Ice Crystal Size Research Articles

Effect of frozen storage on the quality of frozen instant soup rice noodles: From the moisture and starch characteristics

This study aimed to simulate frozen instant soup rice noodles (FISRN) and investigate the effects of long-term frozen storage (−18 °C, 180 days) on the quality characteristics, moisture status, and starch retrogradation of FISRN. The findings indicated that the extent of starch retrogradation gradually increased over 90 days, which elevated the RS rate and inhibited starch digestibility. However, recrystallization resulted in a gradual increase in ice crystal size after 90 days, which disrupted the ordered structure formed by starch retrogradation, reduced the degree of starch order, and accelerated the rate of starch digestion. Furthermore, a longer relaxation time (T24) was detected by NMR with increasing storage time. The weakly bound water in FISRN was gradually converted to free water. Texture results suggested that the hardness of FISRN experienced a general decrease. The cooking loss increased progressively from 3.66 % to 8.10 %. Scanning electron microscope demonstrated that the internal porous network structure of FISRN became inhomogeneous, and a significant number of apertures were formed on the surface. Overall, starch retrogradation and ice recrystallization significantly impact the quality of FISRN during long-term frozen storage. The findings may potentially influence the consumption and market circulation of FISRN positively.

Nucleation mechanism in the absence and presence of an electric field

The objective of this article is to investigate the mechanism of the ice nucleation process theoretically by assaying the thermodynamics of the ice nucleus as a small system, and experimentally verified by studying the effect of the static electric field on the ice nucleation process. Using the thermodynamic of small system related to Hill, we predicted that the equilibrium temperature of water and ice nucleus decreases with the reduction of nucleus size. By applying an electrostatic field, the Gibbs free energy of nucleus formation decreases due to this fact that the electrostatic work on the ice nucleus is lower than that for bulk water which it causes a decrease in the critical size of the ice nucleus. The experimental results showed that the nucleation temperature of water increases by applying the electric field with the voltage of 4.5 kV (internal strength of 2.2 × 104 V/m) while the size of ice crystals decreases in the frozen agar gel at the presence of electric field.

Simulation Analysis of Three-Point Bending Fracture Process of Yellow River Ice

During the ice flood period of the Yellow River, the fracture and destruction of river ice can easily lead to the formation of ice jams and ice dams in the curved and narrow reaches. However, the occurrence and development mechanism of river ice fracture remain incompletely understood in the Yellow River. Therefore, based on the three-point bending physical test of the Yellow River ice, a three-point bending fracture numerical model of the Yellow River ice was constructed. The fracture failure process of the Yellow River ice under three-point bending was simulated, and the effects of the crack-to-height ratio and ice grain size on the fracture properties of the river ice were analyzed. By comparing the results with those of physical tests on river ice, it is evident that the fracture model can effectively simulate the cracking process of river ice. Within the confines of the simulated sample size spectrum, as the crack-to-height ratio varies from 0.2 to 0.8, the fracture toughness value of the Yellow River ice spans a range from 115.01 to 143.37 KPa·m1/2. Correspondingly, within the simulated calculation values ranging from 5.38 mm to 24.07 mm for ice crystal size, the fracture toughness value of the Yellow River ice exhibits a range from 116.89 to 143.37 KPa·m1/2. The findings reveal that an increase in the crack-to-depth ratio leads to a decrement in the fracture toughness of river ice. Within the scale range encompassed by the model calculations, as the average size of the ice crystal grains augments, the fracture toughness of the river ice exhibits a gradual ascending trend. The research results provide a parameter basis for studying the fracture performance of the Yellow River ice using a numerical simulation method and lays a foundation for investigating the cracking process of river ice from macro and micro multi-scales.

Experimental analysis of ice crystal size–velocity correlation in icing wind tunnel with digital holographic particle tracking velocimetry

The ice crystal icing in aero-engines poses a significant threat to aircraft flight safety, and investigating the correlation between ice crystal size and velocity in icing wind tunnels is essential for correlating ground tests with flight conditions. In this paper, a digital holographic particle tracking velocimetry system is developed and integrated with an icing wind tunnel, and the ice crystal size and velocity are simultaneously measured in experiments at four different wind speeds. The velocity difference between the ice crystal and wind has been experimentally observed, and it increases with both the ice crystal size and wind speed. The normalized velocities of the ice crystals by the wind speeds decrease with size, and the maximum velocity difference in the experiments reaches 28% of the wind speed. Additionally, quantitative correlations between ice crystal size and normalized velocity based on the power function and polynomial model are established. The relationship between the particle Reynolds number of ice crystal and size is also analyzed, resulting in the development of a model based on the power function, and the power index ranges from 1.51 to 1.64. These findings will provide valuable assistance in the calibration and commissioning of the ice crystal simulation system in icing wind tunnels, as well as in exploring the correlation between ground icing tests and flight and in developing corresponding models.

