In the bustling world of food technology, a groundbreaking study has emerged from the labs of the Institute of Food Science and Technology at the Chinese Academy of Agricultural Sciences. Led by Liye Cui, a researcher affiliated with both the Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process and Tianjin Key Laboratory of Food Biotechnology, this research delves into a novel method that could revolutionize the way we freeze and store prepared dishes, particularly in the context of central kitchens and frozen food supply chains.
The study, published in the journal Ultrasonics Sonochemistry, explores the use of ultrasound-assisted immersion freezing (UIF) to enhance the quality and microstructure of prepared dishes, specifically focusing on braised beef with potato. This method, which combines ultrasound technology with traditional immersion freezing, aims to address the longstanding issue of quality deterioration in frozen foods.
Traditionally, freezing methods like conventional air freezing (AF) and immersion freezing (IF) have been plagued by issues such as slow freezing times and the formation of large ice crystals, which can damage the tissue structure of foods and compromise their quality. Cui’s research introduces UIF as a potential game-changer in this arena. “Ultrasound-assisted immersion freezing effectively shortens the freezing time and improves the freezing rate of the dish,” Cui explains. “This not only enhances the overall quality of the prepared dish but also maintains the structural integrity of its components.”
The study compared UIF with traditional methods, revealing that a suitable intensity of UIF treatment (150 W) significantly improved the hardness and texture of both beef and potatoes. Scanning electron microscopy further demonstrated that UIF-150 reduced the size of ice crystals, preserving the structural integrity of the food items. This is a crucial finding, as the size and distribution of ice crystals play a pivotal role in determining the quality of frozen foods.
One of the most striking aspects of the research is its potential impact on the commercial sector, particularly in the realm of central kitchens and frozen food supply chains. The ability to maintain the quality and microstructure of prepared dishes during freezing and storage could lead to significant cost savings and improved customer satisfaction. “The results of this study provide a reference for the application of UIF technology in the frozen quality enhancement of prepared dishes and their industrialization,” Cui notes. This could pave the way for more efficient and effective freezing methods, reducing waste and enhancing the overall quality of frozen foods.
The implications of this research extend beyond the immediate context of prepared dishes. As the demand for convenient, high-quality frozen foods continues to grow, the need for innovative freezing technologies becomes increasingly apparent. UIF represents a promising avenue for addressing these challenges, offering a more efficient and effective alternative to traditional freezing methods.
Moreover, the study’s findings could have broader implications for the energy sector. By reducing freezing times and improving the efficiency of the freezing process, UIF could lead to significant energy savings. This is particularly relevant in the context of central kitchens and large-scale food processing facilities, where energy consumption is a major concern.
As we look to the future, the potential applications of UIF technology are vast. From enhancing the quality of frozen prepared dishes to reducing energy consumption in the food industry, this innovative method holds the promise of transforming the way we approach food preservation and storage. With further research and development, UIF could become a key player in the ongoing quest for more sustainable and efficient food processing technologies. The study was published in the journal Ultrasonics Sonochemistry, which is translated to English as Ultrasonics Sonochemistry.