Phase change under static electrical field; in the case of lipidsShow others and affiliations
2016 (English)In: Refrigeration Science and Technology, 2016, p. 138-143Conference paper, Published paper (Refereed)
Abstract [en]
Phase change in biological tissues may be affected by electrical and magnetic disturbances. Freezing under static electric field of water, aqueous solution and pork meat has been investigated by the authors, showing the ability of this process to refine ice crystals in frozen matrices. SEF affects the supercooling, which is usually reduced with SEF. SEF also triggers the nucleation. The use of radiofrequencies and microwaves has also been used recently by researchers to promote refined ice crystallization in food systems. A focus is proposed on recent experiments done on solidification of a vegetable fat mix (Vegetaline ® - France) under static electric field (SEF). Results showed that SEF affects the supercooling and the phase change temperature of the fat mix indicating a possible impact on the crystalline structure of the solidified fat.
Place, publisher, year, edition, pages
2016. p. 138-143
Keywords [en]
Chains, Electric fields, IIR filters, Solutions, Supercooling, Sustainable development, Biological tissues, Crystalline structure, Electrical field, Ice crystallization, Magnetic disturbance, Phase change temperature, Radio frequencies, Static electric fields, Thermal processing (foods)
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-27688DOI: 10.18462/iir.iccc.2016.0019Scopus ID: 2-s2.0-84975824260ISBN: 9782362150142 (print)OAI: oai:DiVA.org:ri-27688DiVA, id: diva2:1059097
Conference
4th IIR International Conference on Sustainability and the Cold Chain, April 7-9, 2016, Auckland, New Zealand
Note
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2016-12-222016-12-212020-12-01Bibliographically approved