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Freezing under an electrical field applied to meat.

Congélation sous champ électrique appliqué à de la viande.

Author(s) : THIAM M., LE BAIL A., ABADIE J., et al.

Type of article: Article

Summary

The electric field affects the orientation of polar molecules such as water. Because of the dipole moment, the external electric field aligns the dipole of water molecules from random directions to the direction of the electric filed vector. This paper presents some recent results obtained in the case of freezing of pork meat under static electric field. An external field was applied during freezing (12 kV – resulting in an electric field of 6 106 V/m); a comparison was done with a control. Results showed that in the case of freezing under an electric field, the supercooling degree and the size of the ice crystals were both reduced. The results that have been obtained offer new horizons to the control of the freezing process and in terms of improvement of the size of ice crystals in frozen food structures.

Details

  • Original title: Congélation sous champ électrique appliqué à de la viande.
  • Record ID : 30003362
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 101 - n. 1118
  • Publication date: 2011/11

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