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Phase change under static electrical field; in the case of lipids
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
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2016 (English)In: Refrigeration Science and Technology, 2016, 138-143 p.Conference 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. 138-143 p.
Keyword [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: diva2:1059097
Conference
4th IIR International Conference on Sustainability and the Cold Chain, 7 April 2016 through 9 April 2016
Note

References: Chevalier, D., Le Bail, A., Ghoul, M., Freezing and ice crystals formed in a cylindrical food model: Part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing (2000) Journal of Food Engineering, 46 (4), pp. 287-293; Li, B., Sun, D.-W., Effect of power ultrasound on freezing rate during immersion freezing of potatoes (2002) Journal of Food Engineering, 55 (3), pp. 277-282; Lopez, C., Lesieur, P., Bourgaux, C., Keller, G., Ollivon, M., Thermal and structural behavior of milk fat (2001) Journal of Colloid and Interface Science, 240 (1), pp. 150-161; Lesieur, P., Bourgaux, C., Ollivon, M., Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate (2005) Journal of Dairy Science, 88 (2), pp. 511-526; Marangoni, A.G., (2010) Fat Crystal Networks (Google eBook), p. 872; Orlowska, M., Havet, M., Le-Bail, A., Controlled ice nucleation under high voltage DC electrostatic field conditions (2009) Food Research International, 42 (7), pp. 879-884; Rønholt, S., Kirkensgaard, J.J.K., Mortensen, K., Knudsen, J.C., Effect of cream cooling rate and water content on butter microstructure during four weeks of storage (2014) Food Hydrocolloids, 34, pp. 169-176; Ronholt, S., Kirkensgaard, J.J.K., Pedersen, T.B., Mortensen, K., Knudsen, J.C., Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment (2012) Food Chemistry, 135 (3), pp. 1730-1739; Xanthakis, E., Havet, M., Chevallier, S., Abadie, J., Le-Bail, A., Effect of static electric field on ice crystal size reduction during freezing of pork meat (2013) Innovative Food Science & Emerging Technologies, 20, pp. 115-120; Xanthakis, E., Le-Bail, A., Ramaswamy, H., Development of an innovative microwave assisted food freezing process (2014) Innovative Food Science & Emerging Technologies, 26, pp. 176-181; Yan, Y.Y., Neve, R.S., Collins, M.W., The effect of an electric field on heat and mass transfer for dielectric crystallization (1997) Chemical Engineering Research and Design, 75 (7), pp. 668-671

Available from: 2016-12-22 Created: 2016-12-21 Last updated: 2016-12-22Bibliographically approved

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