Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel
| Autor: | Zhiwei Zhu, Li Yifei, Da-Wen Sun, Qi-Jun Wang |
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| Rok vydání: | 2019 |
| Předmět: |
Permittivity
Materials science Analytical chemistry Nucleation 04 agricultural and veterinary sciences Dielectric 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology 0302 clinical medicine chemistry Electric field Electrode 030221 ophthalmology & optometry Agarose Supercooling Food Science Voltage |
| Zdroj: | Journal of Food Engineering. 254:25-33 |
| ISSN: | 0260-8774 |
| Popis: | This work aimed at evaluating the effects of high-voltage electric field (HVEF) produced by an improved electrode system on the freezing behaviors and selected properties of agarose gel. The freezing of the agarose gel was realized by a Peltier cooler coupled with an improved electrode system. The electrode system was integrated with a dielectric spacer having high permittivity to avoid partial discharges. Results showed that HVEF combined with a low freezing rate significantly reduced the supercooling degree, enhanced the average freezing rate in particular the nucleation rate, and higher internal electric field intensity showed a better microstructure with smaller ice crystals in frozen samples. Under the highest applied voltage of 9 kV ( E i n = 1.09 E+05 V/m) tested in this study, a 100% supercooling release was achieved. Maximum reductions of 78.83%, 25.79% and 28.75% were observed for the nucleation time, tempering time and total freezing time, respectively, while the phase transition time was prolonged by 14.86% as compared with the control (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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