A Comparison of Conventional and Radio Frequency Thawing of Beef Meats: Effects on Product Temperature Distribution

Food and Bioprocess Technology

Volumn 4, Issue 7, 2011, Pages 1128-1136

  Farag, K W ^a   Lyng, J G ^a   Morgan, D J ^a   Cronin, D A ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Beef; Radio frequency; Thawing

Indexed keywords

ABSORBED ENERGY; LEAN MEATS; MEAN TEMPERATURE; PILOT SCALE; RADIO FREQUENCIES; RADIO FREQUENCY; RADIO FREQUENCY HEATING; RF HEATING; TARGET TEMPERATURE;

HEATING; MEATS; RADIO; RADIO WAVES; TEMPERATURE DISTRIBUTION; THERMOANALYSIS; THERMODYNAMIC PROPERTIES;

THAWING;

EID: 80051547372     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0205-z     Document Type: Article

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