FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods

TY - GEN

T1 - FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods

AU - Xanthakis, Epameinondas

AU - Le-Bail, Alain

AU - Shrestha, Marie

AU - Ahrne, Lilia

AU - Bernard, Jean Paul

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

U2 - 10.18462/iir.icr.2015.0816

DO - 10.18462/iir.icr.2015.0816

M3 - Article in proceedings

AN - SCOPUS:85016795141

SP - 2580

EP - 2586

BT - 24th IIR International Congress of Refrigeration, ICR 2015

PB - International Institute of Refrigeration

T2 - 24th IIR International Congress of Refrigeration, ICR 2015

Y2 - 16 August 2015 through 22 August 2015

ER -