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

Epameinondas Xanthakis; Alain Le-Bail; Marie Shrestha; Lilia Ahrne; Jean Paul Bernard

doi:10.18462/iir.icr.2015.0816

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

Epameinondas Xanthakis, Alain Le-Bail, Marie Shrestha, Lilia Ahrne, Jean Paul Bernard

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.

Original language	English
Title of host publication	24th IIR International Congress of Refrigeration, ICR 2015
Number of pages	7
Publisher	International Institute of Refrigeration
Publication date	2015
Pages	2580-2586
ISBN (Electronic)	9782362150128
DOIs	https://doi.org/10.18462/iir.icr.2015.0816
Publication status	Published - 2015
Externally published	Yes
Event	24th IIR International Congress of Refrigeration, ICR 2015 - Yokohama, Japan Duration: 16 Aug 2015 → 22 Aug 2015

Conference

Conference	24th IIR International Congress of Refrigeration, ICR 2015
Country/Territory	Japan
City	Yokohama
Period	16/08/2015 → 22/08/2015
Sponsor	Chemours, Daikin Industries Ltd., DENSO Corporation, et al., Fuji Electric Co., Ltd., Fujitsu General Limited

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10.18462/iir.icr.2015.0816

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FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods. / Xanthakis, Epameinondas; Le-Bail, Alain; Shrestha, Marie et al.
24th IIR International Congress of Refrigeration, ICR 2015. International Institute of Refrigeration, 2015. p. 2580-2586.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Xanthakis, E, Le-Bail, A, Shrestha, M, Ahrne, L & Bernard, JP 2015, FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods. in 24th IIR International Congress of Refrigeration, ICR 2015. International Institute of Refrigeration, pp. 2580-2586, 24th IIR International Congress of Refrigeration, ICR 2015, Yokohama, Japan, 16/08/2015. https://doi.org/10.18462/iir.icr.2015.0816

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title = "FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods",

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.",

author = "Epameinondas Xanthakis and Alain Le-Bail and Marie Shrestha and Lilia Ahrne and Bernard, {Jean Paul}",

year = "2015",

doi = "10.18462/iir.icr.2015.0816",

language = "English",

pages = "2580--2586",

booktitle = "24th IIR International Congress of Refrigeration, ICR 2015",

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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.

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DO - 10.18462/iir.icr.2015.0816

M3 - Article in proceedings

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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 -

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

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