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Wang L, Kang J, Zhu C, Zhou Z, Wang S, Huang Z. Modeling the RF heating uniformity contributed by a rotating turntable. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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2
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023; 22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.
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Affiliation(s)
- Yuanlv Zhang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
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3
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Li H, Wang J, Wang S, Ling B. Performance evaluation of the double screw conveyor in radio frequency systems: Heating uniformity and quality of granular foods. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Goñi SM, d’Amore M, Della Valle M, Olivera DF, Salvadori VO, Marra F. Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz. Foods 2022; 11:foods11081096. [PMID: 35454683 PMCID: PMC9029437 DOI: 10.3390/foods11081096] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/03/2022] [Accepted: 04/05/2022] [Indexed: 02/04/2023] Open
Abstract
Food heating assisted by radio frequencies has been industrially applied to post-harvest treatment of grains, legumes and various kind of nuts, to tempering and thawing of meat and fish products and to post-baking of biscuits. The design of food processes based on the application of radiofrequencies was often based on rules of thumb, so much so that their intensification could lead significant improvements. One of the subjects under consideration is the shape of the food items that may influence their heating assisted by radiofrequency. In this work, a joint experimental and numerical study on the effects of the spatial configuration of a food sample (chicken meat shaped as a parallelepiped) on the heating pattern in a custom RF oven (40.68 MHz, 50 Ohm, 10 cm electrodes gap, 300 W) is presented. Minced chicken breast samples were shaped as cubes (4 × 4 × 4 cm3) to be organized in different loads and spatial configurations (horizontal or vertical arrays of 2 to 16 cubes). The samples were heated at two radiofrequency operative power levels (225 W and 300 W). Heating rate, temperature uniformity and heating efficiency were determined during each run. A digital twin of the experimental system and process was developed by building and numerically solving a 3D transient mathematical model, taking into account electromagnetic field distribution in air and samples and heat transfer in the food samples. Once validated, the digital tool was used to analyze the heating behavior of the samples, focusing on the most efficient configurations. Both experiments and simulations showed that, given a fixed gap between the electrodes (10 cm), the vertically oriented samples exhibited a larger heating efficiency with respect to the horizontally oriented ones, pointing out that the gap between the top electrode and the samples plays a major role in the heating efficiency. The efficiency was larger (double or even more; >40% vs. 10−15%) in thicker samples (built with two layers of cubes), closer to the top electrode, independently from nominal power. Nevertheless, temperature uniformity in vertical configurations was poorer (6−7 °C) than in horizontal ones (3 °C).
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Affiliation(s)
- Sandro M. Goñi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Conicet La Plata-Universidad Nacional de La Plata-Comisión de Investigaciones Científicas, 47 y 116, La Plata 1900, Argentina; (S.M.G.); (D.F.O.); (V.O.S.)
- Facultad de Ingeniería, Universidad Nacional de La Plata, 1 y 47, La Plata 1900, Argentina
| | - Matteo d’Amore
- Dipartimento di Farmacia, Università degli Studi di Salerno, 84084 Fisciano, Italy;
| | - Marta Della Valle
- Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, 84084 Fisciano, Italy;
| | - Daniela F. Olivera
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Conicet La Plata-Universidad Nacional de La Plata-Comisión de Investigaciones Científicas, 47 y 116, La Plata 1900, Argentina; (S.M.G.); (D.F.O.); (V.O.S.)
- Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata, 60 y 118, La Plata 1900, Argentina
| | - Viviana O. Salvadori
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Conicet La Plata-Universidad Nacional de La Plata-Comisión de Investigaciones Científicas, 47 y 116, La Plata 1900, Argentina; (S.M.G.); (D.F.O.); (V.O.S.)
- Facultad de Ingeniería, Universidad Nacional de La Plata, 1 y 47, La Plata 1900, Argentina
| | - Francesco Marra
- Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, 84084 Fisciano, Italy;
- Correspondence:
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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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Liu J, Wang P, Wang S. Effects of various directional movements of milled rice on radio frequency heating uniformity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112316] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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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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8
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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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9
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Effects of geometry and orientation of food products on heating uniformity during radio frequency heating. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.11.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Yao Y, Zhu Y, He J, Li F, Tang J, Koral T, Wongsa‐Ngasri P, Jiao Y. Radio frequency tempering of frozen pacific sauries (
Cololabis saira
) under batch and continuous mode: Temperature distribution and energy consumption evaluation. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13595] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yao Yao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Engineering Research Center of Food Thermal‐processing Technology Shanghai China
| | - Yali Zhu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Engineering Research Center of Food Thermal‐processing Technology Shanghai China
| | - Jialing He
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Engineering Research Center of Food Thermal‐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 China
| | - Juming Tang
- Department of Biosystems Engineering Washington State University Pullman Washington USA
| | - Tony Koral
- Koral Associates, Woodcote South Oxfordshire UK
| | - Pisit Wongsa‐Ngasri
- Fishery Technological Development Division, Department of Fisheries Ministry of Agriculture and Cooperatives Kasetklang Bangkok Thailand
| | - Yang Jiao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Engineering Research Center of Food Thermal‐processing Technology Shanghai China
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11
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Determining the top electrode voltage in free-running oscillator radio frequency heating of soybeans under different electrode configurations. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.05.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Zhu Y, Li F, Tang J, Wang T, Jiao Y. Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13026] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yali Zhu
- Department of Food Science and Engineering, College of Food Science and TechnologyShanghai Ocean University Shanghai China
- Research Center of Food Thermal‐processing Technology, Shanghai Ocean University Shanghai China
| | - Feng Li
- Department of Food Science and Engineering, College of Food Science and TechnologyShanghai Ocean University Shanghai China
- Research Center of Food Thermal‐processing Technology, Shanghai Ocean University Shanghai China
- Research Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Ocean University Shanghai China
| | - Juming Tang
- Department of Biosystems EngineeringWashington State University Pullman Washington USA
| | - Ting‐Ting Wang
- Department of Food Science and Engineering, College of Food Science and TechnologyShanghai Ocean University Shanghai China
- Research Center of Food Thermal‐processing Technology, Shanghai Ocean University Shanghai China
| | - Yang Jiao
- Department of Food Science and Engineering, College of Food Science and TechnologyShanghai Ocean University Shanghai China
- Research Center of Food Thermal‐processing Technology, Shanghai Ocean University Shanghai China
- Research Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Ocean University Shanghai China
- Department of Food Science and Engineering, College of Food Science and Light IndustryNanjing Tech University Nanjing China
- Tianshun Agricultural Product Co., Ltd. Xuzhou China
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Bedane TF, Altin O, Erol B, Marra F, Erdogdu F. Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.09.001] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Radio Frequency-Vacuum Drying of Kiwifruits: Kinetics, Uniformity, and Product Quality. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2169-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Experimental investigation of the combined translational and rotational movement on an inclined conveyor on radio frequency heating uniformity. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.01.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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