Modeling of fish boiling under microwave irradiation

Liu, Shixiong; Yu, Xingyi; Fukuoka, Mika; Sakai, Noboru

doi:10.1016/j.jfoodeng.2014.04.017

Cited by 23 publications

(13 citation statements)

References 36 publications

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“…Visualization of this temperature distribution revealed temperature changes at specific locations inside the fish sample and helped characterize heat transfer mechanisms during cooking. Although the temperature distribution of selected food products during cooking has been successfully simulated using computational models in recent years, the foods simulated have remained relatively homogenous (for example, blocks of fish muscle) and heat‐induced changes in the size of the food can cause disagreements between predicted and experimental values (Liu and others ). Since the saury evaluated in this study was a relatively complex food system consisting of skin, white meat, dark meat, and offal, temperature distribution was instead visualized using the data collected by thermocouples.…”

Section: Resultsmentioning

confidence: 99%

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods

Cheung

Tomita

Takemori

2016

Journal of Food Science

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The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remaining in saury after grilling, pan-frying or deep-frying to center temperatures of 75, 85, or 95 °C, and examined physical loss, lipid oxidation, and thermal degradation as mechanisms of DHA and EPA loss. Temperature changes inside the saury were monitored using thermocouples, while DHA and EPA contents, oxygen radical absorbance capacity, and measurements of lipid oxidation (that is, carbonyl value and thiobarbituric acid value) were determined chemically. Visualization of temperature distribution inside fish samples during cooking revealed large differences in heat transfer among cooking methods. True retention rates in grilled (DHA: 84 ± 15%; EPA: 87 ± 14%) and pan-fried samples (DHA: 85 ± 16%; EPA: 77 ± 17%) were significantly higher than deep-fried samples (DHA: 58 ± 17%; EPA: 51 ± 18%), but were not affected by final center temperatures despite differences in cooking times. Physical loss via cooking losses (grilling and pan-frying) or migration into frying oil (deep-frying) accounted for large quantities of DHA and EPA loss, while lipid oxidation and thermal degradation did not appear to be major mechanisms of loss. The antioxidant capacity of saury was not significantly affected by cooking treatments. The results of this study suggest that minimization of physical losses during cooking may increase DHA and EPA contents retained in cooked Pacific saury.

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Section: Resultsmentioning

confidence: 99%

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods

Cheung

Tomita

Takemori

2016

Journal of Food Science

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“…Because ICCG is used to solve edge-based finite-element equations for quasi-static electromagnetic fields and heat transfer, other parameters, including the converge test tolerance levels, divergence tolerance and maximum iterations, were also necessary (Liu et al, 2013). The convergence test tolerance demonstrated the tolerated calculation error, while iterations showed the maximum number of repetitions of the analysis process until the desired convergence test tolerance (calculation error) was approached (Liu et al, 2014). The defined divergence represents the maximum accepted volume density of the outward flux of a vector field from an infinitesimal volume around a given point in our vector calculus (Liu et al, 2014).…”

Section: Solution Proceduresmentioning

confidence: 99%

“…The convergence test tolerance demonstrated the tolerated calculation error, while iterations showed the maximum number of repetitions of the analysis process until the desired convergence test tolerance (calculation error) was approached (Liu et al, 2014). The defined divergence represents the maximum accepted volume density of the outward flux of a vector field from an infinitesimal volume around a given point in our vector calculus (Liu et al, 2014).…”

Section: Solution Proceduresmentioning

confidence: 99%

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Computer simulation of radiofrequency defrosting of frozen foods

Llave

Liu

Fukuoka

et al. 2015

Journal of Food Engineering

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“…The main protein content in fish, i.e., actin and myosin, is susceptible to denaturation when exposed to microwaves ( Fig. 4) [43]. Although these myofibrillar proteins start to denature at about 85 °C, a higher temperature was needed to induce denaturation when they exist in canned fish, reaching up to 130 °C.…”

Section: Mineral Analysismentioning

confidence: 99%

Validation of Mineral (Fe, Zn, and Cu) Analysis Methods in Carbohydrate, Protein and Fat-Rich Samples Using Microwave Digestion Method

2020

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Destruction process using both dry and wet conditions serves as a significant step in mineral quantification. Wet destruction using microwave-assisted digestion refers to the standard method of AOAC (2012); in this work, we modified the destruction procedures provided in the microwave digestion manual book, including temperature, reagent volume (HNO3 and H2O2), and length of destruction. The experiment works aimed (1) to validate the procedures in destruction process using microwave digestion; (2) to quantify Fe, Zn and Cu in various food matrices (canned peas, canned fish, full cream powdered milk) using a validated method. The method was evaluated according to linearity, accuracy, precision, absolute and relative LOD, LOQ, and intra-reproducibility. Measurement of Fe, Zn and Cu were considered to have a satisfying accuracy at a range of 80-115%, with a good precision value (% RSD < 2/3 CV Horwitz), while regression curves R 2 > 0.995. The results showed that data collected from the modified method was not significantly different compared to those from the AOAC method. The currently developed method also fulfilled the acceptability requirements for laboratory analysis.

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Modeling of fish boiling under microwave irradiation

Cited by 23 publications

References 36 publications

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods

Computer simulation of radiofrequency defrosting of frozen foods

Validation of Mineral (Fe, Zn, and Cu) Analysis Methods in Carbohydrate, Protein and Fat-Rich Samples Using Microwave Digestion Method

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