OHMIC THAWING OF FROZEN BEEF CUTS (pages 16–36)

摘要

In this study, the application of ohmic heating to thaw the frozen beef cutnsamples was investigated. The center temperature of different sample sizes ofnbeef cuts (2.5 cm ￥ 2.5 cm ￥ 5 cm; 2.5 cm ￥ 5 cm ￥ 5 cm; 3: 5 cm ￥ 5 cm ￥n5 cm) was aimed to reach +10C from -18C. The ohmic thawing was performednby the application of different voltage gradients (10, 20 and 30 V/cm), whereasnthe conventional thawing was performed at controlled conditions (25C, 95%nRH). The effects of sample size, thawing method and voltage gradient onnthawing time, drip loss, color, temperature homogeneity and EUR were investigated.nSignificant differences were found between thawing methods in termsnof the temperature homogeneity, the thawing time and the thawing lossn(P < 0.05). The results indicated that as the voltage gradient increased, thenthawing time decreased, while the thawing loss remained unchanged. Therenwas a decrease in the EUR (47–70%) with the increase in the sample size andnthe voltage gradient applied during ohmic thawing.nThe results of this study will provide valuable data for the design of thenindustrial ohmic thawing systems and give useful insights to further studies onnthis subject.