| 1. |
- Jha, Piyush Kumar, et al.
(författare)
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Advances of electro-freezing in food processing
- 2018
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Ingår i: Current Opinion in Food Science. - : Elsevier BV. - 2214-7993 .- 2214-8000. ; 23, s. 85-89
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Tidskriftsartikel (refereegranskat)abstract
- Food freezing is a complex process, involving heat transfer and a series of physical and chemical changes which may profoundly affect the product quality. Several novel freezing methods have been developed in recent times taking into account the energy saving and/or quality preservation to a greater extent upon thawing. Electro-freezing technique, especially electric field assisted freezing is gaining momentum among them; it offers less energy intensive freezing conditions (higher set point ambient temperature, lower air velocity), and allows better quality retention. In the present short review article, a focused overview of the main findings and the latest studies regarding the applications of electro-freezing in food is given.
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| 2. |
- Le-Bail, Alain, et al.
(författare)
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Phase change under static electrical field; in the case of lipids
- 2016
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Ingår i: Refrigeration Science and Technology. - 9782362150142 ; , s. 138-143
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Konferensbidrag (refereegranskat)abstract
- Phase change in biological tissues may be affected by electrical and magnetic disturbances. 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 affects the supercooling, which is usually reduced with SEF. SEF also triggers the nucleation. The use of radiofrequencies and microwaves has also been used recently by researchers to promote refined ice crystallization in food systems. A focus is proposed on recent experiments done on solidification of a vegetable fat mix (Vegetaline ® - France) under static electric field (SEF). Results showed that SEF affects the supercooling and the phase change temperature of the fat mix indicating a possible impact on the crystalline structure of the solidified fat.
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| 3. |
- Le-Bail, Alain, et al.
(författare)
-
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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