effects of power ultrasound on liquid Food, model solid Food as well as fruit and vegetables are discussed, respectively, from the aspects of increasing Freezing rate and improving microstructure. It is shown that ultrasound assisted Freezing can effectively improve the Freezing efficiency and promote the formation of small and evenly distributed ice crystals, resulting in better Food quality. Different inherent properties of Food samples affect the effectiveness of ultrasound application and optimum ultrasound parameters depend on the nature of the samples. The application of ultrasound to the Food industry is more likely on certain types of Food products and more efforts are still needed to realize the industrial translation of laboratory results.

  • Emerging techniques for assisting and accelerating Food Freezing processes: A review of recent research progresses
    Critical Reviews in Food Science and Nutrition, 2017
    Co-Authors: Lina Cheng, Zhiwei Zhu, Da-wen Sun, Zhihang Zhang
    Abstract:

    Freezing plays an important role in Food preservation and the emergence of rapid Freezing technologies can be highly beneficial to the Food industry. This paper reviews some novel Food Freezing technologies, including high pressure Freezing (HPF), ultrasound-assisted Freezing (UAF), electrically disturbed Freezing (EF) and magnetically disturbed Freezing (MF), microwave assisted Freezing (MWF), and osmo-dehydro-Freezing (ODF). HPF and UAF can initiate ice nucleation rapidly, leading to uniform distribution of ice crystals and the control of their size and shape. Specifically, the former is focused on increasing the degree of supercooling, whereas the latter aims to decrease it. Direct current electric Freezing (DC-EF) and alternating current electric Freezing (AC-EF), exhibit different effects on ice nucleation. DC-EF can promote ice nucleation and AC-EF has the opposite effect. Furthermore, ODF has been successfully used for Freezing various vegetables and fruit. MWF cannot control the nucleation temperature, but can decrease supercooling degree, thus decreasing the size of ice crystals. The heat and mass transfer processes during ODF have been investigated experimentally and modeled mathematically. More studies should be carried out to understand the effects of these technologies on Food Freezing process.

  • Emerging Techniques for Assisting and Accelerating Food Freezing Processes─A Review of Recent Research Progresses
    Critical reviews in food science and nutrition, 2015
    Co-Authors: Lina Cheng, Da-wen Sun, Zhiwei Zhu
    Abstract:

    Freezing plays an important role in Food preservation and the emergence of rapid Freezing technologies can be highly beneficial to the Food industry. This paper reviews some novel Food Freezing technologies, including high-pressure Freezing (HPF), ultrasound-assisted Freezing (UAF), electrically disturbed Freezing (EF) and magnetically disturbed Freezing (MF), microwave-assisted Freezing (MWF), and osmo-dehydro-Freezing (ODF). HPF and UAF can initiate ice nucleation rapidly, leading to uniform distribution of ice crystals and the control of their size and shape. Specifically, the former is focused on increasing the degree of supercooling, whereas the latter aims to decrease it. Direct current electric Freezing (DC-EF) and alternating current electric Freezing (AC-EF) exhibit different effects on ice nucleation. DC-EF can promote ice nucleation and AC-EF has the opposite effect. Furthermore, ODF has been successfully used for Freezing various vegetables and fruit. MWF cannot control the nucleation temperature, but can decrease supercooling degree, thus decreasing the size of ice crystals. The heat and mass transfer processes during ODF have been investigated experimentally and modeled mathematically. More studies should be carried out to understand the effects of these technologies on Food Freezing process.

  • Ultrasonic Assistance for Food Freezing
    Emerging Technologies for Food Processing, 2014
    Co-Authors: Hossein Kiani, Liyun Zheng, Da-wen Sun
    Abstract:

