Liquid nitrogen quick-freezing technology enables food to pass quickly through the ice crystal area

and results in total or partial vitrification

which improves the quality of food and has been widely used in the food cold chain. In this study

the basic principles and classic heat transfer model of the liquid nitrogen quick-freezing technology are briefly introduced

and the characteristics of quick-freezing methods such as liquid nitrogen immersion freezing

cold-air circulation freezing

and spray freezing are compared. A thorough quality evaluation of quick-freezing food and research progress on applications of the quick-freezing technology are conducted. Finally

future research directions for the liquid nitrogen quick-freezing technology are considered.