LAUSR

BACKGROUND Freezing is an effective technique to prolong the storage life of food. However, the freeze-thaw process also brings challenges to the quality of food, such as mechanical damage and freezing crack. Because of its high efficiency and simplicity of application, physical field has been gradually favored in assisting the freezing and thawing (F/T) process to improve the quality of frozen food. RESULTS This article systematically reviews the application of high-efficiency physical field techniques in F/T of food. These include ultrasound, microwave, radio frequency, electric field, magnetic field and high pressure. The mechanisms, application effects, advantages and disadvantages of these physical fields are discussed. Furthermore, in order to better understand the role of various physical fields, the damage to food caused by F/T process and traditional freezing was expounded. CONCLUSION It shows that the physical fields of ultrasound, electric field and high pressure have positive effects on the F/T of food. Proper application can effectively control the size and distribution of ice crystals, shorten the freezing time and maintain the quality of food. Microwave and radio frequency exhibit positive effects on the thawing of food. Dipole rotation and ion oscillation caused by electromagnetic wave can generate heat inside the product and accelerate thawing. The effects of magnetic field on F/T is controversial. Although some physical field techniques are effective in assisting F/T of food, negative phenomena such as uneven temperature distribution and local overheating often occur at the same time. Generation of hotspots during thawing can damage the product and limit application of these techniques in industry. This article is protected by copyright. All rights reserved.