Effect of static electric field on ice crystal size reduction during freezing of pork meat

Xanthakis, Epameinondas; Havet, Michel; Chevallier, Sylvie; Abadie, Josiane; Le‐Bail, Alain

doi:10.1016/j.ifset.2013.06.011

Cited by 135 publications

(61 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The application of SEF can affect the freezing process and the quality parameters (drip loss, colour, texture, water holding capacity, and microstructure) [12,[64][65][66][67][68]. For instance, exposure of SEF during freezing process is thought to promote ice nucleation at a higher temperature than the spontaneous nucleation temperature resulting in lower degree of supercooling, to reduce the induction time (nucleation time), to trigger the nucleation, to elongate the phase transition time and, to interfere with the growth mechanics of ice crystals [12,[64][65][66]68]. Moreover, SEF application can induce ice nucleation at a desired degree of supercooling [12].…”

Section: Freezing Assisted By Static Electric Field (Fa-sef)mentioning

confidence: 99%

“…Especially, the probability of nucleation increases as the nucleation temperature approaches to the spontaneous nucleation temperature and at a greater strength of SEF [12]. With respect to the quality, freezing under SEF produces numerous small sized ice crystals in frozen matrices, and thus, minimizes the cell disruption, reduce the drip loss, lessen the protein denaturation, and preserve the texture of the fresh food to a greater extent after thawing [64,66,67]. Key published studies on the use of SEF assisted freezing for model and real food systems are summarized in Table 1.…”

Section: Freezing Assisted By Static Electric Field (Fa-sef)mentioning

confidence: 99%

See 1 more Smart Citation

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

et al. 2017

View full text Add to dashboard Cite

Abstract:Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry.

show abstract

Section: Freezing Assisted By Static Electric Field (Fa-sef)mentioning

confidence: 99%

Section: Freezing Assisted By Static Electric Field (Fa-sef)mentioning

confidence: 99%

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

et al. 2017

View full text Add to dashboard Cite

show abstract

“…However, only one study (Table 5) on the application of an external static electric field to freezing of real food has been published (Xanthakis et al 2013). Their results showed that during the freezing of pork tenderloin in the presence of high voltage static electric field (electrofreezing) the damage to the meat microstructure was significantly reduced, as a result of controlled nucleation, the authors postulated that such a reduction may Bimprove the final quality of the frozen product^(although no texture or drip analysis appears to have been carried out).…”

Section: Electrostatic-assisted Freezingmentioning

confidence: 99%

A Review of Novel and Innovative Food Freezing Technologies

James

Purnell

James

2015

Food Bioprocess Technol

185

View full text Add to dashboard Cite

Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing is not suitable for all foods, and freezing can cause physical and chemical changes in some foods that are perceived as reducing the quality of either the thawed material or the final product. This paper reviews the many innovative freezing processes that are currently being researched and developed throughout the world to improve freezing conditions and product quality. Some inn o v a t i v e f r e e z i n g p r o c e s s e s ( i m p i n g e m e n t a n d hydrofluidisation) are essentially improvements of existing methods (air blast and immersion, respectively) to produce far higher surface heat transfer rates than previous systems and thus improve product quality through rapid freezing. In these cases, the advantages may depend on the size of the product, since the poor thermal conductivity of many foods limits the rate of cooling in large objects rather than the heat transfer between the heat transfer medium and the product. Other processes (pressure shift, magnetic resonance, electrostatic, microwave, radiofrequency, and ultrasound) are adjuncts to existing freezing systems that aim to improve product quality through controlling the way that ice is formed in the food during freezing. Another alternative is to change the properties of the food itself to control how ice is formed during freezing (such as in dehydrofreezing and the use of antifreeze and ice-nucleation proteins).

show abstract

“…Experiments to prevent or promote ice-crystal growth using static magnetic fields (Aleksandrov et al, 1999), static electric fields (Orlowska et al, 2009;Ehre et al, 2010;Xanthakis et al, 2013), ultrasonic waves (Kiani et al, 2012;, and oscillating magnetic fields (Kaku et al, 2010;Lin et al, 2013) have been performed. These stem from the idea that an electric or magnetic field can disturb or initiate the alignment of water molecules during the crystal growth.…”

Section: Introductionmentioning

confidence: 99%

Effects of Electromagnetic Heating on Quick Freezing

Kim¹,

Park²,

Park³

et al. 2015

Journal of Biosystems Engineering

View full text Add to dashboard Cite

Purpose: Quick freezing is widely used in commercial food storage. Well-known freezing techniques such as individual quick freezing require a low-temperature coolant and small cuts for the heat-transfer efficiency. However, the freezing method for bulk food resembles techniques used in the 1970s. In this study, electromagnetic (EM) heating was applied to improve the quick freezing of bulk food. Methods: During freezing, the surface of food can be rapidly cooled by an outside coolant, but the inner parts of the food cool slowly owing to the latent heat from the phase change. EM waves can directly heat the inner parts of food to prevent it from freezing until the outer parts finish their phase change and are cooled rapidly. The center temperature of garlic cloves was probed with optical thermo sensors while liquid nitrogen (LN) was sprayed. Results: When EM heating was applied, the center cooling time of the garlic cloves from freezing until -10°C was 48 s, which was approximately half the value of 85 s obtained without EM heating. For the white radish cubes, the center cooling time was also improved, from 288 to 132 s. The samples frozen by LN spray with EM heating had a closer hardness to the unfrozen samples than the samples frozen by LN only. Conclusions: The EM heating during quick freezing functions to maintain the hardness of fresh food by reducing the freezing time from 0 to -10°C.

show abstract

Effect of static electric field on ice crystal size reduction during freezing of pork meat

Cited by 135 publications

References 17 publications

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

A Review of Novel and Innovative Food Freezing Technologies

Effects of Electromagnetic Heating on Quick Freezing

Contact Info

Product

Resources

About