    Abstract Although the application of power ultrasound to Food Freezing is a relatively new subject, recent research advances show that its potential is promising and its benefits are wide ranging. The beneficial use of sound energy is realized through the various effects generated by the ultrasound on the medium through which the ultrasound passes. Among these effects, cavitation is perhaps the most significant, as this can lead not only to the production of gas bubbles but also to microstreaming. The former can promote ice nucleation while the latter is able to accelerate the heat and mass transfer process accompanying the Freezing process. Similar to other dense and incompressible materials, ice crystals will fracture when subjected to the alternating acoustic stress, which can consequently lead to products with smaller crystal size distribution, which is indeed one of the most important aspects that many Freezing processes target. Resulting from these acoustic effects, power ultrasound is demonstrated to be able to perform several functions in assisting Food Freezing. It can be used to initiate ice nucleation and to control crystal size distribution in the frozen product during the solidification of liquid Food. If applied to the process of Freezing fresh Foodstuffs, power ultrasound can shorten the Freezing process and thus lead to better quality products. Application of power ultrasound to the process of Freezing liquid Food can also prevent incrustation on the Freezing surface. Cell damage can also be diminished in both suspended cultures and tissue Foods. Major research has been done recently on different aspects of ultrasound-assisted Freezing, including nucleation, crystal size, and heat transfer. More fundamental research is still needed to identify factors that affect the ability of power ultrasound to assist in Food Freezing. Considerable research effort is also required with regard to the development of adequate industrial equipment.

  • Innovative applications of power ultrasound during Food Freezing processes—a review
    Trends in Food Science & Technology, 2006
    Co-Authors: Liyun Zheng, Da-wen Sun
    Abstract:

    Although the application of power ultrasound to Food Freezing is a relatively new subject, recent research advances show its potential is promising. The beneficial use of the sound energy is realised through the various effects that ultrasound generates upon the medium where it transmits. Among them, cavitation is perhaps the most significant one, which can not only lead to the production of gas bubbles but also the occurrence of microstreaming. The former can promote ice nucleation while the latter is able to accelerate the heat and mass transfer process accompanying the Freezing process. Similar to other dense and incompressible materials, ice crystals will fracture when subjecting to alternating acoustic stress, consequently leading to products of smaller crystal size distribution, which is indeed one of the most important aspects that many Freezing processes target at. Resulting from these acoustic effects, the application of power ultrasound is beneficial to many Food-Freezing processes. If ultrasound is applied to the process of freeze preservation of fresh Foodstuffs, it can shorten the Freezing process, and lead to product of better quality. If it is applied to freeze concentration and freeze drying processes, it can be used to control crystal size distribution in the frozen product. Furthermore, power ultrasound can also bring several benefits to the process of partial Freezing of ice cream inside a scraped surface freezer, e.g. reducing crystal size, preventing incrustation on Freezing surface, etc. Therefore, ultrasonic Freezing process could have promising applications in Freezing of high value Food (ingredients) and pharmaceutical products. However, for the future development of this technology, several problems still remain to be explored. More fundamental research is still needed in order to identify factors that affect the ability of power ultrasound in performing the above functions. Considerable research effort is also required with regards to the development of adequate industrial equipment.

Brian A. Fricke - One of the best experts on this subject based on the ideXlab platform.

  • Evaluation of Semi-Analytical/Empirical Freezing Time Estimation Methods Part I: Regularly Shaped Food Items
    HVAC&R Research, 1999
    Co-Authors: Bryan R. Becker, Brian A. Fricke
    Abstract:

    The Freezing of Food is one of the most significant applications of refrigeration . Numerous semi-analytical/ empirical methods for predicting Food Freezing times have been proposed. Therefore, a quantitative evaluation of selected semi-analytical/empirical Food Freezing time prediction methods is provided in two parts. This report focuses on methods that apply to regularly shaped Food items, while PartII covers techniques that apply to irregularly shaped Food items. The performance of these various methods is quantitatively evaluated by comparing their numerical results to a comprehensive experimental Freezing time data set compiled from the literature.

  • Freezing times of regularly shaped Food items
    International Communications in Heat and Mass Transfer, 1999
    Co-Authors: Bryan R. Becker, Brian A. Fricke
    Abstract:

    Abstract The Freezing of Food is one of the most significant applications of refrigeration. In order for Freezing operations to be cost-effective, it is necessary to optimally design the refrigeration equipment. This requires estimation of the Freezing times of Foods. Numerous semianalytical/empirical methods for predicting Food Freezing times have been proposed. The designer of Food refrigeration facilities is thus faced with the challenge of selecting an appropriate estimation method from the plethora of available methods. Therefore, a review of selected semi-analytical/empirical Food Freezing time prediction methods applicable to regularly shaped Food items is given in this paper. The performance of these various methods is evaluated by comparing their results to experimental Freezing time data obtained from the literature.

