Several preservation methods have been investigated, developed and exploited over the last years butfreezing still remains one of the most popular among them which offers fresh-like characteristics on the foodmatrix after long period of storage. The freezing process of food matrices is affected by their dominantconstituent which is water. The final quality of the frozen product depends on the phase transition or thecrystallization process of changing water into ice. The size of the ice crystals is critical for the final quality ofthe frozen food.In the present study a novel more advanced experimental setup was designed and developed for theapplication of microwave radiation during freezing. The influence of microwave assisted freezing (MAF) onmeat and fish matrices under different conditions was investigated and promising results regarding themicrostructure of the frozen samples were acquired.
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