Review on frosting, defrosting and frost management techniques in industrial food freezers

This paper reviews the results of frosting, defrosting and frost management research that have been reported over past fifty years. The literature can be split into three categories: formation properties, effect techniques, those for different geometries under conditions. aim is to provide an overview studies made recent years targeted management, so researchers, manufacturers, designers any concerned party quickly obtain essential sufficient information about frosting phenomenon, allowing them develop complete ongoing studies. Emphasis placed on analyzing available experimental, theoretical numerical in industrial food freezing specificities, constraints challenges are discussed each section. Under conditions, several sources humidity involved a third mechanism air, may occur, resulting less dense more insulating frost. Numerical modeling has shown promising frosting/defrosting but other major parameters still need modeled order represent real behavior systems. Evaporator-fan coupling must taken account as well dynamic system approach. Many retardation strategies not same effectiveness these conditions compared others. Several preventive, technical solutions yet found. In this review, gaps existing identified, recommendations provided.