(Lecture, Apr 11) Thermal Stress During Freezing
2018-04-11 readCount:113
Topic: Thermal Stress During Freezing
Speaker: Prof. Alain LeBail(Nantes-Atlantic National College of Veterinary Medicine)
Venue: Dong Tang Hall, Building No.13, Wushan Campus
Time: Wednesday, Apr 11, 2018, 10:00-11:30
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.
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.

Announced by Food Science and Engineering