How long can ice crystal cold storage be released

Do ice crystals affect aquatic products during freezing?

Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage.

What happens during ice crystallization?

During ice crystallization, latent heat is released, leading to a decrease in the free energy of solid-liquid interface and the formation of a supercoiling degree. After stable nucleus formed, molecules greater than the critical size all aggregate into crystals of visible size, which is the process of ice crystal growth.

Do ice crystals destroy product quality?

For more information on the journal statistics, click here. Multiple requests from the same IP address are counted as one view. Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality.

What temperature should ice crystals be frozen at?

It was suggesting that −85.0 °C should be regarded as the limit temperature for the industrial freezing of fish . Thus, it was not simply considered the effect of freezing temperature on ice crystals for freezing aquatic products but also on the texture and energy consumption to select the appropriate freezing temperature. Figure 3.

Does rapid freezing reduce ice crystal size?

Although rapid freezing like air blast freezing that requires very low temperatures generates smaller and more numerous ice crystals, it also means more energy and cooling costs [17, 25]. Therefore, it is a challenge to reduce ice crystal size without increasing the costs and the energy consumption to freeze aquatic product.

When do ice crystals recrystallize?

Finally, ice crystals recrystallization occurs in the last period of freezing and subsequent storage stage . The rate of passing through the zone of maximum ice crystal formation (−1 to −5 °C) is slowest in actual aquatic products during freezing (Figure 1 B). Figure 1.