ABSTRACT
Refrigeration of food products, that is, cold storage and freezing, are the most popular methods used in preservation of seasonal foods and for cutting food loss. This chapter presents improvement of refrigeration processes by development of innovative methods with the application of highvoltage electrostatic field (HVEF). For better understanding of the importance of the innovations, first described are the basics of water properties and conventional methods of freezing. These are followed by the theoretical and experimental studies on electrofreezing, freezing under combined electrostatic and magnetic fields, electrothawing, and finally storage under HVEF conditions.
