| 1. |
- Dalvi-Isfahan, Mohsen, et al.
(författare)
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The principles of high voltage electric field and its application in food processing : A review
- 2016
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Ingår i: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 89, s. 48-62
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Tidskriftsartikel (refereegranskat)abstract
- Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively.
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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. |
- Slettengren, Katarina, et al.
(författare)
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Flow Properties of Spices Measured with Powder Flow Tester and Ring Shear Tester-XS
- 2016
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Ingår i: International journal of food properties. - : Taylor & Francis. - 1094-2912 .- 1532-2386. ; 19:7, s. 1475-1482
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Tidskriftsartikel (refereegranskat)abstract
- Due to the importance of powder flow properties and the variety of available measuring methods, several studies were published regarding the comparison of different flow properties testers. Within this work, a ring shear tester from Dr. Dietmar Schulze and a powder flow tester from Brookfield Engineering Laboratories Inc. were compared for cumin (Cuminum cyminum L.), oregano (Origanum vulgare), and onion (Allium cepa) powder and granules. The spices showed similar flow behavior from both methods. Flow function plots and effective angle of internal friction measurements indicated contiguous trends and showed that the methods were comparable.
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