Effect of ultrasonic pretreatment on antifreeze activity of gluten antifreeze polypeptide

In this study, the effects of thermal hysteresis activity, ice recrystallization inhibition, amino acid composition and surface hydrophobicity of different ultrasonic pretreatments on gluten antifreeze polypeptide was studied.The results of the thermal hysteresis activity showed that the collaborative (flat-panel combined probe) ultrasonic working mode was superior to the single-frequence ultrasound mode. In the optimal working mode (15 min, 100 W/L), the results of polarized light microscope and gel chromatography column showed that ultrasonic pretreatment could effectively inhibit the growth of ice crystals, reduced the size of ice crystals, and to a certain extent, transfer the molecular weight distribution of peptides to small molecular peptides. The molecular weight was mainly concentrated at about 200–1000 u. The contents of Valine, Methionine, Leucine, Proline and Glutamic acid residues in the gluten antifreeze polypeptide pretreated by ultrasonic wave were relatively high and more hydrophobic groups were exposed. The secondary structure results showed that the molecular conformation of the polypeptide was mainly α-helix and β-sheet conformations.This paper systematically revealed the intrinsic correlation mechanism between the changes of key domains of substrate proteins and the antifreeze activity of enzymatic hydrolysis products assisted by ultrasoud, providing a theoretical basis for the preparation of antifreeze polypeptide.

Insights into the potential mechanism of diversified freezing techniques' influence on quality of golden pompano (Trachinotus ovatus): Focus on freezing speed, ice crystal morphology, water migration, and texture properties

The influences of air freezing (AF), liquid nitrogen freezing (LNF), immersion freezing (IF), magnetic field-assisted immersion freezing (MIF), and ultrasound-assisted immersion freezing (UIF) on the freezing time, water holding capacity, texture profile analysis (TPA), and microstructure of the golden pompano (Trachinotus ovatus) muscle was investigated. The findings indicated that the MIF and UIF groups were more effective in reducing the freezing time than other freezing method, with 84.35% and 85.81% shorter than that of AF, respectively. Among all the treatments, MIF had the best muscle integrity and closely packed myogenic fibers, which were more beneficial for maintaining the water holding capacity, textural properties, and color of the golden pompano muscle. Among all the groups, the MIF quality was the closest to unfrozen samples. Therefore, MIF effectively reduced the size of ice crystals, and inhibited the quality deterioration of frozen golden pompano.

Structural features of rice starch-protein system: Influence of retrogradation time and quick-freezing temperature

This work investigated the effect of retrogradation time (0 h, 2 h, 4 h, 6 h, 8 h) and freezing temperature (−20 °C, −32 °C, −80 °C) on the muti-scale structures of the rice starch-protein system of quick-frozen wet rice noodles. The Relative crystallinity and porosity of the rice starch-protein system increased with increasing retrogradation time. However, while longer retrogradation does lead to an improvement in relative crystallinity, it also results in significant damage to the microstructure. When the retrogradation time was 6 h, the microstructure of the rice starch-protein system was less damaged and the quality was better. The mass fractal dimension and relative crystallinity of the rice starch-protein system exhibited an increase as the freezing temperature was decreased from −20 to −80 °C. Additionally, the retrogradation degree of starch decreased, the size of ice crystals decreased, and the disruption of microforms was reduced. The muti-scale structures of the rice starch-protein systems were similar when quick-frozen at temperatures of −32 and −80 °C. Therefore, the optimal treatment method for practical production is to quick-freeze at −32 °C and age for 6 h to obtain high-quality quick-frozen wet rice noodles.

