FREEZEWAVE – Investigation of dielectric properties of food matrices for modelling of microwave assisted freezing
Date Issued
November 2015
Abstract
FREEZEWAVE project proposes a highly innovative technique which showed that a small amount of
emitted microwave energy combined to a slow freezing rate is able to refine ice crystal size in frozen
meat (Xanthakis et al., 2014). FREEZEWAVE project aims at expanding & optimizing the concept to
several foods and also at designing industrial equipment. Herein, the structure and the directions of the
project as well as the initial results of this study and the preliminary results of the previous study will be
illustrated. More specifically, the results regarding the dielectric properties investigation for meat, fish,
emulsions and vegetables will be presented. The acquired data will be used for the modelling and
numerical simulations of the underlying heat transfer phenomena during the microwave assisted freezing
of the aforementioned food matrices.
emitted microwave energy combined to a slow freezing rate is able to refine ice crystal size in frozen
meat (Xanthakis et al., 2014). FREEZEWAVE project aims at expanding & optimizing the concept to
several foods and also at designing industrial equipment. Herein, the structure and the directions of the
project as well as the initial results of this study and the preliminary results of the previous study will be
illustrated. More specifically, the results regarding the dielectric properties investigation for meat, fish,
emulsions and vegetables will be presented. The acquired data will be used for the modelling and
numerical simulations of the underlying heat transfer phenomena during the microwave assisted freezing
of the aforementioned food matrices.
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