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Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field
- He, Xiangli, Liu, Rui, Tatsumi, Eizo, Nirasawa, Satoru, Liu, Haijie
- Innovative food science & emerging technologies 2014 v.22 pp. 110-115
- electric field, electric power, electrodes, energy conservation, energy efficiency, frozen meat, industrial applications, pork, regression analysis, specific energy, storage quality, surface temperature, thawing
- We investigated the thawing characteristics of frozen pork tenderloin meat by high-voltage electrostatic field (HVEF) considered to be the corona discharge treatment in the research. At the electrode distance of 6cm, the thawing time was shortened by increasing voltages from 4 to 14kV, but the shortening was not significant from 10 to 14kV. As the discharge gap increased from 3 to 10cm, the thawing time similarly increased accordingly under 8, 10, 12 and 14kV. We developed regression models to describe the thawing times and energy consumption under different electric field strengths. The specific energy consumption for microwave, hot-water and cold-water thawing was about 1104, 248 and 184kJ/kg respectively, while that for HVEF thawing was very small at about 0–190kJ/kg. The difference between center and surface temperatures was about 0.3–1.2°C. This proved HVEF could achieve energy-efficient uniform thawing in significantly less time.With the increasing demand in thawing a large amount of frozen meat in a short period of time, high-voltage electrostatic field thawing treatment deserved a comprehensive and systematic in-depth study because of its advantages of shortening time, saving energy and keeping quality. At present, the problems in industrial application were the thawing characteristics, parameters of the electric field and energy consumption under different technologies. These would be discussed in this article.