Effect of Plasma Electric Field Assistance on the Freezing Process and Ice Crystal Formation of Bactrian Camel Meat

Background: The longissimus dorsi muscle of the camel was chosen as the experimental material in order to investigate the impact of plasma electric field assisted freezing on the quality and freezing process of Bactrian camel meat. Methods: The effect of the auxiliary plasma electric field of different field strengths (1 kV/m, 3 kV/m and 5 kV/m) on the freezing velocity of the camel meat and the distribution of ice crystals as well as the diameter and roundness of ice crystal in the frozen meat were studied and analyzing them with the help of the thermodynamic theory. Result: The findings demonstrated that the meat samples in the auxiliary 5 kV/m plasma field environment took 60 min and 30 min, respectively, at -20°C and -35°C, to pass the maximal ice crystal production zone. The tissue sections revealed that at -20°C and -35°C assisted 5 kV/m plasma field freezing, the smallest ice crystal area and grain size were formed, the roundness of the ice crystals was highest. Using Boltzmann’s entropic equation to calculate the system’s entropy, the results revealed that the meat samples frozen by the aided 5 kV/m plasma electric field had the lowest entropy at -20°C and -35°C. The electric field assisted freezing requires less energy to improve the subcooling degree and accelerate the freezing rate of meat samples, proving that the auxiliary 5 kV/m plasma electric field can significantly improve the system frozen meat moisture vitrification degree and can make the crystallization process more controllable.

Multifunctional Laser-Induced Graphene-Based Microfluidic Chip for High-Performance Oocyte Cryopreservation with Low Concentration of Cryoprotectants.

Oocyte cryopreservation is essential in the field of assisted reproduction, but due to the large size and poor environmental tolerance of oocytes, cell freezing technology needs further improvement. Here, a Y-shaped microfluidic chip based on 3D graphene is ingeniously devised by combining laser-induced graphene (LIG) technology and fiber etching technology. The prepared LIG/PDMS microfluidic chip can effectively suppress ice crystal size and delay ice crystal freezing time by adjusting surface hydrophobicity. In addition, LIG endows the microfluidic chip with an outstanding photothermal effect, which allows to sharply increase its surface temperature from 25 to 71.8°C with 10s of low-power 808nm laser irradiation (0.4Wcm-2). Notably, the LIG/PDMS microfluidic chip not only replaces the traditional cryopreservation carriers, but also effectively reduces the dosage of cryoprotectants (CPAs) needed in mouse oocyte cryopreservation. Even when the concentration of CPAs is cut in half (final concentration of 7.5% ethylene glycol (EG) and 7.5% dimethyl sulfoxide (DMSO)), the survival rate of oocytes is still as high as 92.4%, significantly higher than the control group's 85.8%. Therefore, this work provides a novel design strategy to construct multifunctional microfluidic chips for high-performance oocytes cryopreservation.

Probing the Size Effect of Graphene Oxide Nanosheets on Ice Crystal Regulation and Laser-Assisted Rapid Rewarming.

Two-dimensional (2D) nanomaterials have attracted many researchers to explore the effect of ice control and rapid deicing due to their functional groups, large specific surface area, and excellent photothermal properties. However, the impact of size effects on ice crystal formation, growth, and photothermal performance has been rarely explored. Here, graphene oxide nanosheets (GO NSs) with controllable sizes were used as a representative of 2D nanomaterials to probe the effect of size on ice crystal regulation and rapid rewarming in cell cryopreservation. All sizes of GO NSs exhibited notable inhibitory effects on ice crystal size during the recrystallization process. Significantly, when the size of GO NSs was smaller than a certain size (<150 nm), they showed a more significant ice recrystallization suppression effects, which could reduce the ice crystal size to about 17% of that of pure water. Meanwhile, the photothermal experiments also indicated that smaller-sized GO NSs exhibited better photothermal behavior, with 90 nm GO NSs (GO-90) heating to 70 °C in just 1 min induced by an 808 nm laser (2 W/cm2). Furthermore, applying GO-90 (200 μg/mL) to cell cryopreservation, cell viability could reach 95.2% and 93% with a low amount of traditional cryoprotectant (2% v/v DMSO) for A549 cells and HeLa cells after recovery, respectively. With the assistance of a 808 nm laser, the rewarming time was also shortened to 20 s, greatly improving the rewarming rate. Our work associated specific sizes of 2D nanomaterials with their ice growth inhibition behaviors during recrystallization and photothermal properties to synergistically improve cell cryopreservation efficiency, providing guidance for effectively designing novel 2D nanomaterials for collaborative control of ice crystals in cell cryopreservation.

