System Design and Performance Analysis of a Quick Freezer using Supercooling

Kim, Jinse; Chun, Ho Hyun; Park, Seok-Ho; Choi, Daheui; Choi, Sung R.; Oh, Sung-Sik; Yoo, Seon Mi

doi:10.5307/jbe.2014.39.4.330

Cited by 10 publications

(6 citation statements)

References 23 publications

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“…If water is cooled, then it remains in the liquid state well below the melting point, before nucleation occurs. This phenomenon is called super-cooling (Kim et al, 2014), and it is this phenomenon that is said to underlie the operation of the CAS. In industrial practice, only two methods have been introduced for super-cooling: first, using high pressure (such as 2000 times the atmospheric pressure); and second, using antifreeze proteins.…”

Section: Introductionmentioning

confidence: 99%

“…In industrial practice, only two methods have been introduced for super-cooling: first, using high pressure (such as 2000 times the atmospheric pressure); and second, using antifreeze proteins. Nevertheless, these methods pose problems due to cost or the antipathy to additives (Kim et al, 2014). James et al (2015) froze fresh garlic bulbs and evaluated the degree of super-cooling on the freezing curve using different CAS settings.…”

Section: Introductionmentioning

confidence: 99%

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Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)

Aldoradin-Puza¹,

Mayo²,

Polo³

et al. 2019

Braz. J. Food Technol.

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Freezing using oscillating magnetic fields (OMF), was developed and is marketed to overcome drawbacks that normally occur in conventional freezing, which affect firmness, colour, taste, and drip loss in frozen-thawed foods. In order to verify the aforementioned advantages, the effect of freezing using OMF on cubes of mango (Mangifera indica L. cv. ‘Kent’) was evaluated. The cubes were frozen at -30 °C for 35 min with OMF set at 0, 30%, 50%, 75% and 100%, and then immediately thawed at room temperature (25 °C) for 70 min. The frozen-thawed mango cubes showed cell wall breakage, presumably due to the formation of ice crystals. Likewise, the frozen-thawed cubes were less firm (p < 0.05) than fresh mango cubes (with both cubes having come from the same specimen), as determined using a texturometer and sensory evaluation. Drip loss ranged from 2.45% to 4.15% in the frozen-thawed mango. Freezing using OMF with a Cells Alive System (CAS) freezer caused negative changes to the thawed mango, mainly a decrease in firmness, with results similar to those reported elsewhere using conventional freezing.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)

Aldoradin-Puza¹,

Mayo²,

Polo³

et al. 2019

Braz. J. Food Technol.

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“…To prevent the surface from defrosting to fast via heat transfer from air to the food, a custom-built chamber with temperature control from -40 to 10℃ was used ( Figure 6(a); Kim et al, 2014;Kim et al, 2015). An RF generator (TX-20, ADTEC Plasma Technology Co. Ltd., Hiroshima, Japan) and an auto-matcher (TST-2720, TST Co., Sungnam, Korea) were used for the RF power source.…”

Section: Rf Thawing Methodsmentioning

confidence: 99%

Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

Kim¹,

Park²,

Park³

et al. 2016

Journal of Biosystems Engineering

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Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at -70℃ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and -20℃. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at -20℃ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing

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“…The temperature of the samples was measured using an optical thermo sensor (TMI-4, FISO Technologies Inc., Quebec, Canada) to avoid the EM interference. The spraying system was assembled with an LN tank, a vacuum transfer line, a spraying nozzle, and a solenoid valve (Kim et al, 2014). The flow rates of the nitrogen gas were 10 and 8 L/min for the white radish cubes and garlic cloves, respectively.…”

Section: Freezing Methodsmentioning

confidence: 99%

Effects of Electromagnetic Heating on Quick Freezing

Kim¹,

Park²,

Park³

et al. 2015

Journal of Biosystems Engineering

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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.

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System Design and Performance Analysis of a Quick Freezer using Supercooling

Cited by 10 publications

References 23 publications

Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)

Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)

Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

Effects of Electromagnetic Heating on Quick Freezing

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