Rodolfo Horacio Mascheroni - One of the best experts on this subject based on the ideXlab platform.

  • Food Freezing with simultaneous surface dehydration: approximate prediction of Freezing time
    International Journal of Heat and Mass Transfer, 2005
    Co-Authors: Laura Analía Campañone, Viviana Olga Salvadori, Rodolfo Horacio Mascheroni
    Abstract:

    Abstract Freezing of unpackaged Foods induces mass transfer in the form of surface ice sublimation, which in turn modifies heat transfer conditions. At present there are no simplified methods for predicting Freezing times when surface dehydration occurs. This paper uses a previously developed model for the simulation of simultaneous heat and mass transfer during Food Freezing and storage to generate a complete set of predicted Freezing times when dehydration occurs. Based on these data a simplified analytical method for the prediction of Freezing time during Freezing of unpackaged frozen Foods was developed. The method accounts for product characteristics (shape, size and composition) and operating conditions (initial and refrigerant temperature, heat transfer coefficient, relative humidity). The prediction equation is very simple and results of its use—simulating usual Freezing conditions for different products—shows very good accuracy when tested against the previously cited numerical model and all the available experimental data.

  • Food Freezing with simultaneous surface dehydration approximate prediction of weight loss during Freezing and storage
    International Journal of Heat and Mass Transfer, 2005
    Co-Authors: Laura Analía Campañone, Viviana Olga Salvadori, Rodolfo Horacio Mascheroni
    Abstract:

    Abstract Weight loss of unpackaged Foods during Freezing and later storage is an important quality and economic issue. It is originated on surface ice sublimation due to differences in water activity between Food surface and the refrigerating air. Weight loss rate is determined by refrigerating conditions and product characteristics. The modelling of this phenomenon has merited very little attention; at present there are no simplified methods to predict weight losses during the Freezing and the storage of unpackaged Foods. In previous studies we developed a detailed model for the simultaneous heat and mass transfer during Food Freezing and storage with ice sublimation. Based on the information of this numerical model, simplified analytical methods for the prediction of weight loss during the Freezing and the storage of unpackaged frozen Foods were developed. The methods account for product characteristics and storage conditions. The prediction equations are very simple and results of their use—simulating usual Freezing and storage conditions for different products—give very good accuracy when tested against the previously cited numerical model and experimental data.

Zhiwei Zhu - One of the best experts on this subject based on the ideXlab platform.

  • Using power ultrasound to accelerate Food Freezing processes: Effects on Freezing efficiency and Food microstructure.
    Critical reviews in food science and nutrition, 2018
    Co-Authors: Peizhi Zhang, Zhiwei Zhu, Da-wen Sun
    Abstract:

    Freezing is an effective way of Food preservation. However, traditional Freezing methods have the disadvantages of low Freezing efficiency and generation of large ice crystals, leading to possible damage of Food quality. Power ultrasound assisted Freezing as a novel technique can effectively reduce the adverse effects during Freezing process. This paper gives an overview on recent researches of power ultrasound technique to accelerate the Food Freezing processes and illustrates the main principles of power ultrasound assisted Freezing. The effects of power ultrasound on liquid Food, model solid Food as well as fruit and vegetables are discussed, respectively, from the aspects of increasing Freezing rate and improving microstructure. It is shown that ultrasound assisted Freezing can effectively improve the Freezing efficiency and promote the formation of small and evenly distributed ice crystals, resulting in better Food quality. Different inherent properties of Food samples affect the effectiveness of ultrasound application and optimum ultrasound parameters depend on the nature of the samples. The application of ultrasound to the Food industry is more likely on certain types of Food products and more efforts are still needed to realize the industrial translation of laboratory results.

