| 1. |
- Barba, Francisco, et al.
(författare)
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Innovative technologies for food preservation : Chapter 2
- 2018
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Ingår i: Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms. - 9780128110324 - 9780128110317 ; , s. 25-51
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Bokkapitel (refereegranskat)abstract
- Several techniques have been developed during the 20th century in order to preserve foods. These innovative technologies vary considerably and embrace physical technologies (e.g., high hydrostatic pressure and high-pressure homogenization), electromagnetic technologies (e.g., pulsed electric fields, ohmic heating, microwaves, radio-frequency, and UV-light), acoustic technologies (e.g., ultrasound and shockwaves), and others such as membrane filtration and dense phase CO2. In this chapter, the theoretical background and definition of the technologies are explained together with a description of the equipment, main technological/processing parameters, and some advantages and limitations from a technological point of view.
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| 2. |
- 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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| 3. |
- 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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| 4. |
- Le-Bail, A., et al.
(författare)
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Freezewave; A new European project on freezing under microwaves irradiation
- 2018
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Ingår i: Refrigeration Science and Technology. - 9782362150241 ; , s. 182-189
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Konferensbidrag (refereegranskat)abstract
- FREEZEWAVE project is an ERANET SUSFOOD project (May 2015 - Dec. 2018). It concerns the freezing of foods using a highly innovative technique combining freezing at slow rate with part time emission of microwaves (2450 MHz); this innovative concept has been investigated recently by ONIRIS and results showed that a 62% decrease of the average ice crystal size was acquired when samples were frozen under microwave irradiation compared to the control (Xanthakis et al., 2014, IFSET - study on pork meat). To improve the quality of frozen foods, fast freezing is usually recommended, resulting in a reduction of the ice crystals. However, a fast freezing increases the energy demand: low ambient temperature & high air velocity to enhance the rate of heat transfer are needed to achieve a fast freezing. FREEZEWAVE project aims at expanding & optimizing the concept to several foods (sauce, meat, vegetable & ready to eat meals) and also at designing industrial equipment. The novel concept concerns the freezing equipment sector thanks to a French SME partner (SAIREM) and the global frozen food sector. FREEZEWAVE will provide scientific knowledge and new scientific insights in food freezing. Project's outcomes may also be of interest for non-food applications such as biotechnology.
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| 5. |
- 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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| 6. |
- Xanthakis, Epameinondas, et al.
(författare)
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Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
- 2018
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Ingår i: Innovative Food Science & Emerging Technologies. - : Elsevier BV. - 1466-8564 .- 1878-5522. ; 48, s. 248-257
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Tidskriftsartikel (refereegranskat)abstract
- The effect of microwave assisted and conventional water blanching of mango (Mangifera indica) under two different blanching scenarios, High Temperature Short Time (HTST) and Low Temperature Long Time (LTLT) on ascorbic acid oxidase (AAO) inactivation and on vitamin C (L-ascorbic acid & dehydroascorbic acid) retention were comparatively studied. The impact of alternative blanching processes and subsequent frozen storage on enzymatic inactivation and vitamin C was kinetically modelled. Both water and microwave HTST as well as LTLT microwave treatments of mango pieces showed high degree of AAO inactivation. An approximately 30% residual AAO activity was observed and was described through a first order fractional conversion model. Microwave assisted blanching led to higher retention of total vitamin C in both LTLT and HTST treatments. In LTLT water blanching, vitamin C loss was mainly caused by mass transfer phenomena rather than temperature degradation, while after HTST treatments the decrease of total vitamin C content seemed to be mainly related to thermal degradation than due to the leakage of the nutrients in the blanching medium. Further inactivation of the thermostable fraction of AAO and degradation of total vitamin C were observed after frozen storage for 130 days at −18.63 ± 0.48 °C.
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| 7. |
- 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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