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Effect of static electric field on the freezing characteristics and quality preservation of tofu and scallop.

Number: 18330

Author(s) : YAN L., XU Z., CHARTIER O., REDO M. A., LE BAIL A., WATANABE M.

Summary

This study investigated the impact of applying high-voltage static electric field (SEF) (0-8.33 × 10⁵ V/m) on the freezing behavior and quality attributes of two food materials: tofu (gel-type) and scallops (muscle-type). The experimental setup was carefully designed to ensure reliable and repeatable results. An optical fiber probe was used to measure the temperature during freezing. The temperature curves revealed that the SEF application suppressed supercooling, with a more pronounced effect observed in tofu. Microstructural analysis using the Euclidean distance transform revealed that both foods exhibited ice crystal refinement under SEF, with a slightly larger relative reduction of median crystal radius in tofu. Color analysis (L* a* b* and ΔE) indicated minimal color change in tofu but substantial improvement in scallops when an electric field was applied. Overall, SEF-assisted freezing exhibits a significant impact on tofu and scallops, with specific responses that may dependent on the food matrix.

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Pages: 8 p.

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Details

  • Original title: Effect of static electric field on the freezing characteristics and quality preservation of tofu and scallop.
  • Record ID : 30034731
  • Languages: English
  • Subject: Technology
  • Source: 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
  • Publication date: 2026/04
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2026.8330

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