Composition-antifreeze property relationships of gelatin and the corresponding mechanisms

The inherent functional fractions (gelation and ice-affinitive fractions) of gelatin enable it as a promising cryoprotectant alternative. However, the composition-antifreeze property relationships of gelatin remain to be investigated. In this study, the HW-PSG and LW-PSG fractions of gelatin from fish scales were obtained, according to the critical gelation conditions and ice-binding measurements, respectively. Thermal hysteresis (THA) value, associated with ice nucleation, of LW-PSG was higher than that of HW-PSG. Besides, the relatively low-sized ice crystals (210–550 μm2) indicated that HW-PSG showed strong ice recrystallization inhibition (IRI) ability, compared to other groups. These results suggested that LW-PSG inhibited ice nucleation, while HW-PSG displayed the strong IRI ability. Furthermore, the antifreeze mechanisms were clarified through IRI measurements and molecular dynamics simulation. The minimum size of ice crystals was found for HW-PSG gels with dense microstructure, suggesting the HW-PSG retarded the growth of ice crystals by restricting the migration and phase transformation of water molecules. The hydrogen bond interactions between the ice crystal surface and ASN1294 and PRO1433 residues of LW-PSG, and hydrophobic interactions contributed to inhibiting the nucleation of ice crystals. This study provided some references to further enhance antifreeze performance of gelatin by modulating fragment composition.

Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties.

Freezing and blanching are essential processing steps in the production of frozen yellow peaches, inevitably leading to texture softening of the fruit. In this study, the synergistic mechanism of stem blanching, freezing conditions (-20°C, -40°C, -80°C, and liquid nitrogen [-173°C]), and sample sizes (cubes, slices, and half peaches) on macroscopic properties of texture, cellular structure, and ice crystal size distribution of frozen yellow peaches were measured. Blanching enhanced the heat and mass transfer rates in the subsequent freezing process. For nonblanched samples, cell membrane integrity was lost at any freezing rate, causing a significant reduction in textural quality. Slow freezing further exacerbated the texture softening, while the ultra-rapid freezing caused structural rupture. For blanched samples, the half peaches softened the most. The water holding capacity and fracture stress were not significantly affected by changes in freezing rate, although the ice crystal size distribution was more susceptible to the freezing rate. Peach cubes that had undergone blanching and rapid freezing (-80°C) experienced 4% less drip loss than nonblanched samples. However, blanching softened yellow peaches more than any freezing conditions. The implementation of uniform and shorter duration blanching, along with rapid freezing, has been proven to be more effective in preserving the texture of frozen yellow peaches. Optimization of the blanching process may be more important than increasing the freezing rate to improve the textural quality of frozen yellow peaches.

Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles

This study compared four biocolloids (sanxan, xanthan gum, curdlan, and guar gum) in different concentrations to replace NaCl in improving the recooking quality of salt free frozen cooked noodles (SF-FCNs). Sanxan outperformed NaCl and other biocolloids significantly improving the firmness (21.0%), chewiness (63.5%), and toughness (15.4%) of SF-FCNs after 10 freeze-thaw (FT) cycles. The results of the freezing-thawing curves showed SF-FCNs had prior FT stability when sanxan was added at 1.2%. Subsequently, the result of differential scanning calorimetry and nuclear magnetic resonance revealed sanxan reduced the content and mobility of freezable water while increasing the content of bound water. The scanning electron microscope, mercury intrusion, and optical microscopy analyses indicated that sanxan reduced the size and volume of ice crystals and the structural damage of SF-FCNs by controlling the water. The work contributes to a theoretical framework for enhancing SF-FCNs quality through precise water and ice crystal control.

The Impact of Gravity Waves on the Evolution of Tropical Anvil Cirrus Microphysical Properties

AbstractAnvil cirrus generated by deep convection covers large fractions of the tropics and has important impacts on the Earth's radiation budget and climate. In situ measurements made with high‐altitude aircraft indicate a rapid transition in ice crystal size distributions and habits as anvil cirrus ages. We use numerical simulations to investigate the impact of high‐frequency gravity waves on the evolution of anvil cirrus microphysical properties. The impacts of both monochromatic gravity waves and ubiquitous stochastic mesoscale temperature fluctuations are simulated. In both cases, the interplay between wave‐driven temperature fluctuations, deposition growth/sublimation, and sedimentation causes accelerated removal of both small ice crystals (diameters less than about 10 μm) and large crystals (diameters larger than ≈30 μm). These changes are consistent with the observed evolution of anvil cirrus microphysical properties. The Kelvin effect (higher saturation vapor pressure over curved surfaces) is a critical factor in the anvil evolution, driving mass transfer from small to large ice crystals. The wave‐driven decrease in ice concentration is much faster for typical anvil cirrus detrained at ≃11.5–12.5 km than for less frequent anvils at 15.5–17.5 km because of the strong temperature dependence of deposition growth and sublimation rates. The simulations also show that waves, along with the Kelvin effect, drive growth of mid‐sized (5–20 μm) ice crystals, which is consistent with the observed transition to bullet rosette habits in aging anvil cirrus. We conclude that high‐frequency gravity waves, which are generally not resolved in large‐scale models, likely have important impacts on anvil cirrus microphysical properties and lifetimes.

Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution

The antifreeze activity of Flammulina velutipes polysaccharide (FVP) autoclave-extracted with dilute alkaline and effects of FVP on moisture status, size of ice crystals, physical and chemical characteristics of beef patties during repeated freeze-thaw (F-T) cycles were investigated. Results showed that FVP exhibited ice recrystallization inhibition activity and was able to alter the onset freezing/melting temperature of beef patties. 0.01% FVP significantly alleviated (P < 0.05) the decrement in water holding capacity by inhibiting water migration, restraining the mobility of water, and reducing the size of ice crystals of beef patties during the repeated F-T cycles. In addition, FVP could effectively inhibited oxidation reaction and protein aggregation of beef patties with significant decreases in TBARS value, protein turbidity, contents of total sulfhydryl and carbonyl of myofibrillar protein, and an increase in protein solubility during the repeated cycles. These results suggest FVP could be developed to be a promising cryoprotectant in frozen patties.

Investigation on recrystallization of cryoprotectant solutions during warming under alternating electric fields

In the field of cryopreservation, recrystallization during rewarming is a significant factor leading to cryo-injury, causing ice crystal-induced mechanical injury to biological samples. Currently, methods, such as adding ice recrystallization inhibiting agents and increasing warming rates, have been adopted to reduce recrystallization injury. These methods also greatly increase the potential toxicity risk and engineering difficulty of cryopreservation. Accumulating research has progressively demonstrated that application of an electromagnetic field during cryopreservation can influence the preservation efficacy. However, the mechanism of action of the electric field has remained a subject of ongoing debate. We observed the recrystallization phenomenon of cryoprotectant solutions under a polarized light microscope and discovered promising experimental results. The electric field strength did not exhibit a discernible impact on the ice crystal size, while electric field frequency exerted a more significant impact. We found that at specific frequencies, the ice crystal size and growing rate were significantly affected during annealing. Compared to no electric field, an alternating electric field with a voltage of 10 V and a frequency of 5 × 104 Hz increased the recrystallization areas of a 15% (w/v) propylene glycol solution by 57%. And an alternating electric field with a voltage of 3 V and a frequency of 5 × 108 Hz decreased the recrystallization area of a 0.9% (w/v) NaCl aqueous solution by 9.9%. Different types of cryoprotectants exhibit varying responses to alternating electric fields frequency. These findings prompt us to reevaluate the role and mechanism of alternating electric fields in the cryopreservation of biological materials.

Technical note: Bimodal parameterizations of in situ ice cloud particle size distributions

Abstract. The cloud particle size distribution (PSD) is a key parameter for the retrieval of microphysical and optical properties from remote-sensing instruments, which in turn are necessary for determining the radiative effect of clouds. Current representations of PSDs for ice clouds rely on parameterizations that were largely based on aircraft in situ measurements where the distribution of small ice crystals were uncertain. This makes current parameterizations deficient to simulate remote-sensing observations sensitive to small ice, such as from lidar and thermal infrared instruments. In this study we fit the in situ PSDs of ice crystals from the JULIA (JÜLich In situ Aircraft data set) database, which consists of 11 campaigns covering the tropics, midlatitudes and the Arctic, consistently processed and considered more robust in their measurements of small ice. For the fitting, we implement an established approach to PSD parameterizations, which consists of finding an adequate set of parameters for a modified gamma function after normalization of both PSD axes. These parameters are constrained to match in situ measurements when predicting microphysical properties from the PSDs, via a cost function minimization method. We selected the ice water content and the ice crystal number concentration, which are currently key parameters for modern satellite retrievals and model microphysics schemes. We found that a bimodal parameterization yields better results than a monomodal one. The bimodal parameterization has a lower spread for almost all ice crystal sizes over the entire range of analyzed temperatures and fits better the observations, especially for particles between 20 and about 110 µm at temperatures between −60 and −20 ∘C. For this temperature range, the root mean square error for the retrieved Nice is reduced from 0.36 to 0.20. This demonstrates a clear advantage to considering the bimodality of PSDs, e.g., for satellite retrievals.

