Ohmic thawing of frozen beef cuts

Journal of Food Process Engineering

Volumn 35, Issue 1, 2012, Pages 16-36

  Bozkurt, Hayriye ^a   Içier, Filiz ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CONTROLLED CONDITIONS; DRIP LOSS; SAMPLE SIZES; VOLTAGE GRADIENT;

FOOD PROCESSING; MEATS; SAMPLING;

THAWING;

EID: 84856275031     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00569.x     Document Type: Article

References (34)

1. AKPINAR, E.K., BICER, Y., and, MIDILLI, A., 2003. Modelling and experimental study on drying of apple slices in a convective cyclone dryer. J. Food Process Eng. 26, 515-541.
2. ANONYMOUS. 2001. SPSS Statistical Package Version 11.0.1, Chicago, IL.
3. AOAC. 1975. Official Methods of Analysis of the Association of Official Analytical Chemists, 12th Ed., Association of Official Analytical Chemists, Arlington, VA.
4. AOAC. 1990. Official Methods of Analysis of the Association of Official Analytical Chemists, 15th Ed., Association of Official Analytical Chemists, Arlington, VA.
5. AOAC. 1995. Official Methods of Analysis of the Association of Official Analytical Chemists, 16th Ed., Association of Official Analytical Chemists, Arlington, VA.
6. CHOI, Y., and, OKOS, M.R., 1986. Transport Phenomenon, Elsevier, New York.
7. HEIMDAL, H., KUHN, B.F., POLL, L., and, LARSEN, L.M., 1995. Biochemical changes and sensory quality of shredded and MA packaged iceberg lettuce. J. Food Sci. 60 (6), 1265-1268.
8. HELDMAN, D.R., and, LUND, D.B., 2007. Handbook of Food Engineering, pp. 430-445, CRC Press, Boca Raton, FL.
9. HENDERSON, J.T., 1993. Ohmic thawing of frozen shrimp: preliminary technical and economic feasibility. MSc Thesis, University of Florida Gainesville, FL.
10. HOLMAN, J.P., 2001. Basic concepts. In Experimental Methods for Engineers, 7nd Ed. (, J.P. Holman, ed.) pp. 5-47, McGraw-Hill, Singapore.
11. ICIER, F., 2003. The experimental investigation and mathematical modelling of ohmic heating of foods. PhD Thesis, Ege University Institute of Natural and Applied Sciences, Food Engineering Section.
12. ICIER, F., and, ILICALI, C., 2005. The use of tylose as a food analogue in ohmic heating studies. J. Food Eng. 69, 67-77. (Pubitemid 40200690)
13. ICIER, F., ILICALI, C., and, SASTRY, S.K., 2004. A mathematical model for ohmic thawing. International Congress on Engineering and Food, March 7-11 2004, Montpellier, France, CD Proceedings, Paper no: 426.
14. ICIER, F., ENGIN, M., and, BOZKURT, H., 2009. Investigation of applications of ohmic thawing and ohmic cooking in meat processing. Project report: TUBITAK TOVAG 107O898 (in Turkish), pp. 171.
15. IUPAC 1987. Standard methods for the analysis of oils, fats and derivatives. In International Union of Pure and Applied Chemistry (, C. Paquot, and, A. Hautfenne, eds.) Blackwell Scientific Publications, Oxford, England.
16. KAREL, M., and, FENNEMA, O., 1975. Principles of Food Science, Part II. Physical Principles of Food Preservation, p. 208, Marcel Dekker, New York, NY.
17. LI, B., and, SUN, D.W., 2002. Novel methods for rapid freezing and thawing of foods. J. Food Eng. 54, 175-182. (Pubitemid 34624125)
18. LUZURIAGA, D.A., ROBERTS, J.S., and, BALABAN, M.O., 1996. Electrical conductivity of frozen shrimp and flounder at different temperatures and voltage levels. J. Agric. Food Process. Technol. 3 (5), 41-63. (Pubitemid 126588152)
19. MIAO, Y., CHEN, J.Y., and, NOGUCHI, A., 2007. Studies on the ohmic thawing of frozen surimi. Food Sci. Technol. Res. 13 (4), 296-300. (Pubitemid 350280879)
20. MIZRAHI, S., KOPELMAN, I.J., and, NAVEH, D., 1983. Electroconductive thawing by liquid contact. J. Food Technol. 18, 171-176.
21. MURPHY, E.W., CRINER, P.E., and, GREY, B.C., 1975. Comparison of methods for calculating retentions of nutrients in cooked foods. J. Agric. Food Chem. 23, 1153-1157.
22. PALANIAPPAN, S., and, SASTRY, S.K., 1991. Electrical conductivity of selected juices: Influences of temperature, solids content, applied voltage, and particle size. J. Food Process. Eng. 14, 247-260.
23. PARK, S.H., RYU, H.S., HONG, G.P., and, MIN, S.G., 2006. Physical properties of frozen pork thawed by high pressure assisted thawing process. Food Sci. Technol. Int. 12 (4), 347-352. (Pubitemid 44232506)
24. RAHMAN, S., 1995. Food Properties Handbook, pp. 225-271, CRC Press, Boca Raton, FL.
25. REZNICK, D., 1996. Ohmic heating of fluid foods. Food Technol. 250-251.
26. ROBERTS, J., BALABAN, O.M., and, LUZURIAGA, D., 1996. Automated ohmic thawing of shrimp blocks. In Proceedings of 19th and 20th Annual Conferences Tropical and Subtropical Seafood Science and Technology Safety of the Americas, pp. 72-81.
27. ROBERTS, J., BALABAN, O.M., and, LUZURIAGA, D., 2002. Comparison of quality attributes of ohmic and water immersion thawed shrimp. J. Aquat. Food Prod. Technol. 11, 3-11. (Pubitemid 34734984)
28. ROBERTS, J.S., BALABAN, M.O., ZIMMERMAN, R., and, LUZURIAGA, D., 1998. Design and testing of prototype ohmic thawing unit. Comput. Electron. Agric. 19, 211-222. (Pubitemid 28295415)
29. SASTRY, S.K., and, LI, Q., 1996. Modelling the ohmic heating of foods. Food Technol. 50, 246-248.
30. SASTRY, S.K., and, SALENGKE, S., 1998. Ohmic heating of solid-liquid mixtures: A comparison of mathematical models under worst-case heating conditions. J. Food Process. Eng. 21, 441-458. (Pubitemid 128653615)
31. TORNBERG, E., 2005. Effects of heat on meat proteins-implications on structure and quality of meat products: A review. Meat Sci. 70, 493-508.
32. WANG, W.C., and, SASTRY, S.K., 2002. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innov. Food Sci. Emerg. Technol. 3, 371-377. (Pubitemid 35339471)
33. YUN, C.G., LEE, D.H., and, PARK, J.Y., 1998. Ohmic thawing of frozen meat chunk. J. Food Sci. Technol. (Korean). 30 (4), 842-847.
34. ZELL, M., LYNG, J.G., Cronin, D.A., and, Morgan, D.J., 2009. Ohmic cooking of whole beef muscle-optimisation of meat preparation. Meat Sci. 81 (4), 693-698.