FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
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FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods. / Xanthakis, Epameinondas; Le-Bail, Alain; Shrestha, Marie; Ahrne, Lilia; Bernard, Jean Paul.
24th IIR International Congress of Refrigeration, ICR 2015. International Institute of Refrigeration, 2015. s. 2580-2586.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
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TY - GEN
T1 - FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods
AU - Xanthakis, Epameinondas
AU - Le-Bail, Alain
AU - Shrestha, Marie
AU - Ahrne, Lilia
AU - Bernard, Jean Paul
PY - 2015
Y1 - 2015
N2 - FREEZEWAVE project proposes a highly innovative technique which showed that a small amount of emitted microwave energy combined to a slow freezing rate is able to refine ice crystal size in frozen meat. FREEZEWAVE project aims at expanding & optimizing the concept to several foods and also at designing industrial equipment. Herein, the structure and the directions of the project as well as the initial results of this study and the preliminary results of the previous study will be illustrated. More specifically, the application of microwaves during cooling the samples caused oscillated decrease of temperature and had a significant impact on the crystallization process as the degree of supercooling was decreased circa 92% under the tested conditions. The meat microstructure evaluation showed a 62% decrease in the average ice crystal size when samples were frozen under a microwave field as compared to the conventional freezing process.
AB - FREEZEWAVE project proposes a highly innovative technique which showed that a small amount of emitted microwave energy combined to a slow freezing rate is able to refine ice crystal size in frozen meat. FREEZEWAVE project aims at expanding & optimizing the concept to several foods and also at designing industrial equipment. Herein, the structure and the directions of the project as well as the initial results of this study and the preliminary results of the previous study will be illustrated. More specifically, the application of microwaves during cooling the samples caused oscillated decrease of temperature and had a significant impact on the crystallization process as the degree of supercooling was decreased circa 92% under the tested conditions. The meat microstructure evaluation showed a 62% decrease in the average ice crystal size when samples were frozen under a microwave field as compared to the conventional freezing process.
U2 - 10.18462/iir.icr.2015.0816
DO - 10.18462/iir.icr.2015.0816
M3 - Article in proceedings
AN - SCOPUS:85016795141
SP - 2580
EP - 2586
BT - 24th IIR International Congress of Refrigeration, ICR 2015
PB - International Institute of Refrigeration
T2 - 24th IIR International Congress of Refrigeration, ICR 2015
Y2 - 16 August 2015 through 22 August 2015
ER -
ID: 202131267