【Lecture 1】
Title: Freezing under electric and magnetic field: a review
Speaker：Prof.Alain LeBail（Nantes-Atlantic National College of Veterinary Medicine, Food Science and Technology）
Time： 9:30-11:00 am , April 10,2018 (Thursday)
Location：Room 234, Building # B8, University town campus of SCUT
Abstract：Phase change in biological tissues may be affected by electrical and magnetic disturbances. This presentation proposes a review based on existing literature as well as some very recent results on freezing under static electric field (SEF), magnetic field (MF) and microwave conditions.Freezing under static electric field of water, aqueous solution and pork meat has been investigated by the authors, showing the ability of this process to refine ice crystals in frozen matrices. SEF permits to lower the supercooling and to trigger the phase change of water to ice. The radiofrequencies and microwaves has been used recently in food freezing by researchers to promote the refined ice crystallization in food systems. Even though the energy optimization of the process is still in debate, the benefit in terms of size of ice crystals has been evidenced.
Introduction of speaker：Prof Alain LE-BAIL is at the head of a research group of 24 permanent staffs (with UMR GEPEA)a famous professor at Nantes-Atlantic National College of Food Science and Engineering and Veterinary Medicine (ONIRIS). His research themes concern the impact of processing on food structure and food functionality. The focuses are on baking technology and on innovative technology. He has supervised 25 PhD students, published 140 peer reviewed papers and is the coauthor of 5 patents. The H Index of Prof Alain LE-BAIL is 24. Now, his research interests include the phase change in food systems (water/ice, lipids, biopolymers, and so on), the texture contrasts in food (crust crumb transition) vs process, the heat and mass transfer in food processes/thermomechanical& phase change (freezing, …), and so on.
【Lecture 2】
Title： Microwave assisted freezing of fruits and vegetables; some results from FREEZEWAVE H2020 project
Speaker：Piyush JHA（PhD student of Professor Alain LE-BAIL）
Time： 2:30-4:00 pm, April 10, 2018 (Thursday)
Location：Room 234, Building # B8, University town campus of SCUT
Abstract: In this study, low power microwaves (2450 MHz) were applied during freezing of potato. The impact of this process was evaluated on the quality attributes of the food product and compared with conventional freezing. The application of microwaves during freezing process resulted in a longer freezing time than compared to conventional freezing condition. The image analysis (X-ray tomography) results reveal that the application of microwaves during freezing process produced better microstructure then the conventional method.
Introduction of speaker：Piyush JHA is a PhD student of Prof Alain LE-BAIL, he is from India, He got a MSc at TNAU-Chennai-INDIA. He is in last year PhD project at ONIRIS on FREEZEWAVE project. His topics is on Freezing assisted by microwaves and the impact on frozen foods quality.
【Lecture 3】
Title: Thermal stress during freezing
Time：10:00-11:30 am, April 11(Wednesday)
Location：Dongtang Conference Room, Building #13
Abstract：This presentation will propose an overview on the thermomechanical issues related to freezing of biological tissues rich in water. Water expanses when it solidifies and then ice crystals will contract when temperature will be lowered following the freezing process. This presentation will provide an overview on how stress and strain develop during freezing, and in which conditions internal cracks may appear in foods during freezing. In particular fast freezing may expose tissues to cracks and finally higher drip losses. The link with pressure assisted freezing will be also discussed.
Introduction of speaker：Prof Alain LE-BAIL is at the head of a research group of 24 permanent staffs (with UMR GEPEA)a famous professor at Nantes-Atlantic National College of Food Science and Engineering and Veterinary Medicine (ONIRIS). His research themes concern the impact of processing on food structure and food functionality. The focuses are on baking technology and on innovative technology. He has supervised 25 PhD students, published 140 peer reviewed papers and is the coauthor of 5 patents. The H Index of Prof Alain LE-BAIL is 24. Now, his research interests include the phase change in food systems (water/ice, lipids, biopolymers, and so on), the texture contrasts in food (crust crumb transition) vs process, the heat and mass transfer in food processes/thermomechanical& phase change (freezing, …), and so on.
Welcome all the teachers and students to attend!
