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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