| 1. |
- Barba, Francisco, et al.
(författare)
-
Chapter 2. Innovative technologies
- 2017
-
Ingår i: <em>Innovative Technologies for Food Preservation: Inactivation of spoilage and pathogenic microorganisms</em>. - : Elsevier. - 9780128110324 ; , s. 25-
-
Bokkapitel (övrigt vetenskapligt/konstnärligt)
|
|
| 2. |
- Dalvi-Isfahan, Mohsen, et al.
(författare)
-
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
- 2017
-
Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774 .- 1873-5770. ; 195, s. 222-234
-
Tidskriftsartikel (refereegranskat)abstract
- Freezing is the most popular and widely used food preservation method of the modern times. The freezing process of food matrices is related to their high water content and its metamorphoses into ice on cooling. The final quality of the frozen product is highly depended on the ice crystal morphology because it can cause irreversible damage on the microstructure of the food matrix. Supercooling and ice nucleation temperature need to be controlled both in suppressing and inducing the solidification to improve technological processes such as freeze drying, freeze concentration, cryopreservation, ice formation and cold-energy storage both in food industry and domestic preservation. However, the mechanism of freezing is not yet well known and it is affected by several factors. Several emerging technologies have been recently proposed for ice nucleation control during freezing. This review article is focused on the alternative freezing methods such as ultrasound waves, magnetic, electric, and electromagnetic field assisted freezing. In addition, the properties, mechanism of action and possible applications of electrofreezing are extensively discussed.
|
|
| 3. |
- Isaksson, Sven, et al.
(författare)
-
Temperature-dependent dielectric properties of foods during freezing and thawing
- 2017
-
Ingår i: 16th International Conference on Microwave and High Frequency Heating, AMPERE 2017.
-
Konferensbidrag (refereegranskat)abstract
- Dielectric properties of a variety of foodstuffs were measured during freezing and thawing conditions, and are presented here as functions of temperature. Measurements were done with the Agilent 85070 high temperature dielectric probe. The differences in characteristics of the graphs resulting from cooling and thawing are discussed. A specific model accommodating the amount of frozen water in the food sample as a function of temperature is used and compared to experimental results. The mass fraction of each component is coupled to the dielectric properties of each fraction to evaluate the effective dielectric properties based on a two phases Maxwell-Wagner model considering ice as a dispersed fraction and food as a continuous fraction. The unknown dielectric properties of dry matter and an adjusting coefficient are used to optimize the fitting between experimental data and calculated data.
|
|
| 4. |
- Jha, Piyush Kumar, et al.
(författare)
-
An Overview on Magnetic Field and Electric Field interactions with Ice crystalization; Application in case of frozen food
- 2017
-
Ingår i: Crystals. - : MDPI AG. - 2073-4352. ; 7:10
-
Forskningsöversikt (refereegranskat)abstract
- Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry.
|
|
| 5. |
- Xanthakis, Epameinondas, et al.
(författare)
-
Impact of heating operations on the microbial ecology of foods
- 2017
-
Ingår i: Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology. - : John Wiley & Sons. - 9781118823071 ; , s. 117-141
-
Bokkapitel (refereegranskat)abstract
- There are several drawbacks of heat processes as their application may also lead to nutritional and quality deterioration of the food product. The chapter presents basic information regarding the heating processes and unit operations and covers the impact of these operations on food-borne microorganisms. It describes the main cooking methods, such as grilling, broiling, and roasting. Quantitative methodologies are the main tools to describe the impact of a process as well as the storage conditions post-processing on the food stability. In order to assess the efficacy of a specific processing technology, the estimation of the time to achieve a certain number of log reductions can be applied. The most common process in the food industry is the thermal process. The chapter reviews a number of different thermal processes and outlines critical issues in relation to their efficacy and to their impact on the microbial inactivation
|
|
