Journal of Biosystems Engineering

Korean Society for Agricultural Machinery (한국농업기계학회)
권호 표지
DOI QR코드

DOI QR Code

Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

  • Kim, Jinse (Postharvest Engineering Division, National Institute of Agricultural Sciences) ;
  • Park, Jong Woo (Postharvest Engineering Division, National Institute of Agricultural Sciences) ;
  • Park, Seokho (Postharvest Engineering Division, National Institute of Agricultural Sciences) ;
  • Choi, Dong Soo (Postharvest Engineering Division, National Institute of Agricultural Sciences) ;
  • Choi, Seung Ryul (Postharvest Engineering Division, National Institute of Agricultural Sciences) ;
  • Kim, Yong Hoon (Postharvest Engineering Division, National Institute of Agricultural Sciences) ;
  • Lee, Soo Jang (Postharvest Engineering Division, National Institute of Agricultural Sciences) ;
  • Park, Chun Wan (Postharvest Engineering Division, National Institute of Agricultural Sciences) ;
  • Han, Gui Jeung (Agro-Food Utilization Division, National Institute of Agricultural Sciences) ;
  • Cho, Byoung-Kwan (Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University)
  • Received : 2016.05.14
  • Accepted : 2016.05.27
  • Published : 2016.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at $-70^{\circ}C$ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and $-20^{\circ}C$. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at $-20^{\circ}C$ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing.

Keywords

References

  1. Artemov, V. G. and A. A. Volkov. 2014. Water and Ice Dielectric Spectra Scaling at $0^{\circ}C$. Ferroelectrics 466(1):158-165. https://doi.org/10.1080/00150193.2014.895216
  2. Bengtsson, N. E., J. Melin, K. Remi and S. Soderlin. 1963. Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10-200 MHz. Journal of the Science of Food and Agriculture 14:592-604. https://doi.org/10.1002/jsfa.2740140812
  3. Bengtsson, N. E. and P. O. Risman. 1971. Dielectric properties of foods at 3 GHz as determined by cavity perturbation technique. J of Microwave Power 6(2):107-123. https://doi.org/10.1080/00222739.1971.11688789
  4. Farag, K.W., J.G. Lyng, D.J. Morgan and D.A. Cronin. 2008. Dielectric and thermophysical properties of different beef meat blends over a temperature reange of -18 to +$10^{\circ}C$. Meat Science 79:740-747. https://doi.org/10.1016/j.meatsci.2007.11.005
  5. Farag, K.W., J.G. Lyng, D.J. Morgan and D.A. Cronin. 2011. A comparison of conventional and radio frequency thawing of beef meats: Effects on product temperature distribution. Food and Bioprocess Technology 4(7):11281136.
  6. Jo, Y. J., M. Y. Jang, Y. K. Jung, J. H. Kim, J. B. Sim, J. Y. Chun, S. M. Yoo, G. J. Han and S. G. Min. 2014. Effect of Novel Quick Freezing Techniques Combined with Different Thawing Process on Beef Quality. Korean J. Food Sci. An. 34(6):777-783. https://doi.org/10.5851/kosfa.2014.34.6.777
  7. Kim, J., H. H. Chun, S. Park, D. Choi, S. R. Choi, S. Oh and S.M. Yoo. 2014. System Design and Performance Analysis of a Quick Freezer using Supercooling. . J. of Biosystems Eng. 39(4):330-335. https://doi.org/10.5307/JBE.2014.39.4.330
  8. Kim, J., J. W. Park, S. Park, D. S. Choi, Y. H. Kim, S. J. Lee, S. M. Yoo and G. J. Han. 2015. Effects of Electromagnetic Heating on Quick Freezing. J. of Biosystems Eng. 40(3):271-276. https://doi.org/10.5307/JBE.2015.40.3.271
  9. Llave, Y., Y. Terada, M. Fukuoka and N. Sakai. 2014. Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies. J. of Food Eng. 139:1-9. https://doi.org/10.1016/j.jfoodeng.2014.04.012
  10. Ohlesson, T. 1999. Minimal processing of foods with electric heating methods. In Processing Foods: Quality Optimization and Process Assessment. Eds. F.A.R. Oliviera, J.C. Oliviera, with M. E. Hendrickx, D. Knorr, and L. Gorris, CRC Press, Boca ration. FL 97-105.
  11. Park, J. W., J. Kim, S. H. Park, D. S. Choi, S. R. Choi, Y. H. Kim, S. J. Lee and H. Kim. 2015. Effects of Various Thawing Conditions on Quality Characteristics of Frozen Garlic. J East Asian Soc Dietary Life 25(5):893-901 https://doi.org/10.17495/easdl.2015.10.25.5.893
  12. Piyasena, P., C. Dussault, T. Koutchma, H. S. Ramaswamy and G. B. Awuah. 2003. Radio Frequency Heating of Foods: Principles, Applications and Related Properties-A Review. Critical Reviews in Food Science and Nutrition 43(6):587-606 https://doi.org/10.1080/10408690390251129
  13. Ryynanen, S. 1995. The electromagnetic properties of food materials: A review of the basic principles. J. of Food Eng. 26:409-429. https://doi.org/10.1016/0260-8774(94)00063-F
  14. Song, J. C. and H. J. Park. 1995. Physical, Functional, Textural and Rheological Properties of Foods. Ulsan University Press 113-119.
  15. Uyar R., T. F. Bedane, F. Erdogdu, T. K. Palazoglu, K. W. Farag and F. Marra. 2015. Radio-frequency thawing of food products-A computational study. J of Food Eng. 146:163-171. https://doi.org/10.1016/j.jfoodeng.2014.08.018
  16. Wang, J., K. Luechapattanaporn, Y. Wanf and J. Tang. 2012. Radio-frequency heating of heterogeneous food - Meat lasagna. Journal of Food Engineering 108:183-193. https://doi.org/10.1016/j.jfoodeng.2011.05.031

Cited by

  1. Radio-Frequency Applications for Food Processing and Safety vol.9, pp.1, 2018, https://doi.org/10.1146/annurev-food-041715-033038
  2. Effects of radio frequency, air and water tempering, and different end-point tempering temperatures on pork quality pp.01458876, 2019, https://doi.org/10.1111/jfpe.13026