Electrostatic Field–Assisted Food Freezing

Authored by: Alain Le. Bail , Marta. Orlowska , Michel. Havet

Handbook of Frozen Food Processing and Packaging

Print publication date:  October  2011
Online publication date:  April  2016

Print ISBN: 9781439836040
eBook ISBN: 9781439836057
Adobe ISBN:

10.1201/b11204-36

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Abstract

By applying an external electric field, the orientation of polar molecules such as water may be modified. The dipole moment of water may align from random directions to the direction of the electric field vector. This chapter presents the state of the art regarding the impact of electrical disturbance in the case of phase change. Recent results obtained in the case of freezing of food models (water, water solutions) under static electric field are presented. An external field was applied to distilled water, to a water ethanol solution and to a 10% propanediol solution during freezing. Results showed that the magnitude of supercooling was reduced with higher electric fields. Larger changes in the supercooling degree were observed in a range from 0 V/m to 5.0 106 V/m. The results address new challenges regarding freezing of biological food and tissues. The possible interest in terms of improvement of the size of ice crystals in frozen food is yet to be confirmed.

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