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Jiang Q, Zhang M, Mujumdar AS. Application of physical field-assisted freezing and thawing to mitigate damage to frozen food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2223-2238. [PMID: 36208477 DOI: 10.1002/jsfa.12260] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/21/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
Freezing is an effective technique to prolong the storage life of food. However, the freeze-thaw process also brings challenges to the quality of food, such as mechanical damage and freeze cracks. Increasingly, physical fields have been preferred as a means of assisting the freezing and thawing (F/T) processes to improve the quality of frozen food because of their high efficiency and simplicity of application. This article systematically reviews the application of high-efficiency physical field techniques in the F/T of food. These include ultrasound, microwave, radio frequency, electric fields, magnetic fields, and high pressure. The mechanisms, application effects, advantages and disadvantages of these physical fields are discussed. To better understand the role of various physical fields, the damage to food caused by the F/T process and traditional freezing is discussed. The evidence shows that the physical fields of ultrasound, electric field and high pressure have positive effects on the F/T of food. Proper application can control the size and distribution of ice crystals effectively, shorten the freezing time, and maintain the quality of food. Microwave and radio frequency exhibit positive effects on the thawing of food. Dipole rotation and ion oscillation caused by electromagnetic waves can generate heat inside the product and accelerate thawing. The effects of magnetic field on F/T are controversial. Although some physical field techniques are effective in assisting F/T of food, negative phenomena such as uneven temperature distribution and local overheating often occur at the same time. The generation of hotspots during thawing can damage the product and limit application of these techniques in industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qiyong Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Canada
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2
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Effects of radio frequency thawing on the quality characteristics of frozen mutton. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.02.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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3
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Yan B, Meng L, Yang H, Du L, Jiao X, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Microwave heating process of moderate-minced surimi based on multiphase porous media model. J Food Sci 2023; 88:273-292. [PMID: 36463411 DOI: 10.1111/1750-3841.16408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 12/05/2022]
Abstract
Moderately processed surimi products exhibit better nutrient retention and enhanced gels, and the great potential of microwaves application and changes in the way of chopping meat has been reported by previous research. In this study, a systematic analysis of the novel surimi product was made to explore the heat and mass transfer characteristics. A porous media model combining electromagnetic heat and hygroscopic expansion was developed to evaluate this process, and its accuracy has been verified experimentally. It was found that the dielectric characterization of multiphase mixture system has great influence on the results, the complex refractive index mixture equation was used due to its lowest root-mean-square error value. In addition, the effect of moderate processing on microwave heating was examined in terms of porosity changes. However, nonuniform temperature distributions were found in the higher porous samples, especially when the porosity is greater than 0.81. Moreover, the developed model was coupled with the evaluation for gel properties and the results showed the significant effect of moderate crushing on the gel quality during the microwave heating process.
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Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Linglu Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Huayu Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lin Du
- Information Center of the State Administration for Market Regulation, Beijing, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen, China.,Anjoy Foods Group Co., Ltd., Xiamen, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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4
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Chen X, Li F, Tang J, Shi H, Xie J, Jiao Y. Temperature uniformity of frozen pork with various combinations of fat and lean portions tempered in radio frequency. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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5
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An Innovative Computational Design for Air Impingement Coupled Radio Frequency Thawing Process. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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6
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Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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7
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Chen C, Zhang M, Mujumdar AS, Lin Z. Improvement of microwave reheating uniformity for baked pancake from dielectric properties and heating mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chen Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald Campus McGill University Montreal Quebec Canada
| | - Zhihan Lin
- Jiangsu New Herunshijia Food Co. Zhenjiang Jiangsu China
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8
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Impact of radio frequency treatment on textural properties of food products: An updated review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Han R, He J, Chen Y, Li F, Shi H, Jiao Y. Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon ( Salmo salar). Foods 2022; 11:foods11060893. [PMID: 35327315 PMCID: PMC8953369 DOI: 10.3390/foods11060893] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/22/2022] [Accepted: 03/01/2022] [Indexed: 01/27/2023] Open
Abstract
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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Affiliation(s)
- Rong Han
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Jialing He
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Yixuan Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Feng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Hu Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