  • Emerging techniques for assisting and accelerating Food Freezing processes: A review of recent research progresses
    Critical Reviews in Food Science and Nutrition, 2017
    Co-Authors: Lina Cheng, Zhiwei Zhu, Da-wen Sun, Zhihang Zhang
    Abstract:

    Freezing plays an important role in Food preservation and the emergence of rapid Freezing technologies can be highly beneficial to the Food industry. This paper reviews some novel Food Freezing technologies, including high pressure Freezing (HPF), ultrasound-assisted Freezing (UAF), electrically disturbed Freezing (EF) and magnetically disturbed Freezing (MF), microwave assisted Freezing (MWF), and osmo-dehydro-Freezing (ODF). HPF and UAF can initiate ice nucleation rapidly, leading to uniform distribution of ice crystals and the control of their size and shape. Specifically, the former is focused on increasing the degree of supercooling, whereas the latter aims to decrease it. Direct current electric Freezing (DC-EF) and alternating current electric Freezing (AC-EF), exhibit different effects on ice nucleation. DC-EF can promote ice nucleation and AC-EF has the opposite effect. Furthermore, ODF has been successfully used for Freezing various vegetables and fruit. MWF cannot control the nucleation temperature, but can decrease supercooling degree, thus decreasing the size of ice crystals. The heat and mass transfer processes during ODF have been investigated experimentally and modeled mathematically. More studies should be carried out to understand the effects of these technologies on Food Freezing process.

  • Emerging Techniques for Assisting and Accelerating Food Freezing Processes─A Review of Recent Research Progresses
    Critical reviews in food science and nutrition, 2015
    Co-Authors: Lina Cheng, Da-wen Sun, Zhiwei Zhu
    Abstract:

    Freezing plays an important role in Food preservation and the emergence of rapid Freezing technologies can be highly beneficial to the Food industry. This paper reviews some novel Food Freezing technologies, including high-pressure Freezing (HPF), ultrasound-assisted Freezing (UAF), electrically disturbed Freezing (EF) and magnetically disturbed Freezing (MF), microwave-assisted Freezing (MWF), and osmo-dehydro-Freezing (ODF). HPF and UAF can initiate ice nucleation rapidly, leading to uniform distribution of ice crystals and the control of their size and shape. Specifically, the former is focused on increasing the degree of supercooling, whereas the latter aims to decrease it. Direct current electric Freezing (DC-EF) and alternating current electric Freezing (AC-EF) exhibit different effects on ice nucleation. DC-EF can promote ice nucleation and AC-EF has the opposite effect. Furthermore, ODF has been successfully used for Freezing various vegetables and fruit. MWF cannot control the nucleation temperature, but can decrease supercooling degree, thus decreasing the size of ice crystals. The heat and mass transfer processes during ODF have been investigated experimentally and modeled mathematically. More studies should be carried out to understand the effects of these technologies on Food Freezing process.

Bryan R. Becker - One of the best experts on this subject based on the ideXlab platform.

  • Evaluation of Semi-Analytical/Empirical Freezing Time Estimation Methods Part I: Regularly Shaped Food Items
    HVAC&R Research, 1999
    Co-Authors: Bryan R. Becker, Brian A. Fricke
    Abstract:

    The Freezing of Food is one of the most significant applications of refrigeration . Numerous semi-analytical/ empirical methods for predicting Food Freezing times have been proposed. Therefore, a quantitative evaluation of selected semi-analytical/empirical Food Freezing time prediction methods is provided in two parts. This report focuses on methods that apply to regularly shaped Food items, while PartII covers techniques that apply to irregularly shaped Food items. The performance of these various methods is quantitatively evaluated by comparing their numerical results to a comprehensive experimental Freezing time data set compiled from the literature.

  • Freezing times of regularly shaped Food items
    International Communications in Heat and Mass Transfer, 1999
    Co-Authors: Bryan R. Becker, Brian A. Fricke
    Abstract:

    Abstract The Freezing of Food is one of the most significant applications of refrigeration. In order for Freezing operations to be cost-effective, it is necessary to optimally design the refrigeration equipment. This requires estimation of the Freezing times of Foods. Numerous semianalytical/empirical methods for predicting Food Freezing times have been proposed. The designer of Food refrigeration facilities is thus faced with the challenge of selecting an appropriate estimation method from the plethora of available methods. Therefore, a review of selected semi-analytical/empirical Food Freezing time prediction methods applicable to regularly shaped Food items is given in this paper. The performance of these various methods is evaluated by comparing their results to experimental Freezing time data obtained from the literature.