Enhancing frozen fish quality through polysaccharide-ice glazing: Insights from physical properties and preservation effects

Polysaccharide ice-glazing is a widely employed method for preserving frozen fish, with the choice of polysaccharide playing a crucial role in preservation effectiveness. This research investigates the impact of various polysaccharides, including neutral polysaccharides like konjac glucomannan (KGM) and pullulan (PUL), as well as ionic polysaccharides such as gellan gum (GG), κ-carrageenan (KC), carboxymethyl cellulose (CMC), and xanthan gum (XG), on the physical properties of ice. Additionally, we assess the influence of polysaccharide ice-glazing on the quality of frozen snakehead (Channa argus) fish fillets. Our study shows that the physical properties of polysaccharide-infused ice are affected by both polysaccharide type and concentration. Increasing the polysaccharide concentration led to a reduction in water activity within the supercooled polysaccharide solution. Additionally, the characteristics of ice formed by the polysaccharide solution, including ice crystal size, compressive strength, sublimation rate, and oxygen permeability, consistently decreased. In our comparative analysis, at equivalent polysaccharide concentrations, the PUL solution exhibited the lowest water activity. Notably, PUL-ice demonstrated superior performance, displaying the smallest ice crystal size, highest compressive strength, lowest ice sublimation rate, and the most effective oxygen permeability barrier. Following this in decreasing order of performance were the GG, KC, CMC, XG, and KGM samples. Moreover, when applied to glazing snakehead fish fillets, pullulan ice-glazing outperformed KGM ice-glazing in preserving fish quality, confirming the direct influence of polysaccharide-induced ice properties on fillet preservation outcomes. This study provides essential insights to guide informed decisions in the field of polysaccharide ice-glazing applications, aimed at enhancing the quality of frozen fish.

Pore‐scale freezing of a sandy saline soil visualized with micro‐computed tomography

AbstractSandy saline soils are widely distributed and commonly experience seasonal or long‐term freezing, yet the freezing process in these soils is rarely studied. This research utilized in situ X‐ray computed tomography (CT) to visualize pore‐scale freezing processes in sandy saline soils under various initial water and salt contents. Micron‐resolution observations of pore ice and unfrozen water produced new insights into the preferential orientation and grouping of pore ice crystals, intersections between different pore ice crystal groups causing anisotropic behavior, decreasing pore ice crystal size under faster freezing rates, and the formation of interconnected networks of both pore ice and unfrozen water upon freezing. From a thermodynamic perspective, the salt content in the unfrozen liquid is dependent on the local temperature as described by water–salt phase diagram. Furthermore, the local volume ratio between unfrozen water and pore ice reflects the initial salt content and salt mass transfer occurring due to both diffusion and fluid flow processes. This work improves the understanding of complex freezing phenomena in sandy saline soils through high‐resolution evidence of crystallization patterns, transformation mechanisms, and coupled heat‐mass transfer.

Effect of liquid nitrogen spray freezing on the ice crystal size and quality of large yellow croaker

Large yellow croakers (Larimichthys crocea) were frozen by liquid nitrogen spray freezing (LNSF), liquid immersion freezing (LIF), and air freezing (AF), and the freezing rate, ice crystal size and product qualities were compared. LNSF was found to be a promising freezing technology because of the significantly (P < 0.05) shortest freezing time, smallest ice crystal, and best overall product quality. Then, the effect of processing parameters during LNSF on freezing characteristics, and microstructure and qualities of samples was studied. Freezing time was reduced by decreasing freezing temperature and increasing air velocity. A size uniformity index was proposed in this study to evaluate the distribution uniformity of ice crystals. The minimum cross-sectional area (605.83 μm2) with the best size uniformity was achieved at a freezing temperature of −90 °C, a final temperature of −30 °C, and an air velocity of 4 m/s, showing a reduction of 50.90% as compared to the maximum (1233.77 μm2). The qualities of samples frozen by LNSF with the aforementioned parameter values were well maintained and met the industrial standard. Therefore, the developed LNSF protocol was recommended for the industrial application for large yellow croaker.