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- 2019
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Tidskriftsartikel (refereegranskat)
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| 2. |
- Jha, Piyush K., et al.
(författare)
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Freezewave H2020 project-microwaveassisted freezing of potato
- 2018
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Ingår i: Refrigeration Science and Technology. - 9782362150241 ; , s. 190-195
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Konferensbidrag (refereegranskat)abstract
- In the recent times, several novel freezing techniques have been attracting remarkable attention not only within the scientific community but also in the food industry due to their ability to enhance the formation of small size ice crystals and to prevent food products from freeze-damage. One of these is freezing assisted by electromagnetic waves. This short study was intended to investigate the impact freezing under low power microwaves (MWs) (2450 MHz) had on the freezing time and the microstructure of the potatoes. The time taken by the conventional freezing process to reach - 10°C from 6°C was 13.95 min, while the same temperature change was achieved within 37.53, 19.87 and 20.18 min for short pulse high power (SPHP), long pulse low power (LPLP) and constant microwave (MW) freezing conditions, respectively. Although that the application of MWs during freezing process, as it was expected, resulted in longer freezing time compared to conventional freezing condition, the image analysis (X-ray micro-computed tomography) results revealed that the application of MWs during freezing process produced better microstructure than the conventional method.
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| 3. |
- Le-Bail, Alain, et al.
(författare)
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Review on the impact of electrical and magnetic disturbances during freezing
- 2018
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Ingår i: Refrigeration Science and Technology. - 9782362150241 ; , s. 225-232
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Konferensbidrag (refereegranskat)abstract
- Phase change in biological tissues may be affected by electrical and magnetic disturbances. This presentation proposes a review based on existing literature as well as some very recent results on freezing under static electric field (SEF), magnetic field (MF) and electromagnetic radiations. Freezing under static electric field of water, aqueous solution and pork meat has been investigated by the authors, showing the ability of this process to refine ice crystals in frozen matrices. SEF permits to lower the supercooling and to trigger the phase change of water to ice. Radiofrequencies and microwaves havebeen used recently by researchers to promote refined ice crystallization in food systems. Even though the energy optimization of the process is still in debate, the benefit in terms of size of ice crystals has been evidenced. © 2018 International Institute of Refrigeration. All rights reserved.
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| 4. |
- Xanthakis, Epameinondas, et al.
(författare)
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Evaluation of microwave assisted freezing (MAF) impact on meat and fish matrices
- 2018
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Ingår i: Refrigeration Science and Technology. - 9782362150241 ; , s. 176-181
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Konferensbidrag (refereegranskat)abstract
- Several preservation methods have been investigated, developed and exploited over the last years but freezing still remains one of the most popular among them which offers fresh-like characteristics on the food matrix after long period of storage. The freezing process of food matrices is affected by their dominant constituent which is water. The final quality of the frozen product depends on the phase transition or the crystallization process of changing water into ice. The size of the ice crystals is critical for the final quality of the frozen food. In the present study a novel more advanced experimental setup was designed and developed for the application of microwave radiation during freezing. The influence of microwave assisted freezing (MAF) on meat and fish matrices under different conditions was investigated and promising results regarding the microstructure of the frozen samples were acquired.
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