1. Ktisis Cyprus University of Technology

FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods

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Project title
FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods
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Description

Abstract
FREEZEWAVE project 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 (Xanthakis et al, 2014); results showed that a 62% decrease of the average ice crystal size was acquired when samples of pork meat were frozen under microwave irradiation compared to the control. Freezing offers a quasi-infinite shelf life of food regarding the microbial risk and it is environmental friendly in that it reduces food wastes and offers convenience to the consumer (cook just what you need). Limitations in shelf life rather come from the deterioration of the quality of food which is due to: i) mechanical damage caused by ice crystals formation and ii) exposition of the matrix to concentrated solution caused by cryoconcentration.



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. This project aims at demonstrating that low energy microwave combined to a slow freezing rate is able to refine ice crystal size in frozen foods. 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 is expected to concern the freezing equipment sector and the frozen food market. The participation of a French SME partner of the project (SAIREM – specialized in micro waves) will help to design and upscale the equipment for industry applications. 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.
 
Keyword(s)
Freezing
Low energy
Freezing process
High quality foods
Oscillating electrical disturbances

Publications
(All)

Results 1-7 of 7 (Search time: 0.002 seconds).

Issue DateTitleAuthor(s)
1Dec-2014Development of an innovative microwave assisted food freezing processXanthakis, Epameinondas ; LeBail, Alain ; Ramaswamy, Hosahalli Swamy 
2Oct-2013Effect of static electric field on ice crystal size reduction during freezing of pork meatXanthakis, Epameinondas ; Havet, Michel ; Chevallier, Sylvie ; Abadie, J. ; LeBail, Alain 
32014Freezing Combined with Electrical and Magnetic DisturbancesXanthakis, Epameinondas ; LeBail, Alain ; Havet, Michel 
4Nov-2018Microwave assisted freezing of meat and fish matricesEliasson, Lovisa ; Huen, Julien ; Matullat, Imke ; Jha, Piyush Kumar ; LeBail, Alain ; Xanthakis, Epameinondas 
515-Nov-2017Microwave Assisted Freezing of VegetablesXanthakis, Epameinondas ; Jha, Piyush Kumar ; Da Silva, Ana N. ; Eliasson, Lovisa ; Isaksson, Sven ; LeBail, Alain ; Ahrne, Lilia 
6Oct-2017An overview on magnetic field and electric field interactions with ice crystallisation; application in the case of frozen foodJha, Piyush Kumar ; Xanthakis, Epameinondas ; Jury, Vanessa ; LeBail, Alain 
7Feb-2017Review on the control of ice nucleation by ultrasound waves, electric and magnetic fieldsDalvi-Isfahan, Mohsen ; Hamdami, Nasser ; Xanthakis, Epameinondas ; LeBail, Alain