Freezing processes have long been employed for the preservation of foods, providing minimum nutrition loss with a long shelf life period. Freezing plays an essential role in ensuring the safety of food products in all regions of the world. Nonetheless, slow freezing rates and frequently freezing/thawing lead to permanent physicochemical changes, damage of structure, degradation of nutrition values, and color changes through the formation of large ice crystals in food matrix during the cold storage. The size of ice crystals is highly related to the duration of phase transition and degree of supercooling. This paper reviews that the degree of supercooling and nucleation temperature can be controlled by positive or negative pressure and vibration of the dipole and dipole rotation water molecule techniques. Controlling nucleation temperature and suppression of ice crystals in the food matrix could not be achieved by current freezing methods such as air blast, contact, and immersion freezing in the food industry. These present freezing methods are especially focused on increasing the heat transfer rate in foods. Rapid freezing technology may depend on the size and shape of food. However, the size of ice crystals and the suppression of nucleation could be achieved by alternative freezing technologies to overcome the drawbacks of current freezing technologies in the food industry. Conventional freezing technologies can be replaced by emerging freezing techniques, ultrasound irradiation, high pressure, electric field, magnetic field, and microwave-assisted freezing to control the properties of the nucleation and degree of supercooling in the food industry.

长期以来，冷冻过程一直用于食品的保鲜，以最小的营养损失和较长的保质期。冷冻在确保世界所有地区食品安全中起着至关重要的作用。但是，缓慢的冷冻速度和频繁的冷冻/解冻会导致永久性的物理化学变化，结构损坏，营养价值降低以及在冷藏期间在食物基质中形成大的冰晶而导致颜色变化。冰晶的大小与相变的持续时间和过冷度高度相关。本文综述了偶极子和偶极子旋转水分子技术可以通过正压或负压以及振动来控制过冷度和成核温度。目前食品工业中的鼓风，接触和浸没冷冻等冷冻方法无法实现控制成核温度和抑制食物基质中冰晶的功能。这些当前的冷冻方法特别着重于提高食品中的传热速率。快速冷冻技术可能取决于食物的大小和形状。然而，可以通过替代冷冻技术来克服冰晶体的尺寸并抑制成核，以克服食品工业中现有冷冻技术的缺点。常规的冷冻技术可以被新兴的冷冻技术，超声波辐射，高压，电场，磁场，