Phase change under static electrical field; in the case of lipids

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Le-Bail, AlainLUNAM Université Nantes Angers Le Mans, France; CNRS, France (författare)

Phase change under static electrical field; in the case of lipids

Artikel/kapitelEngelska2016

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2016
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LIBRIS-ID:oai:DiVA.org:ri-27688
https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-27688URI
https://doi.org/10.18462/iir.iccc.2016.0019DOI

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Språk:engelska
Sammanfattning på:engelska

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Ämneskategori:ref swepub-contenttype
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References: Chevalier, D., Le Bail, A., Ghoul, M., Freezing and ice crystals formed in a cylindrical food model: Part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing (2000) Journal of Food Engineering, 46 (4), pp. 287-293; Li, B., Sun, D.-W., Effect of power ultrasound on freezing rate during immersion freezing of potatoes (2002) Journal of Food Engineering, 55 (3), pp. 277-282; Lopez, C., Lesieur, P., Bourgaux, C., Keller, G., Ollivon, M., Thermal and structural behavior of milk fat (2001) Journal of Colloid and Interface Science, 240 (1), pp. 150-161; Lesieur, P., Bourgaux, C., Ollivon, M., Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate (2005) Journal of Dairy Science, 88 (2), pp. 511-526; Marangoni, A.G., (2010) Fat Crystal Networks (Google eBook), p. 872; Orlowska, M., Havet, M., Le-Bail, A., Controlled ice nucleation under high voltage DC electrostatic field conditions (2009) Food Research International, 42 (7), pp. 879-884; Rønholt, S., Kirkensgaard, J.J.K., Mortensen, K., Knudsen, J.C., Effect of cream cooling rate and water content on butter microstructure during four weeks of storage (2014) Food Hydrocolloids, 34, pp. 169-176; Ronholt, S., Kirkensgaard, J.J.K., Pedersen, T.B., Mortensen, K., Knudsen, J.C., Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment (2012) Food Chemistry, 135 (3), pp. 1730-1739; Xanthakis, E., Havet, M., Chevallier, S., Abadie, J., Le-Bail, A., Effect of static electric field on ice crystal size reduction during freezing of pork meat (2013) Innovative Food Science & Emerging Technologies, 20, pp. 115-120; Xanthakis, E., Le-Bail, A., Ramaswamy, H., Development of an innovative microwave assisted food freezing process (2014) Innovative Food Science & Emerging Technologies, 26, pp. 176-181; Yan, Y.Y., Neve, R.S., Collins, M.W., The effect of an electric field on heat and mass transfer for dielectric crystallization (1997) Chemical Engineering Research and Design, 75 (7), pp. 668-671
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.

Ämnesord och genrebeteckningar

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)

Biuppslag (personer, institutioner, konferenser, titlar ...)

Jha, PiyushLUNAM Université Nantes Angers Le Mans, France; CNRS, France; IICPT Indian Institute of Crop Processing Technology, India (författare)
Xanthakis, EpameinondasRISE,SP Food and Bioscience(Swepub:ri)epameinondas.xanthakis@ri.se (författare)
Havet, MichelLUNAM Université Nantes Angers Le Mans, France; CNRS, France (författare)
Jury, VanessaLUNAM Université Nantes Angers Le Mans, France; CNRS, France (författare)
LUNAM Université Nantes Angers Le Mans, France; CNRS, FranceLUNAM Université Nantes Angers Le Mans, France; CNRS, France; IICPT Indian Institute of Crop Processing Technology, India (creator_code:org_t)

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Ingår i:Refrigeration Science and Technology, s. 138-1439782362150142

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Av författaren/redakt...: Le-Bail, Alain; Jha, Piyush; Xanthakis, Epame ...; Havet, Michel; Jury, Vanessa

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