A Review on Recent Techniques for Food Preservation

Authors

  • Rushikesh S. Kokane Research Scholar, Department of Mechanical Engineering, Sharad Institute of Technology, College of Engineering, Yadrav, Maharashtra, India
  • Chintamani R. Upadhye Research Scholar, Department of Mechanical Engineering, Sharad Institute of Technology, College of Engineering, Yadrav, Maharashtra, India
  • Avesahemad S. N. Husainy Assistant Professor, Department of Mechanical Engineering, Sharad Institute of Technology, College of Engineering, Yadrav, Maharashtra, India

DOI:

https://doi.org/10.51983/arme-2021.10.2.3009

Keywords:

Food Challenges, Technologies, Refrigeration, Freezing, Cryogenics

Abstract

Food preservation is most significant in the food industry to prevent food from the growth of bacteria and yeasts which causes spoilage of food. And also for the safety and reliability of food product, the freezing plays important role in the food industries. Modern industries has introduced many innovative food preservation freezing technologies which are explained in this review paper such freezing technologies are cryogenic freezing, air blast freezing, super-chilling, high pressure freezing and also alternate freezing processes such as ultrasound assisted freezing and electrically and magnetically assisted freezing. This freezing techniques are most commonly used to preserve the food for long period in safe manner. In this food freezing process the food is cooled from ambient temperature to chilling temperature and then stored between temperature of -18 oCand -35 oC to slow down the microbiological, physicaland chemical factorswhich are responsible for spoilage and deterioration in foods. This paper aims to accelerate the developmentand implementation of these freezing technologies by the food sector to achieve better quality and shelf life of food products.

References

C. James, G. Purnell, and J. S. James, "A review of novel and innovative food freezing technologies," Food and Bioprocess Technology, vol. 8, no. 8, pp. 1616-1634, 2015.

L. D. Kaale, T. M. Eikevik, T. Rustad, and K. Kolsaker, "Superchilling of food: A review," Journal of Food Engineering, vol. 107, no. 2, pp. 141-146, 2011.

X. Zhan, D.-W. Sun, Z. Zhu, and Q.-J. Wang, "Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review," Critical Reviews in Food Science and Nutrition, vol. 58, no. 17, pp. 2925-2938, 2018.

P. V. Acharya and V. Bahadur, "Fundamental interfacial mechanisms underlying electro freezing," Advances in Colloid and Interface Science, vol. 251, pp. 26-43, 2018.

S. K. Amit, M. M. Uddin, R. Rahman, S. M. R. Islam, and M. S. Khan, "A review on mechanisms and commercial aspects of food preservation and processing," Agriculture & Food Security, vol. 6, no. 1, pp. 1-22, 2017.

L. Gallart-Jornet, T. Rustad, J. M. Barat, P. Fito, and I. Escriche, "Effect of superchilled storage on the freshness and salting behavior of Atlantic salmon (Salmo salar) fillets," Food Chemistry, vol. 103, no. 4, pp. 1268-1281, 2007.

Z. Zhu, Q. Zhou, and D.-W. Sun, "Measuring and controlling ice crystallization in frozen foods: A review of recent developments," Trends in Food Science & Technology, vol. 90, pp. 13-25, 2019.

C. R. Claus, "Cryogenic Refrigeration Systems," Low-noise systems in the deep space network, Jet Propulsion Laboratory, Pasadena, 2008.

S. Kumar, "Effect of Cryogenic Freezing on Food: A Review," Journal of Postharvest Technology, vol. 1, no. 01, pp. 091-096, 2013.

S. Kumar, H. Das, and S. Pattanayak, "Application of Cryogenics in Food Processing," Proceedings of the National Seminar and Conference on Cryogenics and its Frontier Applications, pp. 243-248, 25th-27th March, 2004, Kolkata.

S. J. James and C. James, Meat Refrigeration, Woodhead Publishing in food and science and technology, 2002.

R. P. Singh and D. R. Heldman, Introduction to Food Engineering Academic Press, Inc., San Diego, 1993.

P. Dempsey and P. Bansal, "The art of air blast freezing: Design and efficiency considerations," Applied Thermal Engineering, vol. 41, pp. 71-83, 2012.

M. Jalte, L. L. Lanoisellé, N. I. Lebovka, and E. Vorobiev, "Freezing of potato tissue pre-treated by pulsed electric fields," LWT-Food Sci Technol, vol. 42, pp. 576-580, 2009.

A. S. Duun and T. Rustad, "Quality changes during superchilled storage of cod (Gadus morhua) fillets," Food Chemistry, vol. 105, no. 3, pp. 1067-1075, 2007.

H. Einarsson, "Deep chilling (superchilling, partial freezing) - A Literature Survey," SIKs Service series (30) Goteborg Sweden, SIK - The Swedish Food Institute, Chalmers University of Technology, 1988.

A. Le Bail, D. Chevalier, D. M. Mussa, and M. Ghoul, "High pressure freezing and thawing of foods: A Review," International Journal of Refrigeration, vol. 25, no. 5, pp. 504-513, 2002.

