Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27587
Title: FREEZEWAVE – Innovative and low energy microwave assisted freezing process for high quality foods
Authors: Xanthakis, Epameinondas 
LeBail, Alain 
Shrestha, Marie 
Ahrne, Lilia 
Bernard, Jean-Paul 
Major Field of Science: Engineering and Technology
Field Category: Other Engineering and Technologies
Keywords: Microwave energy;Ice crystal size;Frozen meat
Issue Date: 18-Aug-2015
Source: 24th IIR International Congress of Refrigeration, 2015, 16 – 22 August, Yokohama, Japan
Conference: IIR International Congresses of Refrigeration 
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. 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 application of microwaves during cooling the samples caused oscillated decrease of temperature and had a significant impact on the crystallization process as the degree of supercooling was decreased circa 92% under the tested conditions. The meat microstructure evaluation showed a 62% decrease in the average ice crystal size when samples were frozen under a microwave field as compared to the conventional freezing process.
URI: https://hdl.handle.net/20.500.14279/27587
Rights: Attribution-NonCommercial-NoDerivatives 4.0 International
Type: Conference Papers
Affiliation : SP Technical Research Institute of Sweden 
LUNAM University 
CNRS 
Oniris Nantes 
Technologie-Transfer-Zentrum Bremerhaven 
SAIREM 
Publication Type: Peer Reviewed
Appears in Collections:Δημοσιεύσεις σε συνέδρια /Conference papers or poster or presentation

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