| | - Yang Jiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (R.H.); (J.H.); (Y.C.); (F.L.); (H.S.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
- Correspondence: ; Tel.: +86-21-6190-8758
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10
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Yang H, Yan B, Meng L, Jiao X, Huang J, Gao W, Zhao J, Zhang H, Chen W, Fan D. Mathematical modeling of continuous microwave heating of surimi paste. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Svendsen ES, Widell KN, Tveit GM, Nordtvedt TS, Uglem S, Standal I, Greiff K. Industrial methods of freezing, thawing and subsequent chilled storage of whitefish. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Altin O, Marra F, Erdogdu F. Computational study for natural convection effects on temperature during batch and continuous industrial scale radio frequency tempering/thawing processes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110743] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Cao F, Zhang R, Tang J, Li F, Jiao Y. Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102791] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Jiang J, Zhou F, Xian C, Shi Y, Wang X. Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets. Foods 2021; 10:2663. [PMID: 34828943 PMCID: PMC8618338 DOI: 10.3390/foods10112663] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 11/30/2022] Open
Abstract
Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating. In this study, the texture of RF-tempered frozen tilapia fillets was determined under different RF conditions, the effects of related factors on the texture were analyzed, and the mechanisms by which RF tempering affected the texture of the tempered fillets were evaluated. The results show that the springiness (from 0.84 mm to 0.79 mm), cohesiveness (from 0.64 mm to 0.57 mm), and resilience (from 0.33 mm to 0.25 mm) decreased as the electrode gap was increased and the power remained at 600 W, while the shear force increased as the power was increased for the 12 cm electrode gap (from 15.18 N to 16.98 N), and the myofibril fragmentation index (MFI) values were markedly higher at 600 W than at 300 W or 900 W (p < 0.05). In addition, the tempering uniformity had a positive effect on hardness and chewiness. The statistical analysis showed that the texture after RF tempering under different RF conditions correlated relatively strongly with the free water content, cooking loss, and migration of bound water to immobilized water. The decrease in free water and bound water migration to immobilized water resulted in a significant increase in cohesiveness and resilience.
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Affiliation(s)
- Jiwei Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.J.); (F.Z.); (C.X.); (Y.S.)
- Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China
| | - Fen Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.J.); (F.Z.); (C.X.); (Y.S.)
- Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China
| | - Caining Xian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.J.); (F.Z.); (C.X.); (Y.S.)
- Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China
| | - Yuyao Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.J.); (F.Z.); (C.X.); (Y.S.)
- Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.J.); (F.Z.); (C.X.); (Y.S.)
- Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China
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15
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Yan B, Jiao X, Yang H, Jiang K, Huang J, Zhao J, Zhang H, Chen W, Fan D. Microwave heating of dried minced pork slices with different fat content: An assessment of dielectric response and quality properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111729] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Xu B, Chen J, Yuan J, Azam SR, Zhang M. Effect of different thawing methods on the efficiency and quality attributes of frozen red radish. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3237-3245. [PMID: 33222213 DOI: 10.1002/jsfa.10953] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 11/12/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate the possibility of ultrasound thawing of frozen red radish and to explore the characteristics of ultrasound thawing. The influence of low-frequency ultrasound (LFU) on the thawing efficiency of frozen red radish cylinders in air and water mediums was investigated. The effects of different ways of thawing, including air thawing (AT), water thawing (WT), refrigeration thawing (RT), ultrasound-assisted water thawing (UWT), and microwave thawing (MT) on the thawing time and quality of radish samples was studied. RESULTS The results showed that thawing time decreased remarkably in air and water mediums assisted by LFU. As the LFU power level increased, the thawing time decreased and the value of the drip loss increased. The firmness of thawed radish samples also decreased significantly compared with the fresh samples. Microwave thawing had the highest thawing rate, but the microstructure of MT radish samples was damaged severely, resulting in the highest drip loss, and the lowest firmness, and vitamin C content. In comparison with the AT, WT, and RT, a significant reduction in thawing time could be achieved for UWT (P < 0.05). Ultrasound-assisted water thawing exhibited the highest retention of color and vitamin C, and a lower destructive effect on the microstructure. CONCLUSION The results showed that LFU could be used as an efficient method to facilitate the thawing process of frozen red radishes, and better preserve the color, vitamin C, and microstructure of the final product. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Baoguo Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Jianan Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jun Yuan
- Jiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research, Huaiyin Institute of Technology, Huaian, China
| | - Sm Roknul Azam
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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17
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Jiang J, Wang H, Guo X, Wang X. Effect of radio frequency tempering on the color of frozen tilapia fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Li F, Zhu Y, Li S, Wang P, Zhang R, Tang J, Koral T, Jiao Y. A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107719] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Fadiji T, Ashtiani SHM, Onwude DI, Li Z, Opara UL. Finite Element Method for Freezing and Thawing Industrial Food Processes. Foods 2021; 10:869. [PMID: 33923375 PMCID: PMC8071487 DOI: 10.3390/foods10040869] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/23/2021] [Accepted: 04/09/2021] [Indexed: 11/30/2022] Open
Abstract
Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.
