Abstract
Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.
Highlights
The ability to provide sufficient food quality, quantity, and safety for the growing global population, which is predicted to rise above 9 billion in 2050, is an enormous challenge [1]
The use of Finite element modeling (FEM) has rapidly developed in different food processing operations, freezing and thawing processes, in order to supply fresh, delicious, safe, nutritious, and minimally processed products into the market
This review has presented a comprehensive summary of recent studies on FEMs regarding freezing and thawing processes for food products
Summary
The ability to provide sufficient food quality, quantity, and safety for the growing global population, which is predicted to rise above 9 billion in 2050, is an enormous challenge [1]. Utilizing the advantages of these technologies, including understanding and controlling the complex process–structure–function relationships, offers the possibility for science-based development of tailor-made foods [21]; understanding these processes using physical principles could pose a real challenge due to the variability of food materials that are subjected to an array of processing steps [22]. This complexity is considerably increased for freezing and thawing processes in which the phenomenon of phase change occurs as compared to other food processes. We discuss the state of the art regarding the research, application, and potential of FEMs in food preservation and processing with an emphasis on the freezing and thawing processes from the past 10 years
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
