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Trial lecture
"Recent advances in electrical recording from the brain"
Main research findings
Cell damage occurring during freezing and thawing is a major challenge in medicine and in the food industry. Hence, research is carried out to provide technology to reduce the damage as well as to evaluate (monitor) it.
This thesis focuses on using electrical bioimpedance as a tool for monitoring the effect of freezing/thawing on pork meat and its possible application in the frozen state of the product. Moreover, it also reports on the interaction between electromagnetic fields and biomaterials during freezing.
This interaction was examined using a piece of the equipment (field chamber), which was built to expose the samples to electric fields and static magnetic fields during freezing. However, no significant effects of the fields were detected.
We have also shown that bioimpedance data can provide valuable information regarding membrane integrity and water distribution in meat. Bioimpedance measurements were performed during freezing/thawing as well as in the frozen state of the sample and we could clearly see that bioimpedance accurately differentiated the fresh and frozen meat. Furthermore, bioimpedance has the potential to differentiate the damage or effect caused by the different processes. We also demonstrated that the electrical bioimpedance could be measured far below the freezing point.