Research status and prospect of freezing and thawing technologies of aquatic products

Authors

ZHANG Ya-jin, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
JIAO Yang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China; National R & D Branch Center for Freshwater Aquatic Products Processing Technology 〔Shanghai〕, Shanghai 201306, China

Abstract

The principles, advantages and disadvantages of the traditional and novel freezing and thawing methods were elaborated, and the research status of the applications of freezing and thawing technologies in aquatic products were also summarized. The development direction of freezing and thawing technologies was then prospected in this review.

Publication Date

1-28-2021

First Page

215

Last Page

221

DOI

10.13652/j.issn.1003-5788.2021.01.036

Recommended Citation

Ya-jin, ZHANG and Yang, JIAO (2021) "Research status and prospect of freezing and thawing technologies of aquatic products," Food and Machinery: Vol. 37: Iss. 1, Article 36.
DOI: 10.13652/j.issn.1003-5788.2021.01.036
Available at: https://www.ifoodmm.cn/journal/vol37/iss1/36

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