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Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
Isfahan University of Technology, Isfahan, Iran.
Isfahan University of Technology, Isfahan, Iran.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
UMR GEPEA (CNRS 6144), ENITIAA, Nantes, France.
2017 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 195, 222-234 p.Article in journal (Refereed) Published
Abstract [en]

Freezing is the most popular and widely used food preservation method of the modern times. The freezing process of food matrices is related to their high water content and its metamorphoses into ice on cooling. The final quality of the frozen product is highly depended on the ice crystal morphology because it can cause irreversible damage on the microstructure of the food matrix. Supercooling and ice nucleation temperature need to be controlled both in suppressing and inducing the solidification to improve technological processes such as freeze drying, freeze concentration, cryopreservation, ice formation and cold-energy storage both in food industry and domestic preservation. However, the mechanism of freezing is not yet well known and it is affected by several factors. Several emerging technologies have been recently proposed for ice nucleation control during freezing. This review article is focused on the alternative freezing methods such as ultrasound waves, magnetic, electric, and electromagnetic field assisted freezing. In addition, the properties, mechanism of action and possible applications of electrofreezing are extensively discussed.

Place, publisher, year, edition, pages
2017. Vol. 195, 222-234 p.
Keyword [en]
Electric fields, Electromagnetic, Food, Freezing, Magnetic fields, Ultrasound, Crystal microstructure, Electromagnetic fields, Food preservation, Food products, Food storage, Ice, Ice control, Magnetism, Nucleation, Ultrasonic waves, Ultrasonics, Cold energy storages, Electric and magnetic fields, Emerging technologies, Freeze concentration, Irreversible damage, Preservation methods, Technological process, Thermal processing (foods)
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:ri:diva-29189DOI: 10.1016/j.jfoodeng.2016.10.001Scopus ID: 2-s2.0-84991585546OAI: oai:DiVA.org:ri-29189DiVA: diva2:1086565
Available from: 2017-04-03 Created: 2017-04-03 Last updated: 2017-04-03Bibliographically approved

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CiteExportLink to record
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Citation style
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