Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27497
Title: Advances of electro-freezing in food processing
Authors: Jha, Piyush Kumar 
Xanthakis, Epameinondas 
Jury, Vanessa 
Havet, Michel 
LeBail, Alain 
Major Field of Science: Engineering and Technology
Field Category: Other Engineering and Technologies
Keywords: Freezing;Ice crystal size;Electro-freezing
Issue Date: Oct-2018
Source: Current Opinion in Food Science, 2018, vol. 23, pp. 85-89
Volume: 23
Journal: Current Opinion in Food Science 
Abstract: Food freezing is a complex process, involving heat transfer and a series of physical and chemical changes which may profoundly affect the product quality. Several novel freezing methods have been developed in recent times taking into account the energy saving and/or quality preservation to a greater extent upon thawing. Electro-freezing technique, especially electric field assisted freezing is gaining momentum among them; it offers less energy intensive freezing conditions (higher set point ambient temperature, lower air velocity), and allows better quality retention. In the present short review article, a focused overview of the main findings and the latest studies regarding the applications of electro-freezing in food is given.
URI: https://hdl.handle.net/20.500.14279/27497
ISSN: 22148000
DOI: 10.1016/j.cofs.2018.06.007
Rights: © Elsevier
Type: Article
Affiliation : Oniris Nantes 
Research Institutes of Sweden 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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