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Affiliation(s)
- Tobi Fadiji
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Seyed-Hassan Miraei Ashtiani
- Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran;
| | - Daniel I. Onwude
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland;
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria
| | - Zhiguo Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China;
| | - Umezuruike Linus Opara
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
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20
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Fan H, Huang J, Zhao J, Yan B, Ma S, Zhou W, Zhang H, Fan D. Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field. J Food Sci 2021; 86:1306-1321. [PMID: 33733492 DOI: 10.1111/1750-3841.15667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/30/2020] [Accepted: 02/03/2021] [Indexed: 12/01/2022]
Abstract
To reveal the application potential of microwave heating in the thermal processing of crayfish, this work explored the electromagnetic properties of different parts of crayfish and the patterns of temperature and moisture responses in crayfish during microwave heating. The results of electromagnetic analysis demonstrated that the electromagnetic properties of different parts of crayfish were different, and the tail had higher dielectric properties and reflective loss than other parts, but the maximum thickness of each part of crayfish was almost within their heating depth of microwave. The visual imaging and numerical simulation of temperature and moisture responses showed there were nonuniform temperature and moisture distributions in crayfish during microwave heating. The crayfish tail was selectively heated and rapidly cooked, but its moisture loss was far less than the mass loss of whole crayfish. Furthermore, the immobilized water in crayfish tail meat was continuously converted to free water, while the bound water was relatively stable during microwave heating. This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling. PRACTICAL APPLICATION: In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish (Procambarus clarkia) may be a clean and efficient means of overcoming the shortcomings associated with boiling. In particular, the simulation model of crayfish was established according to its real size and shape, which provided an option for the prediction of temperature response of crayfish in the microwave field.
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Affiliation(s)
- Hailong Fan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- Fujian Anjoyfood Share Co. Ltd, Xiamen, 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Shenyan Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Wenguo Zhou
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- Fujian Anjoyfood Share Co. Ltd, Xiamen, 361022, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Daming Fan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
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Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102603] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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22
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Dong J, Kou X, Liu L, Hou L, Li R, Wang S. Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102604] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Decarbonisation of food manufacturing by the electrification of heat: A review of developments, technology options and future directions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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24
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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25
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Llave Y, Erdogdu F. Radio frequency processing and recent advances on thawing and tempering of frozen food products. Crit Rev Food Sci Nutr 2020; 62:598-618. [PMID: 32960080 DOI: 10.1080/10408398.2020.1823815] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
During radio frequency (RF) thawing-tempering (defrosting) of frozen food products, some regions, mostly along the corners and edges, heat-thaw first due to the strong interaction of electric field and evolved heating leading to temperature increase. Resulting higher power absorption along these regions, compared to the rest of the volume, is the major cause of this problem. Besides, increase in temperature with phase change results in a significant increase of dielectric properties. This situation leads to runaway heating, which triggers the non-uniform temperature distribution in an accelerated manner. All these power absorption and temperature non-uniformity-based changes lead to significant quality changes, drip losses, and microbial growth. Based on this background, the objective of this review was to provide a comprehensive background regarding the most relevant and novel defrosting application studies using RF process, dielectric property data for frozen foods in the RF band, and novel mathematical modeling based computer simulation approaches to achieve a uniform process. Experimental and modeling studies were related with electrode position, sample geometry and size, electrode gap of the applied RF process, and the potential of charged electrode. Applying translational and rotational movement of the food product and the charged electrode vertical movement during the process to adjust the electric field and use of two-cavity systems and curved electrodes were also explained in detail. The data presented in this review is expected to give an insight information for further development of innovative RF thawing/tempering systems.
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Affiliation(s)
- Yvan Llave
- Department of Agro-Food Science, Niigata Agro-Food University, Niigata, Japan
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Ankara, Turkey
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26
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Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105705] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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27
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Fan H, Fan D, Huang J, Zhao J, Yan B, Ma S, Zhou W, Zhang H. Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102368] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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28
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Li S, Li F, Tang J, Koral T, Jiao Y. Influence of composition, temperature, and frequency on dielectric properties of selected saltwater and freshwater fish. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1693593] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Shuang Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology, Shanghai, China
| | - Feng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology, Shanghai, China
| | - Juming Tang
- Department of Biosystems Engineering, Washington State University, Pullman, WA, USA
| | - Tony Koral
- Koral Associates, Woodcote, South Oxfordshire, UK
| | - Yang Jiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology, Shanghai, China
- Department of Food Science and Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
- Tianshun Agricultural product Co. Ltd., Xuzhou, China
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