Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

Kim, Jinse; Park, Jong Woo; Park, Seok-Ho; Choi, Dong Soo; Choi, Sung R.; Kim, Yong Hoon; Lee, Soo Jang; Park, Chun Wan; Han, Gui Jeung; Cho, Byoung‐Kwan

doi:10.5307/jbe.2016.41.2.108

Cited by 22 publications

(12 citation statements)

References 14 publications

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“…Results indicated that radio frequency tempering led to a relatively uniform temperature distribution in lean meat, but resulted in a vastly large temperature difference in fat and lean meat blend. Kim et al () found that the edges and corners of cylindrical pork samples were over 20°C when to the center reached −4°C in a flat‐electrode radio frequency heating system. Curving the top flat electrode to fit the cylindrical pork sample could significantly improve the temperature uniformity.…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…A model of frozen pork, whose relative permittivity is ε ′=20.4, 5 and dielectric loss factors set to ε ″=8, 9,10 has a length and width fixed at 150 and 100 mm, respectively. The thickness' variation range is 20 to 100 mm (corresponding to a mass variation range of approximately 220 to 1200 g) is employed in the simulation.…”

Section: Simulations and Discussionmentioning

confidence: 99%

“…The operation frequency belongs to the ISM band, which can be used without application. 5,6 Moreover, the device which works in this frequency has an acceptable skin depth for frozen meat, so that the frozen meat can be heated rapidly and uniformly. Measurement results revealed that the thawing time was reduced from a maximum of about 8 hours to about 4 minutes compared with other three methods.…”

Section: Introductionmentioning

confidence: 99%

“…A novel RF thawing chamber has been designed, which overall size is 300 × 300 × 230 mm with a resonant frequency of 433 MHz. The operation frequency belongs to the ISM band, which can be used without application 5,6 . Moreover, the device which works in this frequency has an acceptable skin depth for frozen meat, so that the frozen meat can be heated rapidly and uniformly.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Radio frequency thawing chamber for rapidly thawing applications

Tang

Aldhaeebi

Olaimat

et al. 2020

Micro & Optical Tech Letters

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A radio frequency chamber for rapid food thawing is presented. The proposed chamber is mainly composed of an aluminum shell, a plastic tray, and two metal cylinders with two metal disks located in the top and bottom of the chamber. The size of the thawing chamber is 300 × 300 × 230 mm. The proposed chamber resonates at a frequency of 433 MHz. The influences of the size of the frozen models and the chamber structure on the resonant frequency are analyzed. The simulated electric field of the chamber is distributed evenly and concentrated. Experimental results demonstrate that the proposed chamber can provide a fast and uniform thawing effect compared with the other three current methods.

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“…Llave et al [ 22 ] discovered the RF tempering rate of tuna fish was three times higher than that with air tempering and that the best uniformity occurred with a top electrode projection similar in size to the sample. Kim et al [ 23 ] investigated RF tempering of pork with a curved-shape top electrode and found that temperature uniformity was improved by using a top electrode with a projection area smaller than that of the sample. Koray Palazoğlu et al [ 24 ] compared RF (27.12 MHz) and microwave (915 MHz) tempering of frozen blocks of shrimp (1.75 kg) and observed that localized overheating occurred in samples subjected to microwave tempering.…”

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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Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

Cited by 22 publications

References 14 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

Radio frequency thawing chamber for rapidly thawing applications

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

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