M. N. Martino, L. Otero, P. D. Sanz, and N. E. Zaritzky, "Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods," Meat Science, vol. 50, no. 3, pp. 303-313, 1998.

P. D. Sanz, L. Otero, C. D. Elvira, and J. A. Carrasco, "Freezing processes in high-pressure domains," International Journal of Refrigeration, vol. 20, no. 5, pp. 301-307, 1997.

L. Otero, M. Martino, N. Zaritzky, M. Solas, and P. D. Sanz, "Preservation of microstructure in peach and mango during high pressure-shift freezing," Journal of Food Science, vol. 65, no. 3, pp. 466-470, 2000.

L. Zheng and D. W. Sun, "Innovative Applications of Power Ultrasound during Food Freezing Processes: A Review," Trends in Food Science and Technology, vol. 17, no. 1, pp. 16-23, 2006.

A. S. Dunn and T. Rustad, "Quality changes during superchilled storage of cod (Gadus morhua) fillets," Food Chemistry, vol. 105, pp. 1067-1075, 2007.

A. S. Dunn and T. Rustad, "Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 °C and −3.6 °C," Food Chemistry, vol. 106, pp. 122-131, 2008.

I. Gulseren and J. N. Coupland, "Ultrasonic properties of partially frozen sucrose solutions," Journal of Food Engineering, vol. 89, no. 3, pp. 330-335, 2008.

H. Kiani, Z. Zhang, and D. W. Sun, "Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples," Innovative Food Science & Emerging Technologies, vol. 18, pp. 126-131, 2013.

T. Hozumi, A. Saito, S. Okawa, and K. Watanabe, "Effects of electrode materials on freezing of supercooled water in electric freeze control," International Journal of Refrigeration, vol. 26, no. 5, pp. 537-542, 2003.

M. Orlowska, M. Havet, and A. LeBai, "Controlled ice nucleation under high voltage DC electrostatic field conditions," Food Research International, vol. 42, no. 7, pp. 879-884, 2009.

A. Petersen, G. Rau, and B. Glasmacher, "Reduction of primary freeze-drying time by electric field induced ice nucleus formation," Heat and Mass Transfer, vol. 42, no. 10, pp. 929-938, 2006.

E. Xanthakis, M. Havet, S. Chevallier, J. Abadie, and A. Le-Bail, "Effect of static electric field on ice crystal size reduction during freezing of pork meat," Innovative Food Science & Emerging Technologies, vol. 20, pp. 115-120, 2013.

C. James, G. Purnell, and S. J. James, "A Review of Novel and Innovative Food Freezing Technologies," Food and Bioprocess Technology, vol. 8, no. 8, pp. 1616-1634, 2015.

V. K. Pecharsky and K. A. Gschneidner Jr., "Magnetocaloric effect and magnetic refrigeration," Journal of Magnetism and Magnetic Materials, vol. 200, pp. 44-56, 1999.

L. Cheng, D. W. Sun, Z. Zhu, and Z. Zhang, "Emerging techniques for assisting and accelerating food freezing processes horizontal line a review of recent research progresses," Critical Reviews in Food Science and Nutrition, 2015. DOI: 10.1080/10408398.2015.1004569.

M. Woo and A. Mujumdar, "Effects of electric and magnetic field on freezing and possible relevance in freeze drying," Drying Technology, vol. 28, no. 4, pp. 433-443, 2010.

V. Damian, I. C. Cristian, G. Coman, M. Drăgan, and C. O. Emilia, "Theoretical and experimental study on cryogenic freezing of berries," In Proceedings of the European conference of systems, and European conference of circuits technology and devices, and European conference of communications, and European conference on Computer science, pp. 171-174, 2010.

F. Moerman and K. Fikiin, "Hygienic design of air-blast freezing systems," In Handbook of Hygiene Control in the Food Industry, Woodhead Publishing, pp. 271-316, 2016.

P. Dempsey and P. Bansal, "The art of air blast freezing: Design and efficiency considerations," Applied Thermal Engineering, vol. 41, pp. 71-83, 2012.

M. F. San Martin, G. V. Barbosa-Cánovas, and B. G. Swanson, "Food processing by high hydrostatic pressure," Critical reviews in food science and nutrition, vol. 42, no. 6, pp. 627-645, 2002.

Y. Tian, Z. Zhang, Z. Zhu, and D.-W. Sun, "Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems," Journal of Food Engineering, vol. 292, pp. 110-284, 2021.

A. M. Le-Bail, M. Orlowska, and M. Havet, "Electrostatic field assisted food freezing," Handbook of frozen food processing and packaging, vol. 2, pp. 685-692, 2011.

M. Kaur and M. Kumar, "An innovation in magnetic field assisted freezing of perishable fruits and vegetables: A Review," Food Reviews International, vol. 36, no. 8, pp. 761-780, 2020.

Downloads

Published

21-08-2021

How to Cite

Kokane, R. S., Upadhye, C. R., & Husainy, A. S. N. (2021). A Review on Recent Techniques for Food Preservation. Asian Review of Mechanical Engineering, 10(2), 4–9. https://doi.org/10.51983/arme-2021.10.2.3009