Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/27532
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Gustinelli, Graziele | - |
dc.contributor.author | Andreu-Cabedo, Patricia | - |
dc.contributor.author | Lopez-Quiroga, Estefania | - |
dc.contributor.author | Xanthakis, Epameinondas | - |
dc.date.accessioned | 2023-02-07T11:39:02Z | - |
dc.date.available | 2023-02-07T11:39:02Z | - |
dc.date.issued | 2020-08-28 | - |
dc.identifier.citation | 6th IIR International Conference on Sustainability and the Cold Chain, 2020, 26-28 August, Nantes, France | en_US |
dc.identifier.uri | https://hdl.handle.net/20.500.14279/27532 | - |
dc.description.abstract | Final quality of frozen foods is determined by the shape and size of the formed ice crystals, as they might cause irreversible damage to the cellular structure –crystals larger than cells will break them appart, impairing quality. Recent studies using microwave assisted freezing (MAF) – a novel alternative freezing technology – have shown that microwave radiation can influence the ice crystal formation leading to crystal size reduction. Two concepts have been proposed regarding the mechanism of action such as ”NITOM” concept (Nucleation Induced by Temperature Oscillation caused by MWs) and the ”NIMIW” (Nucleation Induced by constant or pulsed MIcroWaves power). The present study aimed to enlighten the influence of different microwave assisted freezing parameters on the ice crystal growth. A Response Surface Method (RSM) has been used to evaluate the effect of three process parameters (i.e. MW pulse width, power and cooling rate) on final crystal size, correlating processing conditions to final crystal sizes and setting the basis for further analysis. | en_US |
dc.format | en_US | |
dc.language.iso | en | en_US |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | en_US |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Freezing | en_US |
dc.subject | Electromagnetism | en_US |
dc.subject | Expérimentation | en_US |
dc.subject | Food | en_US |
dc.subject | Crystal | en_US |
dc.subject | Crystallization | en_US |
dc.subject | Wave | en_US |
dc.title | Influence of microwave assisted freezing parameters on ice crystal growth | en_US |
dc.type | Conference Papers | en_US |
dc.collaboration | Research Institutes of Sweden | en_US |
dc.collaboration | University of Birmingham | en_US |
dc.subject.category | Other Engineering and Technologies | en_US |
dc.country | Sweden | en_US |
dc.country | United Kingdom | en_US |
dc.subject.field | Engineering and Technology | en_US |
dc.publication | Peer Reviewed | en_US |
dc.relation.conference | IIR International Conference on Sustainability and the Cold Chain | en_US |
dc.identifier.doi | 10.18462/iir.iccc.2020.298519 | en_US |
cut.common.academicyear | 2019-2020 | en_US |
item.languageiso639-1 | en | - |
item.openairecristype | http://purl.org/coar/resource_type/c_c94f | - |
item.fulltext | With Fulltext | - |
item.grantfulltext | open | - |
item.openairetype | conferenceObject | - |
item.cerifentitytype | Publications | - |
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 | - |
Appears in Collections: | Δημοσιεύσεις σε συνέδρια /Conference papers or poster or presentation |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
ICCC2020_Manuscript_MAF_revised.pdf | Fulltext | 569.48 kB | Adobe PDF | View/Open |
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