Çalışkan Koç Gülşah, Özkan Karabacak Azime, Süfer Özge, Adal Samiye, Çelebi Yasemin, Delikanlı Kıyak Berrak, Öztekin Sebahat
Eşme Vocational School, Food Processing Department, Food Technology Program, Uşak University, Uşak, Türkiye.
Gemlik Asim Kocabiyik Vocational School, Food Technology Program, Bursa Uludag University, Bursa, Türkiye.
Compr Rev Food Sci Food Saf. 2025 Mar;24(2):e70136. doi: 10.1111/1541-4337.70136.
Due to the changing consumer lifestyles, the tendency to adopt foods that require less preparation time and offer both variety and convenience has played a significant role in the development of the frozen food industry. Freezing is one of the fundamental food preservation techniques, as it maintains high product quality. Freezing reduces chemical and enzymatic reactions, lowers water activity, and prevents microbial growth, thereby extending the shelf life of foods. The freezing and thawing procedures directly impact the quality of frozen foods. The degree of tissue damage is determined by the freezing rate and the structure of the ice crystals that form during the freezing process. Generally, thawing occurs more slowly than freezing. During thawing, microorganisms, as well as chemical and physical changes, can cause nutrient damage. Thus, the goal of this review is to identify innovative and optimal thawing strategies. In order to save energy and/or improve quality, new chemical and physical thawing aids are being developed alongside emerging techniques such as microwave-assisted, ohmic-assisted, high pressure, acoustic thawing, and so on. In addition to discussing the possible uses of these technologies for the thawing process and their effects on food quality, the purpose of this study is to present a thorough comparative overview of recent advancements in thawing techniques.
由于消费者生活方式的改变，选择制备时间短且兼具多样性和便利性的食品的趋势在冷冻食品行业的发展中发挥了重要作用。冷冻是基本的食品保存技术之一，因为它能保持较高的产品质量。冷冻可减少化学和酶促反应，降低水分活度，并防止微生物生长，从而延长食品的保质期。冷冻和解冻过程直接影响冷冻食品的质量。组织损伤程度取决于冷冻速率以及冷冻过程中形成的冰晶结构。一般来说，解冻比冷冻发生得更慢。在解冻过程中，微生物以及化学和物理变化会导致营养成分受损。因此，本综述的目的是确定创新的最佳解冻策略。为了节省能源和/或提高质量，新型化学和物理解冻助剂以及微波辅助、欧姆辅助、高压、声解冻等新兴技术正在不断开发。除了讨论这些技术在解冻过程中的可能用途及其对食品质量的影响外，本研究的目的是对解冻技术的最新进展进行全面的比较概述。
