Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins

Amiri, Amir; Mousakhani-Ganjeh, Alireza; Shafiekhani, Soraya; Mandal, Ronit; Pratap-Singh, Anubhav; Kenari, Reza Esmaeilzadeh

doi:10.1016/j.ifset.2019.102191

Cited by 62 publications

(30 citation statements)

References 29 publications

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“…Single analysis of variance showed that compared to control, the thawing time showed statistically significant difference (p < 0.05). Amiri et al found that the thawing time of beef under a HVEF system would significantly shorten than that of the control [20], which was consistent with the results of this study. From Figure 2(b), we found that compared with the control group, when the needle distance is 8 cm and electrode distance is 10 cm, the thawing time was shortened by 1.44 times, 1.66 times, 1.83 times, 2.15 times, and 2.15 times, respectively, at 12 kV, 15.2 kV, 20 kV, 24.8 kV, and 28 kV voltages.…”

Section: Discussionsupporting

confidence: 92%

Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

Zhang

Ding

et al. 2019

Journal of Food Quality

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In order to investigate the thawing time and water-holding capacity under high-voltage electric field (HVEF), we studied the thawing experiments of frozen beef in a multiple needles-to-plate electrode system. The electric field, thawing characteristics, and quality parameters during the thawing process were measured. The results showed that compared with the control, the thawing time of beef under HVEF was significantly shortened, the thawing rate increased significantly, the drip loss decreased, and the centrifugal loss increased during the thawing process. By the response surface analysis and single-factor analysis of variance, the best thawing conditions for each thawing parameter were determined. It provides a theoretical basis and practical guidance for understanding the characteristic parameters of the high-voltage electric field thawing technology.

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Section: Discussionsupporting

confidence: 92%

Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

Zhang

Ding

et al. 2019

Journal of Food Quality

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“…observed that increasing microwave energy (500–2000 J g −1 ) led to decreases in broad bean seed protein solubility. Evidently, microwaving has an adverse effect on plant protein solubility, which is also a common problem for other protein‐processing methods 36 …”

Section: Resultsmentioning

confidence: 99%

Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein

Yen¹,

Pratap-Singh²

2020

J Sci Food Agric

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BACKGROUND Peas are an inexpensive yet nutritious and sustainable source of protein. However, it is challenging to incorporate pea proteins into food formulations owing to their beany or green off‐flavours and their limited water solubility. RESULTS Vacuum microwave dehydration (VMD) of pea protein with an initial moisture content of 425% (dry basis, db) at 2 W g−1 specific microwave energy and 200 Torr vacuum level for 88 min led to an 83% reduction in total volatile compound concentration. VMD processing at high initial moisture contents facilitated the Maillard reaction, enhancing the extent of protein cross‐linking, leading to a marked decrease in soluble protein content, to 11 g kg−1. Reducing the initial moisture content to 56% db greatly retained protein solubility (112–113 g kg−1), but it only led to a minor reduction in total volatile compound concentration (2–11% reduction). A high microwave energy (20 W g−1)–short time (2 min) treatment at 200 Torr vacuum level was found optimal, reducing both volatile levels and soluble protein content by ~50%. CONCLUSION Evidently, it is difficult to employ VMD without reduction of pea protein solubility and corresponding changing in functionality. Yet, if optimized, VMD has the capability to decrease volatile concentrations while retaining protein solubility. Future sensory analysis should be conducted to determine whether the aforementioned reductions in total volatile compound concentration may have a notable effect on consumer palatability. © 2020 Society of Chemical Industry

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“…Reducing the time to thaw foods will minimize microbial growth, chemical deterioration, excess water loss due to dehydration or dripping, and decrease energy costs [ 103 , 107 , 108 , 109 , 110 ]. During a long thawing process, the quality of the product is significantly deteriorated through protein denaturation, mass loss, and changes in taste, texture, and color [ 107 , 111 , 112 ]. Therefore, better quality and higher energy efficiency are realized when the thawing time is shorter [ 113 ].…”

Section: Effect Of Thawing On Food Qualitymentioning

confidence: 99%

“…To minimize dripping during thawing and deterioration in quality, new technologies have been developed in recent years. These include microwave thawing [ 102 , 114 , 115 , 116 ], ohmic thawing [ 113 ], high-pressure thawing [ 61 , 101 ], ultrasonic thawing [ 107 , 117 ], radiofrequency thawing [ 33 , 108 , 118 ], high-voltage electric field thawing [ 104 , 111 ], and far-infrared thawing [ 112 ]. Among these methods, microwave thawing presents advantages such as a short thawing time, easy control, fast heat efficiency, and energy saving.…”

Section: Effect Of Thawing On Food Qualitymentioning

confidence: 99%

Finite Element Method for Freezing and Thawing Industrial Food Processes

Fadiji

Ashtiani

Onwude

et al. 2021

Foods

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Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.

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Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins

Cited by 62 publications

References 29 publications

Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein

Finite Element Method for Freezing and Thawing Industrial Food Processes

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