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Advances of electro-freezing in food processing
ONIRIS, France; UMR GEPEA, France.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
ONIRIS, France; UMR GEPEA, France.
ONIRIS, France; UMR GEPEA, France.
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2018 (English)In: Current Opinion in Food Science, ISSN 2214-7993, E-ISSN 2214-8000, Vol. 23, p. 85-89Article in journal (Refereed) Published
Abstract [en]

Food freezing is a complex process, involving heat transfer and a series of physical and chemical changes which may profoundly affect the product quality. Several novel freezing methods have been developed in recent times taking into account the energy saving and/or quality preservation to a greater extent upon thawing. Electro-freezing technique, especially electric field assisted freezing is gaining momentum among them; it offers less energy intensive freezing conditions (higher set point ambient temperature, lower air velocity), and allows better quality retention. In the present short review article, a focused overview of the main findings and the latest studies regarding the applications of electro-freezing in food is given.

Place, publisher, year, edition, pages
2018. Vol. 23, p. 85-89
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-34739DOI: 10.1016/j.cofs.2018.06.007Scopus ID: 2-s2.0-85049777103OAI: oai:DiVA.org:ri-34739DiVA, id: diva2:1238970
Available from: 2018-08-15 Created: 2018-08-15 Last updated: 2019-01-07Bibliographically approved

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