FREEZEWAVE; A NEW EUROPEAN PROJECT ON FREEZING UNDER MICROWAVES IRRADIATION

摘要

FREEZEWAVE project is an ERANET SUSFOOD project (May 2015 – Dec.. 2018). It concerns thefreezing of foods using a highly innovative technique combining freezing at slow rate with part timeemission of microwaves (2450 MHz); this innovative concept has been investigated recently by ONIRISand results showed that a 62% decrease of the average ice crystal size was acquired when samples werefrozen under microwave irradiation compared to the control (Xanthakis et al., 2014, IFSET - study on porkmeat). To improve the quality of frozen foods, fast freezing is usually recommended, resulting in a reductionof the ice crystals. However, a fast freezing increases the energy demand: low ambient temperature & highair velocity to enhance the rate of heat transfer are needed to achieve a fast freezing. FREEZEWAVE projectaims at expanding & optimizing the concept to several foods (sauce, meat, vegetable & ready to eat meals)and also at designing industrial equipment.The novel concept concerns the freezing equipment sector thanksto a French SME partner (SAIREM) and the global frozen food sector. FREEZEWAVE will providescientific knowledge and new scientific insights in food freezing. Project's outcomes may also be of interestfor non-food applications such as biotechnology.