One very important area related to freezing in the food industry is the formation of ice crystals during the freezing of water present in the food material. The problems related to conventional freezing reported by I.P. Lakshmisha et al. (2008) and T. Norton et al. (2009) like non-uniform crystal development, destruction of food material structure and loss in sensory food quality have given rise to use some innovative technologies such as air blast, plate contact, fluidized-bed freezing, immersion freezing, cryogenic freezing, high-pressure freezing and their combinations are the most common methods used in the
One very important area related to freezing in the food industry is the formation of ice crystals during the freezing of water present in the food material. The problems related to conventional freezing reported by I.P. Lakshmisha et al. (2008) and T. Norton et al. (2009) like non-uniform crystal development, destruction of food material structure and loss in sensory food quality have given rise to use some innovative technologies such as air blast, plate contact, fluidized-bed freezing, immersion freezing, cryogenic freezing, high-pressure freezing and their combinations are the most common methods used in the