Review on the impact of electrical and magnetic disturbances during freezing

• 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.

Nyckelord

Food quality

Freezing

Ice crystal size

Image analysis

Chains

Electric fields

IIR filters

Magnetism

Solutions

Sustainable development

Thermal processing (foods)

Biological tissues

Energy optimization

Ice crystallization

Magnetic disturbance

Radio frequencies

Static electric fields

Ice

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