Electrical conductivity and ohmic thawing of frozen tuna at high frequencies

Ohmic Heating of Lemon and Grapefruit Juices Under Vacuum Pressure— Comparison of Electrical Conductivity and Heating Rate

“…An investigation into the usage of high pressureohmic heating in the thawing of frozen beef samples showed that the effect of high pressure resulted in a higher value of electrical conductivity (Min, Hong, Chun, & Park, 2016). Electrical conductivity depends on many parameters such as liquid structure and density of ions, concentration, temperature, bubble (air bubble, vapor bubble, and bubble release following an electrochemical reaction), particle size, electric current direction, viscosity, and to some degree pressure (Castro et al, 2004;Darvishi et al, 2013;Figura & Teixeira, 2007;Goullieux & Pain, 2014;Halden et al, 1990;Icier & Ilicali, 2004, 2005Liu et al, 2017;Min et al, 2016;Zhu, Zareifard, Chen, Marcotte, & Grabowski, 2010). Some parameters depend on each other, for example, viscosity decreases with temperature or bubble formation rate increases with temperature.…”

Recent Advances in Food Thawing Technologies

“…Decreased the thawing time, least thawing time, and highest electrical conductivity with highest moisture and least fat contents. Parallel electrical circuit and the removal of membrane yielded higher electrical conductivity Liu et al (2017) with 1% NaCl heated using ohmic thawing systems with parallel, series, and two concentric patterns confirmed that a threedimensional ohmic heating model could be developed for highfrequency ohmic heating systems using Maxwell's equation. The results showed that the current always followed a path that had minimum electrical resistance (Guo, Llave, Jin, Fukuoka, & Sakai, 2017).…”

“…Liu et al. () applied ohmic thawing to tuna fish and indicated that this thawing technology could shorten the time for passing through the critical temperature (–30 °C). This approach may decrease total thawing time and improve the quality of the fillets.…”

“…Recently, a second generation of ohmic thawing systems at higher frequencies has been developed. The EC values of ohmic thawing (frequency range: approximately 50 to 20 kHz; temperature range: -30 to 20°C) in three tuna muscles (dorsal, lateral, and ventral) were measured by Liu et al (2017). It was shown that increasing the frequency reduced the resistance and increased the heating rate.…”

“…Llave, Mori, Kambayashi, Fukuoka, and Sakai (2016) also found that the color of fillets after RF thawing had no significant changes compared with a fresh sample and the drip loss was lower than that with air thawing. Liu et al (2017) applied ohmic thawing to tuna fish and indicated that this thawing technology could shorten the time for passing through the critical temperature (-30°C). This approach may decrease total thawing time and improve the quality of the fillets.…”