Influence of microwave assisted freezing parameters on ice crystal growth

Research output: Chapter in Book/Report/Conference proceedingConference contribution


External organisations

  • RISE-Agrifood and Bioscience


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.

Bibliographic 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.


Original languageEnglish
Title of host publication6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020 - Proceedings
Publication statusPublished - 2020
Event6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020 - Nantes, France
Duration: 26 Aug 202028 Aug 2020

Publication series

NameRefrigeration Science and Technology
ISSN (Print)0151-1637


Conference6th IIR Conference on Sustainability and the Cold Chain, ICCC 2020


  • Food, Microwave Assisted Freezing, Novel technologies