Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Freezewave H2020 project-microwaveassisted freezing of potato
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
Show others and affiliations
2018 (English)In: Refrigeration Science and Technology, 2018, p. 190-195Conference paper, Published paper (Refereed)
Abstract [en]

In the recent times, several novel freezing techniques have been attracting remarkable attention not only within the scientific community but also in the food industry due to their ability to enhance the formation of small size ice crystals and to prevent food products from freeze-damage. One of these is freezing assisted by electromagnetic waves. This short study was intended to investigate the impact freezing under low power microwaves (MWs) (2450 MHz) had on the freezing time and the microstructure of the potatoes. The time taken by the conventional freezing process to reach - 10°C from 6°C was 13.95 min, while the same temperature change was achieved within 37.53, 19.87 and 20.18 min for short pulse high power (SPHP), long pulse low power (LPLP) and constant microwave (MW) freezing conditions, respectively. Although that the application of MWs during freezing process, as it was expected, resulted in longer freezing time compared to conventional freezing condition, the image analysis (X-ray micro-computed tomography) results revealed that the application of MWs during freezing process produced better microstructure than the conventional method.

Place, publisher, year, edition, pages
2018. p. 190-195
Keywords [en]
Food quality, Freezing, Ice crystal size, Image analysis, Chains, Computerized tomography, Electromagnetic waves, Food products, IIR filters, Microstructure, Quality control, Sustainable development, Conventional methods, Freezing conditions, Freezing techniques, Scientific community, Temperature changes, X ray micro-computed tomography, Thermal processing (foods)
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-34477DOI: 10.18462/iir.iccc.2018.0026Scopus ID: 2-s2.0-85046247094ISBN: 9782362150241 (print)OAI: oai:DiVA.org:ri-34477DiVA, id: diva2:1238307
Conference
5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, 6 April 2018 through 8 April 2018
Note

; Funding details: ANR, Agence Nationale de la Recherche; Funding details: ANR-14-SUSF-0001; Funding details: 2015-08842;

Available from: 2018-08-13 Created: 2018-08-13 Last updated: 2018-08-13Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus
By organisation
Agrifood and Bioscience
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

doi
isbn
urn-nbn

Altmetric score

doi
isbn
urn-nbn
Total: 64 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.7