1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27497
DC FieldValueLanguage
dc.contributor.authorJha, Piyush Kumar-
dc.contributor.authorXanthakis, Epameinondas-
dc.contributor.authorJury, Vanessa-
dc.contributor.authorHavet, Michel-
dc.contributor.authorLeBail, Alain-
dc.date.accessioned2023-01-30T10:11:09Z-
dc.date.available2023-01-30T10:11:09Z-
dc.date.issued2018-10-
dc.identifier.citationCurrent Opinion in Food Science, 2018, vol. 23, pp. 85-89en_US
dc.identifier.issn22148000-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/27497-
dc.description.abstractFood 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofCurrent Opinion in Food Scienceen_US
dc.rights© Elsevieren_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFreezingen_US
dc.subjectIce crystal sizeen_US
dc.subjectElectro-freezingen_US
dc.titleAdvances of electro-freezing in food processingen_US
dc.typeArticleen_US
dc.collaborationOniris Nantesen_US
dc.collaborationResearch Institutes of Swedenen_US
dc.subject.categoryOther Engineering and Technologiesen_US
dc.journalsSubscriptionen_US
dc.countryFranceen_US
dc.countrySwedenen_US
dc.subject.fieldEngineering and Technologyen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/j.cofs.2018.06.007en_US
dc.identifier.scopus2-s2.0-85049777103-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85049777103-
dc.relation.volume23en_US
cut.common.academicyear2018-2019en_US
item.openairetypearticle-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.languageiso639-1en-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-1570-3254-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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