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Advances of electro-freezing in food processing
- Source :
- Current Opinion in Food Science, Current Opinion in Food Science, Elsevier, 2018, 23, pp.85-89. ⟨10.1016/j.cofs.2018.06.007⟩
- Publication Year :
- 2018
- Publisher :
- Elsevier BV, 2018.
-
Abstract
- International audience; Food freezing is a complex process, involving heat transfer and a series of physical and chemical changes which may profoundly affect the product quality. Several novel freezing methods have been developed in recent times taking into account the energy saving and/or quality preservation to a greater extent upon thawing. Electro-freezing technique, especially electric field assisted freezing is gaining momentum among them; it offers less energy intensive freezing conditions (higher set point ambient temperature, lower air velocity), and allows better quality retention. In the present short review article, a focused overview of the main findings and the latest studies regarding the applications of electro-freezing in food is given.
- Subjects :
- Air velocity
Other Engineering and Technologies
media_common.quotation_subject
02 engineering and technology
freezing
Applied Microbiology and Biotechnology
0404 agricultural biotechnology
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Freezing
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Quality (business)
Process engineering
media_common
Electro-freezing
business.industry
food
04 agricultural and veterinary sciences
021001 nanoscience & nanotechnology
040401 food science
Freezing methods
Set point
electric field
Heat transfer
Food processing
Ice crystal size
Engineering and Technology
Environmental science
0210 nano-technology
business
Electrofreezing
Food Science
Subjects
Details
- ISSN :
- 22147993
- Volume :
- 23
- Database :
- OpenAIRE
- Journal :
- Current Opinion in Food Science
- Accession number :
- edsair.doi.dedup.....5b8d27eb7aa26e7936bade14df555f82