Authors

The history and the prospects of food refrigeration

DOI: 10.17586/1606-4313-2023-22-1-47-54
UDC 664.8.037.1

The history and the prospects of food refrigeration

Kolodyaznaya V.S., Rumyantseva O.N, Kiprushkina E.I.

For citation: Kolodyazhnaya V.S., Rumyantseva O.N., Kiprushkina E.I. The history and the prospects of food refrigeration. Journal of International Academy of Refrigeration. 2023. No 1. p. 47-54. DOI: 10.17586/1606-4313-2023-22-1-47-54

Abstract
The article reviews the history of food refrigeration technology in Russia and abroad. The contribution of Russian scientists to scientific research and development of the refrigeration industry is analyzed. A number of priority scientific directions in refrigeration technology of food products are considered. The analysis of modern Russian and foreign scientific research in the field of freezing as applied to vegetable food raw materials is presented. This paper gives an overview of scientific results on the application of pre-treatment by dehydrofreezing, osmotic dehydration, microwave vacuum dehydration, isochoric freezing, and hydrofluidization, storage and some techniques used in addition to cold treatment such as pulse electric field, the use of cryoprotectors, acoustic freezing, the application of ultrasound and microwave radiation.

Keywords: refrigeration technology, pretreatment before freezing, freezing of vegetable raw materials, quality of frozen foods.

All references

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