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Document IIF

Dielectric properties measurement during freezing of food.

Numéro : 18356

Auteurs : ROUAUD O., HU X., TOUBLANC C., QUENDO C., POTELON B.

Résumé

The perfect knowledge of ice content is of particular interest to qualify the preservation of food, especially for superchilling process for which a target of around 30% of ice content is aimed for. The objective of this work is to study the interaction between an electromagnetic wave and a model food during freezing for a wide range of frequency (50 MHz – 50 GHz), to further develop a contactless measurement device. An experimental set-up consisting of a plate freezer was first developed. It allowed the controlled freezing of agar gels (5-15% agar) with different salt contents (0-2%). The same device was used with a coaxial probe inserted inside the gel which measured the dielectric properties of the gel during the freezing. The evolution of the dielectric properties was highlighted and was linked to the passage of the freezing front thanks to the modelling of the freezing process.

Documents disponibles

Format PDF

Pages : 9 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Dielectric properties measurement during freezing of food.
  • Identifiant de la fiche : 30034738
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
  • Date d'édition : 04/2026
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2026.8356

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