Influence of microwave assisted freezing parameters on ice crystal growth

Graziele Gustinelli; Patricia Andreu-Cabedo; Estefania Lopez-Quiroga; Epameinondas Xanthakis

doi:10.18462/iir.iccc.2020.298519

Influence of microwave assisted freezing parameters on ice crystal growth

Graziele Gustinelli, Patricia Andreu-Cabedo, Estefania Lopez-Quiroga, Epameinondas Xanthakis

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

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.

Original language	English
Title of host publication	6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020 - Proceedings
Publisher	International Institute of Refrigeration
Pages	140-146
Number of pages	7
ISBN (Electronic)	9782362150364
DOIs	https://doi.org/10.18462/iir.iccc.2020.298519
Publication status	Published - 2020
Event	6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020 - Nantes, France Duration: 26 Aug 2020 → 28 Aug 2020

Publication series

Name	Refrigeration Science and Technology
Volume	2020-August
ISSN (Print)	0151-1637

Conference

Conference	6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020
Country/Territory	France
City	Nantes
Period	26/08/20 → 28/08/20

Bibliographical note

Funding Information:
Authors Patricia Andreu-Cabedo and Estefania Lopez-Quiroga thank financial support received from EPSRC (grant no. EP/S023070/1). Graziele Gustinelli and Epameinondas Xanthakis received funding from the Swedish Research Council FORMAS, under the FREEZEWAVE project (SUSFOOD – ERANET, SE: 2014-1925).

Publisher Copyright:
© 2020 International Institute of Refrigeration. All rights reserved.

Keywords

Food
Microwave Assisted Freezing
Novel technologies

ASJC Scopus subject areas

Control and Systems Engineering
Electrical and Electronic Engineering
Mechanical Engineering
Condensed Matter Physics

Access to Document

10.18462/iir.iccc.2020.298519

Cite this

Gustinelli, G., Andreu-Cabedo, P., Lopez-Quiroga, E., & Xanthakis, E. (2020). Influence of microwave assisted freezing parameters on ice crystal growth. In 6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020 - Proceedings (pp. 140-146). (Refrigeration Science and Technology; Vol. 2020-August). International Institute of Refrigeration. https://doi.org/10.18462/iir.iccc.2020.298519

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title = "Influence of microwave assisted freezing parameters on ice crystal growth",

abstract = "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.",

keywords = "Food, Microwave Assisted Freezing, Novel technologies",

author = "Graziele Gustinelli and Patricia Andreu-Cabedo and Estefania Lopez-Quiroga and Epameinondas Xanthakis",

note = "Funding Information: Authors Patricia Andreu-Cabedo and Estefania Lopez-Quiroga thank financial support received from EPSRC (grant no. EP/S023070/1). Graziele Gustinelli and Epameinondas Xanthakis received funding from the Swedish Research Council FORMAS, under the FREEZEWAVE project (SUSFOOD – ERANET, SE: 2014-1925). Publisher Copyright: {\textcopyright} 2020 International Institute of Refrigeration. All rights reserved.; 6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020 ; Conference date: 26-08-2020 Through 28-08-2020",

year = "2020",

doi = "10.18462/iir.iccc.2020.298519",

language = "English",

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Gustinelli, G, Andreu-Cabedo, P, Lopez-Quiroga, E & Xanthakis, E 2020, Influence of microwave assisted freezing parameters on ice crystal growth. in 6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020 - Proceedings. Refrigeration Science and Technology, vol. 2020-August, International Institute of Refrigeration, pp. 140-146, 6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020, Nantes, France, 26/08/20. https://doi.org/10.18462/iir.iccc.2020.298519

Influence of microwave assisted freezing parameters on ice crystal growth. / Gustinelli, Graziele; Andreu-Cabedo, Patricia; Lopez-Quiroga, Estefania et al.
6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020 - Proceedings. International Institute of Refrigeration, 2020. p. 140-146 (Refrigeration Science and Technology; Vol. 2020-August).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

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N1 - Funding Information: Authors Patricia Andreu-Cabedo and Estefania Lopez-Quiroga thank financial support received from EPSRC (grant no. EP/S023070/1). Graziele Gustinelli and Epameinondas Xanthakis received funding from the Swedish Research Council FORMAS, under the FREEZEWAVE project (SUSFOOD – ERANET, SE: 2014-1925). Publisher Copyright: © 2020 International Institute of Refrigeration. All rights reserved.

PY - 2020

Y1 - 2020

N2 - 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.

AB - 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.

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EP - 146

BT - 6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020 - Proceedings

PB - International Institute of Refrigeration

T2 - 6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020

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ER -

Influence of microwave assisted freezing parameters on ice crystal growth

Abstract

Publication series

Conference

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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Cite this