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Phase change under ...
Phase change under static electrical field; in the case of lipids
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- Le-Bail, Alain (author)
- LUNAM Université Nantes Angers Le Mans, France; CNRS, France
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- Jha, Piyush (author)
- LUNAM Université Nantes Angers Le Mans, France; CNRS, France; IICPT Indian Institute of Crop Processing Technology, India
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- Xanthakis, Epameinondas (author)
- RISE,SP Food and Bioscience
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- Havet, Michel (author)
- LUNAM Université Nantes Angers Le Mans, France; CNRS, France
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- Jury, Vanessa (author)
- LUNAM Université Nantes Angers Le Mans, France; CNRS, France
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(creator_code:org_t)
- 2016
- 2016
- English.
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In: Refrigeration Science and Technology. - 9782362150142 ; , s. 138-143
- Related links:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Subject headings
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- 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.
Keyword
- Chains
- Electric fields
- IIR filters
- Solutions
- Supercooling
- Sustainable development
- Biological tissues
- Crystalline structure
- Electrical field
- Ice crystallization
- Magnetic disturbance
- Phase change temperature
- Radio frequencies
- Static electric fields
- Thermal processing (foods)
Publication and Content Type
- ref (subject category)
- kon (subject category)
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