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https://hdl.handle.net/20.500.14279/27499
Πεδίο DC | Τιμή | Γλώσσα |
---|---|---|
dc.contributor.author | Dalvi-Isfahan, Mohsen | - |
dc.contributor.author | Hamdami, Nasser | - |
dc.contributor.author | Xanthakis, Epameinondas | - |
dc.contributor.author | LeBail, Alain | - |
dc.date.accessioned | 2023-01-30T11:15:00Z | - |
dc.date.available | 2023-01-30T11:15:00Z | - |
dc.date.issued | 2017-02 | - |
dc.identifier.citation | Journal of Food Engineering, 2017, vol. 195, pp. 222-234 | en_US |
dc.identifier.issn | 18735770 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.14279/27499 | - |
dc.description.abstract | Freezing is the most popular and widely used food preservation method of the modern times. The freezing process of food matrices is related to their high water content and its metamorphoses into ice on cooling. The final quality of the frozen product is highly depended on the ice crystal morphology because it can cause irreversible damage on the microstructure of the food matrix. Supercooling and ice nucleation temperature need to be controlled both in suppressing and inducing the solidification to improve technological processes such as freeze drying, freeze concentration, cryopreservation, ice formation and cold-energy storage both in food industry and domestic preservation. However, the mechanism of freezing is not yet well known and it is affected by several factors. Several emerging technologies have been recently proposed for ice nucleation control during freezing. This review article is focused on the alternative freezing methods such as ultrasound waves, magnetic, electric, and electromagnetic field assisted freezing. In addition, the properties, mechanism of action and possible applications of electrofreezing are extensively discussed. | en_US |
dc.format | en_US | |
dc.language.iso | en | en_US |
dc.relation | FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods | en_US |
dc.relation | COLDμWAVE – Energy innovative food process for the production of high quality frozen food | en_US |
dc.relation.ispartof | Journal of Food Engineering | en_US |
dc.rights | © Elsevier | en_US |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Electric fields | en_US |
dc.subject | Magnetic fields | en_US |
dc.subject | Electromagnetic | en_US |
dc.subject | Ultrasound | en_US |
dc.subject | Food | en_US |
dc.subject | Freezing | en_US |
dc.title | Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields | en_US |
dc.type | Article | en_US |
dc.collaboration | Isfahan University of Technology | en_US |
dc.collaboration | Research Institutes of Sweden | en_US |
dc.collaboration | Oniris Nantes | en_US |
dc.subject.category | Other Engineering and Technologies | en_US |
dc.journals | Subscription | en_US |
dc.country | Iran | en_US |
dc.country | Sweden | en_US |
dc.country | France | en_US |
dc.subject.field | Engineering and Technology | en_US |
dc.publication | Peer Reviewed | en_US |
dc.identifier.doi | 10.1016/j.jfoodeng.2016.10.001 | en_US |
dc.identifier.scopus | 2-s2.0-84991585546 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84991585546 | - |
dc.relation.volume | 195 | en_US |
cut.common.academicyear | 2016-2017 | en_US |
dc.identifier.spage | 222 | en_US |
dc.identifier.epage | 234 | en_US |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
item.openairetype | article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
crisitem.author.dept | Department of Agricultural Sciences, Biotechnology and Food Science | - |
crisitem.author.faculty | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.author.orcid | 0000-0003-1570-3254 | - |
crisitem.author.parentorg | Faculty of Geotechnical Sciences and Environmental Management | - |
crisitem.project.funder | European Union | - |
crisitem.journal.journalissn | 0260-8774 | - |
crisitem.journal.publisher | Elsevier | - |
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