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Influence of microwave assisted freezing parameters on ice crystal growth
RISE Research Institutes of Sweden.
University of Birmingham, Uk.
University of Birmingham, UK.
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0003-1570-3254
2020 (English)In: Refrigeration Science and Technology, International Institute of Refrigeration , 2020, p. 140-146Conference paper, Published paper (Refereed)
Abstract [en]

Final quality of frozen foods is determined by the shape and size of the formed ice crystals, as they might cause irreversible damage to the cellular structure -crystals larger than cells will break them appart, impairing quality. Recent studies using microwave assisted freezing (MAF) - a novel alternative freezing technology - have shown that microwave radiation can influence the ice crystal formation leading to crystal size reduction. Two concepts have been proposed regarding the mechanism of action such as”NITOM” concept (Nucleation Induced by Temperature Oscillation caused by MWs) and the”NIMIW” (Nucleation Induced by constant or pulsed MIcroWaves power). The present study aimed to enlighten the influence of different microwave assisted freezing parameters on the ice crystal growth. A Response Surface Method (RSM) has been used to evaluate the effect of three process parameters (i.e. MW pulse width, power and cooling rate) on final crystal size, correlating processing conditions to final crystal sizes and setting the basis for further analysis.

Place, publisher, year, edition, pages
International Institute of Refrigeration , 2020. p. 140-146
Keywords [en]
Food, Microwave Assisted Freezing, Novel technologies, Crystal growth, Crystal structure, Crystallization, Freezing, Grain size and shape, IIR filters, Microwave oscillators, Microwaves, Nucleation, Sustainable development, Ice crystal growth, Irreversible damage, Mechanism of action, Microwave assisted, Process parameters, Processing condition, Response surface method, Temperature oscillations, Ice
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-51968DOI: 10.18462/iir.iccc.2020.298519Scopus ID: 2-s2.0-85098234657ISBN: 9782362150364 (print)OAI: oai:DiVA.org:ri-51968DiVA, id: diva2:1520450
Conference
6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020, 26 August 2020 through 28 August 2020
Available from: 2021-01-20 Created: 2021-01-20 Last updated: 2021-01-20Bibliographically approved

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Xanthakis, Epameinondas

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