Currently

given the rapid development in food industries

food quick-freezing provides high food quality and receives extensive attention. In the review

the principle of food freezing was introduced

and food quality differences between the quick-freezing process and slow-freezing process were compared. Additionally

traditional and new methods of food quick-freezing including pressure assisted freezing

electric assisted freezing

and magnetic assisted freezing were classified to examine the status and development tendency. Furthermore

the emerging methods exhibit immense application prospects from the food quality and energy consumption perspectives. The simplified methods were summarized in the simulation process to optimize the freezing process and guide experimental studies.