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A Review of Heat and Mass Transfer Models in Food Freezing: Fundamentals, Influencing Factors, Model Construction, and Application.

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Title: A Review of Heat and Mass Transfer Models in Food Freezing: Fundamentals, Influencing Factors, Model Construction, and Application.
Authors: Tian J; School of Physics and Electronics and Electrical Engineering, Ningxia University, Yinchuan, Ningxia, China., Yang Z; School of Physics and Electronics and Electrical Engineering, Ningxia University, Yinchuan, Ningxia, China., Zhang Y; School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China., Ma Z; School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China., Pu A; School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China., He J; School of Physics and Electronics and Electrical Engineering, Ningxia University, Yinchuan, Ningxia, China., Liu G; School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China.
Source: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2026 May; Vol. 25 (3), pp. e70487.
Publication Type: Journal Article; Review
Journal Info: Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: A Review of Heat and Mass Transfer Models in Food Freezing: Fundamentals, Influencing Factors, Model Construction, and Application.
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  Data: <searchLink fieldCode="AU" term="%22Tian+J%22">Tian J</searchLink>; School of Physics and Electronics and Electrical Engineering, Ningxia University, Yinchuan, Ningxia, China.<br /><searchLink fieldCode="AU" term="%22Yang+Z%22">Yang Z</searchLink>; School of Physics and Electronics and Electrical Engineering, Ningxia University, Yinchuan, Ningxia, China.<br /><searchLink fieldCode="AU" term="%22Zhang+Y%22">Zhang Y</searchLink>; School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China.<br /><searchLink fieldCode="AU" term="%22Ma+Z%22">Ma Z</searchLink>; School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China.<br /><searchLink fieldCode="AU" term="%22Pu+A%22">Pu A</searchLink>; School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China.<br /><searchLink fieldCode="AU" term="%22He+J%22">He J</searchLink>; School of Physics and Electronics and Electrical Engineering, Ningxia University, Yinchuan, Ningxia, China.<br /><searchLink fieldCode="AU" term="%22Liu+G%22">Liu G</searchLink>; School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Institute+of+Food+Technologists%22">Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>101305205 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1541-4337 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2215414337%22">15414337 </searchLink><i>NLM ISO Abbreviation: </i>Compr Rev Food Sci Food Saf <i>Subsets: </i>MEDLINE
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        Value: 10.1111/1541-4337.70487
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        Text: English
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        StartPage: e70487
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              M: 05
              Text: 2026 May
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              Y: 2026
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              Value: 25
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