Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp

Palazoğlu, T. Koray; Miran, Welat

doi:10.1016/j.ifset.2017.04.005

Cited by 49 publications

(13 citation statements)

References 25 publications

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“…Farag, Lyng, Morgan, and Cronin () also indicated that radio frequency defrosting beef resulted in similar uniform temperature distribution profiles compared to conventional air tempering, but some edges of the meat samples were over‐heated. Koray Palazoğlu and Miran () reported similar findings that edges and corners showed higher temperature comparing to the center during radio frequency tempering shrimp blocks.…”

Section: Resultsmentioning

confidence: 65%

Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality

Zhu

Tang

et al. 2019

J Food Process Engineering

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To explore the effects of different tempering methods and end‐tempering temperature on pork quality, 1 kg frozen lean pork samples in cuboid shapes were treated under radio frequency tempering (3 kW, 27.12 MHz), water tempering, and air tempering from −22°C to −1°C and −4°C, respectively. Tempering time, temperature distribution, drip loss, cook loss, pH, color, thiobarbituric acid reactive substances (TBARS) value, total volatile base nitrogen (TVBN) value of tempered samples were evaluated for comparison. Results showed both tempering methods and tempering temperature had significant (p < 0.05) effects on pork quality. The tempering time needed for water and air tempering were about 9 and 17 times longer than radio frequency tempering to reach −1°C, respectively (p < 0.05). From the tempering temperature point of view, when tempered to −1°C, no significant effect was found on physical and chemical properties of pork samples than tempered to −4°C (p > 0.05) expect for the increased drip loss, cook loss and the decreased pH (p < 0.05). From the tempering method point of view, air tempering retains the most physiochemical properties of fresh pork samples except for a higher cook loss, and a lower pH when tempering to −1°C (p < 0.05). The cook loss, TVBN and b* values were significantly higher, and the pH and L* values were lower (p < 0.05) in water immersion tempering to −1°C than those of fresh samples. Meanwhile, the cook loss, TVBN and b* was higher, and pH was lower than those of fresh values (p < 0.05) after radio frequency tempering to −1°C. In general, air tempering retained the best quality of pork samples, and radio frequency tempering showed the fastest tempering rate while also resulted in an acceptable meat quality, which has the potential of being further applied to meat industry. Practical application Results in this study provide sufficient data to the meat industry for selecting appropriate tempering method and target tempering temperature based on specific requirements. Results reveal that radio frequency tempering was fast and relatively uniform, which had the capability of defrosting meat blocks in the desired short time with acceptable physiochemical properties. However, radio frequency tempering also showed its limitation on non‐uniform heating especially at targeting temperature of −1°C. This reminds the meat industry to carefully design tempering protocols with appropriate tempering rate and endpoint temperature when applying radio frequency technology.

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Section: Resultsmentioning

confidence: 65%

Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality

Zhu

Tang

et al. 2019

J Food Process Engineering

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“…For RFT, the optimal frequency to thaw frozen products could be selected so that the food products retain their quality and have a non‐significant difference with fresh products. Koray Palazoğlu and Miran (2017) experimented comparing the effects of microwave (915 MHz, 500 W) and RF (27.12 MHz, 1,000 W) on thawing time and temperature uniformity of frozen shrimp. The results showed that the temperature distribution on the sample surface was uniform during the RF process with no local overheating (Koray Palazoğlu & Miran, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano ( Trachinotus ovatus )

et al. 2021

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The effects of five thawing methods (ultrasonic thawing [UT], radiofrequency thawing [RFT], water immersion thawing [WIT], microwave thawing [MT], and cold storage thawing [CST]) on physicochemical properties, water migration, and protein characteristic of whole frozen pompano (Trachinotus ovatus) were investigated and compared with fresh samples (FS). The physicochemical changes of thawed pompano were analyzed based on pH, total volatile basic nitrogen (TVB‐N), color difference. The protein aggregation, physicochemical properties and conformation of myofibrillar proteins (MPs) were evaluated by Sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry, and Raman spectra, respectively. Water migration and MPs microstructure were measured by low‐field nuclear magnetic resonance (LF‐NMR) and scanning electron microscope (SEM), respectively. The results showed that different thawing methods could accelerate the protein denaturation and decrease of quality in pompano, especially MT treatment causing more seriously local overheating phenomena. Among the samples with different thawing treatments, the changes of pH, TVB‐N values, and color difference in RFT and UT were closed to that from FS. The MT had the shortest thawing time, but could produce the damage of structural muscle. RFT had desirable thermal stability and made the protein secondary structure more stable, the myofibril bundles were also straight and smooth by SEM observation. The content of bound water and free water had no significant changes by LF‐NMR. Therefore, compared with other thawing methods, RFT is a desirable thawing method for maintaining the quality of thawed pompano. Practical applications Before further processing of frozen pompano, the thawing process is an important part, which is highly associated with the quality of products. The damage of conformation and properties in aquatic protein caused by freeze‐thaw process is very obvious in food processing industry. Compared to microwave thawing, ultrasonic thawing, and traditional methods, the radiofrequency thawing (RFT) could reduce changes in structure and properties of protein, and have higher thawing efficiency. The temperature distribution on the pompano surface was uniform during the radiofrequency process with higher strong penetration and less local overheating. The RFT is a desirable thawing method to maintain the quality and extend the shelf life of frozen pompano for application in food industry.

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“…In recent years, due to the capability of microwave and ohmic treatments to ensure the quality and safety of foods, these technologies have been increasingly used in many fields of the food industry, including cooking, preheating, blanching, pasteurization, sterilization, oxidation stability, tempering, drying, thawing, extraction, roasting, rendering and peeling …”

Section: Introductionmentioning

confidence: 99%

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

2019

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BACKGROUND: Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and 200 V for 110 s) and conventional heating (27-75 ∘ C for 30 min) treatments on inactivation of Escherichia coli, Salmonella Typhimurium, S. Enteritidis and Staphylococcus aureus pathogens; pH and degradation of vitamin C, -carotene and phenolic compounds of cantaloupe juice were investigated. RESULTS: As time passed, all of the treatments resulted in significant (P ≤ 0.05) decreases in the number of pathogens and vitamin C, -carotene and phenolic compound content, whereas the pH of samples did not show significant changes. The mentioned parameters were more reduced by increasing the power, voltage and temperature of ohmic, microwave and conventional heating treatments, respectively. Comparison of the results for conventional heating with those of ohmic and microwave heating revealed that the complete inactivation time of pathogens by the two latter treatments was much shorter than that of the former. After 20 s, the effect of ohmic heating at 200 V on decreasing vitamin C content was significantly (P ≤ 0.05) higher than that of the other treatments. The amounts of -carotene and phenolic compounds showed the most reduction under 800 W microwave treatment. CONCLUSION: The results obtained for conventional, ohmic and microwave heating treatments indicated a higher degradation of -carotene and phenolic compounds and a lower loss of vitamin C in the former. -Carotene determination -Carotene was extracted with hexane-acetonitrile-ethanol solution and the content was measured at a wavelength of 480 nm (UV-visible; Philips, Cambridge, UK). The result was expressed as micrograms of -carotene per gram of dry solids. 41 J Sci Food Agric 2019; 99: 4276-4286

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Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp

Cited by 49 publications

References 25 publications

Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality

Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality

Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano ( Trachinotus ovatus )

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

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