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Article Dans Une Revue Current Opinion in Food Science Année : 2018

Advances of electro-freezing in food processing

Résumé

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.
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hal-01902216 , version 1 (08-11-2018)

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Piyush Kumar Jha, Epameinondas Xanthakis, Vanessa Jury, Michel Havet, Alain Le-Bail. Advances of electro-freezing in food processing. Current Opinion in Food Science, 2018, 23, pp.85 - 89. ⟨10.1016/j.cofs.2018.06.007⟩. ⟨hal-01902216⟩
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