Thawing frozen foods: A comparative review of traditional and innovative methods

Basit Öğe Kaydı
dc.authorid0009-0003-6840-0705
dc.authorid0000-0001-8337-6318
dc.authorid0000-0003-0859-1776
dc.contributor.authorKoc, Gulsah Caliskan
dc.contributor.authorKarabacak, Azime Ozkan
dc.contributor.authorSufer, Ozge
dc.contributor.authorAdal, Samiye
dc.contributor.authorCelebi, Yasemin
dc.contributor.authorKiyak, Berrak Delikanli
dc.contributor.authorOztekin, Sebahat
dc.date.accessioned2026-02-28T12:17:59Z
dc.date.available2026-02-28T12:17:59Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractDue to the changing consumer lifestyles, the tendency to adopt foods that require less preparation time and offer both variety and convenience has played a significant role in the development of the frozen food industry. Freezing is one of the fundamental food preservation techniques, as it maintains high product quality. Freezing reduces chemical and enzymatic reactions, lowers water activity, and prevents microbial growth, thereby extending the shelf life of foods. The freezing and thawing procedures directly impact the quality of frozen foods. The degree of tissue damage is determined by the freezing rate and the structure of the ice crystals that form during the freezing process. Generally, thawing occurs more slowly than freezing. During thawing, microorganisms, as well as chemical and physical changes, can cause nutrient damage. Thus, the goal of this review is to identify innovative and optimal thawing strategies. In order to save energy and/or improve quality, new chemical and physical thawing aids are being developed alongside emerging techniques such as microwave-assisted, ohmic-assisted, high pressure, acoustic thawing, and so on. In addition to discussing the possible uses of these technologies for the thawing process and their effects on food quality, the purpose of this study is to present a thorough comparative overview of recent advancements in thawing techniques.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBIdot;TAK)
dc.description.sponsorshipGraphical abstract and all figures were created by Biorender.com. Open access funding provided by the Scientific and Technological Research Council of Turkiye (TUB & Idot;TAK).
dc.identifier.doi10.1111/1541-4337.70136
dc.identifier.issn1541-4337
dc.identifier.issue2
dc.identifier.pmid39970035
dc.identifier.scopus2-s2.0-85219106541
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1111/1541-4337.70136
dc.identifier.urihttps://hdl.handle.net/20.500.12403/6068
dc.identifier.volume24
dc.identifier.wosWOS:001425002100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofComprehensive Reviews in Food Science And Food Safety
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectfreezing
dc.subjectthawing
dc.subjectthawing aids
dc.subjecttissue damage
dc.subjectwater activity
dc.titleThawing frozen foods: A comparative review of traditional and innovative methods
dc.typeReview Article

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