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Freezewave; A new European project on freezing under microwaves irradiation
ONIRIS, France ; LUNAM Université Nantes Angers Le Mans, France.
ONIRIS, France ; LUNAM Université Nantes Angers Le Mans, France.
ONIRIS, France ; LUNAM Université Nantes Angers Le Mans, France.
ONIRIS, France ; LUNAM Université Nantes Angers Le Mans, France.
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2018 (English)In: Refrigeration Science and Technology, 2018, p. 182-189Conference paper, Published paper (Refereed)
Abstract [en]

FREEZEWAVE project is an ERANET SUSFOOD project (May 2015 - Dec. 2018). It concerns the freezing of foods using a highly innovative technique combining freezing at slow rate with part time emission of microwaves (2450 MHz); this innovative concept has been investigated recently by ONIRIS and results showed that a 62% decrease of the average ice crystal size was acquired when samples were frozen under microwave irradiation compared to the control (Xanthakis et al., 2014, IFSET - study on pork meat). To improve the quality of frozen foods, fast freezing is usually recommended, resulting in a reduction of the ice crystals. However, a fast freezing increases the energy demand: low ambient temperature & high air velocity to enhance the rate of heat transfer are needed to achieve a fast freezing. FREEZEWAVE project aims at expanding & optimizing the concept to several foods (sauce, meat, vegetable & ready to eat meals) and also at designing industrial equipment. The novel concept concerns the freezing equipment sector thanks to a French SME partner (SAIREM) and the global frozen food sector. FREEZEWAVE will provide scientific knowledge and new scientific insights in food freezing. Project's outcomes may also be of interest for non-food applications such as biotechnology.

Place, publisher, year, edition, pages
2018. p. 182-189
Keywords [en]
Food quality, Freezing, Ice crystal size, Image analysis, Air, Chains, Grain size and shape, Heat transfer, Heating equipment, Ice, Ice control, IIR filters, Irradiation, Meats, Microwave irradiation, Quality control, Sustainable development, Food applications, Industrial equipment, Innovative techniques, Low ambient temperatures, Rate of heat transfer, Scientific knowledge, Thermal processing (foods)
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-34727DOI: 10.18462/iir.iccc.2018.0025Scopus ID: 2-s2.0-85046246682ISBN: 9782362150241 (print)OAI: oai:DiVA.org:ri-34727DiVA, id: diva2:1238979
Conference
5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, 6 April 2018 through 8 April 2018
Note

 Funding details: ANR-14-SUSF-0001; Funding details: 2015-08842;

Available from: 2018-08-15 Created: 2018-08-15 Last updated: 2018-08-17Bibliographically approved

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Isaksson, Sven

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