Study on the uniformity of frozen beef with various sizes and shapes thawed by radio frequency

Authors

HE Jia-ling, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306 , China
CHEN Lu, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306 , China
ZHANG Ru-yi, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306 , China ；Shanghai Dotwil Intelligent Technology Co., Ltd., Shanghai 201306 , C
ZHU Ya-li, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306 , China
LI Feng, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306 , China
JIAO Yang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306 , China

Abstract

To investigate the effects of geometric parameters on uniformity of frozen beef thawed by radio frequency (RF), frozen beef samples with 8 different shapes, thickness, bottom areas and placements were thawed in a RF oven (40.68 MHz) respectively for determining the thawing uniformity. Meanwhile, a computer model was established and utilized to predict the thawing rate and temperature distribution of the samples. The predicted temperature distribution showed a good agreement with the experimental results. The general thawing rates of all beef samples are constant and then decreased gradually as reaching the phase change temperature zone. Samples with larger thickness showed a higher thawing rate, but a worse thawing uniformity. For the samples with the same thickness, the larger the bottom area was, the slower thawing rate was. When placed vertically, the cuboid sample was more seriously overheated, and the maximum temperature reached 55.2 ℃, which represented a poor thawing uniformity. The maximum temperature of the cylinder sample was 36.6 ℃ after RF tempering with relatively better thawing uniformity.

Publication Date

2-28-2020

First Page

122

Last Page

128

DOI

10.13652/j.issn.1003-5788.2020.02.023

Recommended Citation

Jia-ling, HE; Lu, CHEN; Ru-yi, ZHANG; Ya-li, ZHU; Feng, LI; and Yang, JIAO (2020) "Study on the uniformity of frozen beef with various sizes and shapes thawed by radio frequency," Food and Machinery: Vol. 36: Iss. 2, Article 23.
DOI: 10.13652/j.issn.1003-5788.2020.02.023
Available at: https://www.ifoodmm.cn/journal/vol36/iss2/23

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