Water crystallization and its importance to freezing of foods: a review.

摘要

In this review, different aspects of water crystallization including modelling approaches, process evaluation methods and the effect of novel freezing techniques is presented. There are different methods available to explain the nucleation and growth of crystals. The characteristics of ice crystals are studied by light and electron microscopy methods for many years, and recently a number of novel methods including magnetic resonance imaging, X-ray analysis, and infrared spectroscopy are employed. Several emerging techniques are developed to improve the crystallization of water during freezing, including ultrasound assisted freezing, high pressure freezing, ice nucleating proteins, and supersession of nucleation. Understanding the mechanisms of these new techniques and their relationship to the crystallization phenomenon can be helpful for improving freezing processes.