A review on effect of DC voltage on crystallization process in food systems

with Keine Kommentare

P. K. Jha, M. Sadot, S. A. Vino, V. Jury, S. Curet, O. Rouaud, M. Havet, A. Le-Bail, (2017), Innovative Food Science and Emerging Technologies 42, 204 – 209

  • Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields

    M. Dalvi-Isfahan, N. Hamdami, E. Xanthakis, A. Le-Bail, (2017) Journal of Food Engineering 195, 222–234

  • An overview on magnetic field and electric field interactions with ice crystallisation; Application in the case of frozen food

    P. K. Jha, E. Xanthakis, V. Jury, A. Le-Bail, (2017), Crystals 7(10), 299

  • Numerical modelling of an innovative microwave assisted freezing process

    M. Sadot, S. Curet, O. Rouaud, A. Le-Bail, M. Havet, (2017) International Journal of Refrigeration 80, 66-76

  • Electrostatic Field Assisted Food Freezing – Chapter 30

    Le-Bail, A., M. Orlowska and M. Havet, Electrostatic Field Assisted Food Freezing – Chapter 30, in Handbook of Frozen Food Processing and Packaging, 2nd Edition, D.W. Sun, Editor. 2011, Springer: London

  • Freezing Combined with Electrical and Magnetic Disturbances

    Xanthakis, E., A. Le-Bail and M. Havet, Freezing Combined with Electrical and Magnetic Disturbances, in Emerging Technologies for Food Processing (2nd Edition), D.W. SUN, Editor. 2013, Elsevier Academic Press.
    http://dx.doi.org/10.1016/B978-0-12-411479-1.00030-9

  • Electrofreezing, Chap 27

    M. Orlowska, A. LeBail*, M. Havet, Ohmic Heating in Food Processing – Chap 27 , 2014, Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim February 14, 2014 by CRC Press – 530 Pages ISBN 9781420071085 – CAT# 71084 – Series: Electro-Technologies for Food Processing Series

  • Development of an innovative microwave assisted food freezing process

    E. Xanthakis, A. Le-Bail, H. Ramaswamy, (2014), Innovative Food Science and Emerging Technologies 26, 176–181

  • Effect of static electric field on ice crystal size reduction during freezing of pork meat

    E. Xanthakis, M. Havet, S. Chevallier, J. Abadie, A. Le-Bail (2013), Innovative Food Science and Emerging Technologies 20 115–120

  • Ice nucleation under high DC electrostatic field conditions

    Havet, M., Orlowska, M., LeBail, A. (2009), Proceedings of the BFE Conference, Compiegne, France, October 22-23