Experimental investigation of the effect of conveyor movement and sample's vertical position on radio frequency tempering of frozen beef

Palazoğlu, T. Koray; Miran, Welat

doi:10.1016/j.jfoodeng.2017.09.020

Cited by 22 publications

(3 citation statements)

References 23 publications

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“…Also, traditional tempering methods lead to outer surface melting and gradually transfer energy to the sample center, while the melted layer with a lower thermal conductivity reduced the heat transfer rate and resulted in a slow heating rate. Palazoğlu and Miran () also found that radio frequency tempering frozen beef had the same tempering rate trend as in this study. A slow heating rate was shown when undergoing phase change period (−4 ~ −2°C).…”

Section: Resultssupporting

confidence: 82%

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: Resultssupporting

confidence: 82%

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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“…Subsequently, the size and geometry of the sample can affect its absorption of microwave energy, thereby affecting the uniformity of RF heating (Romano & Marra, 2008; Tiwari et al., 2011). Finally, the uniformity of heating is associated with the location of the sample (Birla et al., 2008; Huang, Zhu, et al., 2015; Palazoğlu & Miran, 2018). Therefore, the influence of all the above factors should be considered to avoid quality deterioration of the muscle foods caused by nonuniform thawing.…”

Section: Key Factors Of Thawing Technologies Affecting Muscle Foodsmentioning

confidence: 99%

A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods

Zhang

Liu

Xie

et al. 2022

Comp Rev Food Sci Food Safe

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For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.

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“…In contrast, RF tempering resulted in a relatively uniform overall temperature distribution. Palazoğlu and Miran [ 25 ] studied the effect of conveyor movement and sample vertical position on RF tempering of frozen lean beef (2.0 kg). It was demonstrated that tempering beef at the mid position in stationary mode and at high position on an upwardly inclined conveyor in continuous mode could achieve the best temperature uniformity.…”

Section: Introductionmentioning

confidence: 99%

Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (Salmo salar)

Han

Chen

et al. 2022

Foods

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Salmon (Salmo salar) is a precious fish with high nutritional value, which is perishable when subjected to improper tempering processes before consumption. In traditional air and water tempering, the medium temperature of 10 °C is commonly used to guarantee a reasonable tempering time and product quality. Radio frequency tempering (RT) is a dielectric heating method, which has the advantage of uniform heating to ensure meat quality. The effects of radio frequency tempering (RT, 40.68 MHz, 400 W), water tempering (WT + 10 °C, 10 ± 0.5 °C), and air tempering (AT + 10 °C, 10 ± 1 °C) on the physiochemical properties of salmon fillets were investigated in this study. The quality of salmon fillets was evaluated in terms of drip loss, cooking loss, color, water migration and texture properties. Results showed that all tempering methods affected salmon fillet quality. The tempering times of WT + 10 °C and AT + 10 °C were 3.0 and 12.8 times longer than that of RT, respectively. AT + 10 °C produced the most uniform temperature distribution, followed by WT + 10 °C and RT. The amount of immobile water shifting to free water after WT + 10 °C was higher than that of RT and AT + 10 °C, which was in consistent with the drip and cooking loss. The spaces between the intercellular fibers increased significantly after WT + 10 °C compared to those of RT and AT + 10 °C. The results demonstrated that RT was an alternative novel salmon tempering method, which was fast and relatively uniform with a high quality retention rate. It could be applied to frozen salmon fillets after receiving from overseas catches, which need temperature elevation for further cutting or consumption.

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Experimental investigation of the effect of conveyor movement and sample's vertical position on radio frequency tempering of frozen beef

Cited by 22 publications

References 23 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

A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods

Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (Salmo salar)

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