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Benefits of microwave assistance on the quality of freezing.

Bénéfice d'une assistance micro-onde sur la qualité de la congélation.

Author(s) : SADOT M., CURET S., ROUAUD O., et al.

Type of article: Periodical article

Summary

To improve the quality of frozen model gel, a microwave assistance was used to disturb the water phase change in order to form smaller ice crystals. A laboratory scale prototype was developed to have the best control of the operating conditions. The freezing quality, in term of ice crystal size, was determined by X-ray micro-tomography of freeze-dried samples. The microwave assistance had a beneficial effect on the freezing quality. An ice crystal size reduction up to 25% was observed as well as a thinner crystal size distribution. This study tends to show that the ice crystal reduction is not due to the temperature oscillations but to the water molecules agitation.

Details

  • Original title: Bénéfice d'une assistance micro-onde sur la qualité de la congélation.
  • Record ID : 30025302
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - n.1171
  • Publishers: AFF (Association Française du Froid)
  • Publication date: 2018/09
  • Document available for consultation in the library of the IIR headquarters only.

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