This article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF), and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future.

本文回顾了应用于食品的新型冷冻和解冻技术的最新发展。这些新颖的技术提高了冷冻和解冻食品的质量，并且具有高能效。应用于冷冻的新技术包括脉冲电场预处理，超低温，超快速冷冻，超高压和超声。用于解冻的新技术包括超高压，超声，高压静电场（HVEF）和射频。超低温和超快速冷冻促进了整个冷冻食品中小冰晶的形成和均匀分布。超高压和超声辅助冷冻是非热方法，可缩短冷冻时间并提高产品质量。超高压和HVEF解冻可产生较高的传热速率，并加速解冻过程。超声波和射频解冻可以通过在冷冻食品中大量产生热量来促进解冻过程。可以预计，这些新技术将在未来的食品工业中得到越来越多的应用。