The objective of this research was to evaluate the influence of static electric field (SEF) on
the freezing of pork meat (pork tenderloin muscle) with respect to the size of ice crystal …

In this study, a novel experimental setup was developed and an innovative process was
implemented aiming at the application of microwave radiation during freezing of a food …

This research aimed to reduce the loss of juiciness and textural properties of prepared beef
steak during freezing by applying low voltage electric field (LVEF). Results showed that …

The objective of this study was to investigate the effects of electrostatic field treatment on the
quality attributes of frozen lamb meat. The static external electric field was applied at the …

This study investigated the effects of a high-voltage electrostatic field (HVEF) on the freezing
behavior and quality maintenance of pork tenderloin. Based on the freezing behavior of …

To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental
study was conducted using the high voltage electric field and static magnetic field separately …

In this study, a synergistic strategy utilizing low-voltage electrostatic field (LVEF) and
antifreeze agents (4% sucrose+ 4% sorbitol) was proposed to reduce quality deterioration of …

We investigated the thawing characteristics of frozen pork tenderloin meat by high-voltage
electrostatic field (HVEF) considered to be the corona discharge treatment in the research …

In present study the effect of freezing in the absence and presence of static electric field
(SEF) on selected freezing parameters of liquid and solid food including: distilled water …

The potential exploitation of radiofrequency (RF) to assist food freezing was studied. To this
aim, freezing of pork meat was performed in a RF pilot equipment modified to allow food …