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ELECTRO-FREEZING

Identification

Key words Static electric field, freezing, refrigeration
Latest version 2013/06/25
Completed by GEPEA-ONIRIS Prof LEBAIL

How does it work?

Primary objective Electrofreezing consists in freezing a food Under the presence of a static electric field. The primary objective is to improve the quality of frozen foods by decreasing the size of ice crystals.
Working principle Freezing under electric field or electric disturbance (or Electrofreezing) has been investigated more recently to improve the quality and microstructure of frozen foods. It permits to induce the nucleation at a reduced supercooling degree of water by applying an external static electric field. Application of homogeneous and static electric fields during freezing of water has been reported to have a beneficial effect on nucleus formation by inducing nucleation at relatively high temperatures. External SEF can affect the molecular dynamics of water by polarizing their dipoles and aligning them to the direction of the electric field from the native random state. Therefore, the polarization of water molecules by an applied electric field is expected to have an influence on the free energy of the system, which is related to the nucleation process.
Images
Additional effects
Important process parameters application of statif electric field plus freezing conditions
Important product parameters reduction of the size of ice crystals

What can it be used for?

Products Freezing of anay biological tissue containing freezable water
Operations
Solutions for short comings

What can it NOT be used for?

Products
Operations
Other limitations
Risks or hazards

Implementation

Maturity Some industrial system exist at confidential level (Japan)
Modularity /Implementation
Consumer aspects
Legal aspects
Environmental aspects

Further Information

Institutes ONIRIS-GEPEA
Companies
References Le-Bail, A., Orlowska M., & Havet M. (2011). Electrostatic Field Assisted Food Freezing. In D.W. Sun (Eds.), Handbook of Frozen Food Processing and Packaging (2nd Edition). (pp.685-692). London UK : Springer.

Orlowska, M., Havet, M., & Le-Bail, A. (2009). Controlled ice nucleation under high voltage DC electrostatic field conditions. Food Research International, 42, 879-884.

Sun, D.-W., Xiaobin, X., Hong, Z., & Chuanxiang, X. (2008). Effects of dipole polarization of water molecules on ice formation under an electrostatic field. Cryobiology, 56, 93-99.

Sun, W., Chen, Z., & Huang, S-Y. (2006). Effect of an external electric field on liquid water using molecular dynamics simulation with a flexible potential. Journal of Shanghai University10, 268-273.



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Created by GEPEA-ONIRIS on 25 June 2013, at 09:01