Maintenance of proper quality of frozen food demands thorough knowledge of cryobiology, which is considered as one of the recent developments in freezing technology. It has now been recognized that the ultra fast freezing methods are technically possible by cryogenic means for all food materials and are also economically viable for a wide variety of products. This paper reviews the history, economics and present developments of cryogenic freezers and discusses their potential applications in frozen food technology.
展开▼
