Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
By Mohsen Dalvi‐Isfahan, N. Hamdami, E. Xanthakis, A. Le-Bail. 2017
247 citations recorded by the source corpus.
Abstract Freezing is the most popular and widely used food preservation method of the modern times. The freezing process of food matrices is related to their high water content and its metamorphoses into ice on cooling. The final quality of the frozen product is highly depended on the ice crystal morphology because it can cause irreversible damage on the microstructure of the food matrix. Supercooling and ice nucleation temperature need to be controlled both in suppressing and inducing the solidification to improve technological processes such as freeze drying, freeze concentration, cryopreservation, ice formation and cold-energy storage both in food industry and domestic preservation. However, the mechanism of freezing is not yet well known and it is affected by several factors. Several emerging technologies have been recently proposed for ice nucleation control during freezing. This review article is focused on the alternative freezing methods such as ultrasound waves, magnetic, electric, and electromagnetic field assisted freezing. In addition, the properties, mechanism of action and possible applications of electrofreezing are extensively discussed.
Subfields: Biotechnology, Mechanics of Materials, Physiology
View Paper: https://www.semanticscholar.org/paper/05027b3ed636284057a0fd31896cac60bcd11060
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Mechanics of Materials
Citations in the corpus
- The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review (2021, methodology): “In recent decades, several assistance technologies for the freezing method to control ice nucleation and ice crystals growth have been introduced, including high pressure, ultrasounds, magnetic fields, electric fields, and the use of the inhibitors of ice recrystallization [2,20].”