https://doi.org/10.4081/jae.2021.1163
A continuous high voltage electrostatic field system for thawing food materials
Published: 10 May 2021
Abstract Views: 852
PDF: 537
HTML: 98
HTML: 98
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
A laboratory continuous high voltage electrostatic field thawing system was designed and constructed in accordance with standards for food machinery. A corona discharge in wire-plate electrodes was considered for the system and a stainless-steel sheet was utilized as conveyor belt. A corona flow was created by using high voltage of 15, 20, and 25 kV and electrode gaps of 6, 8, and 10 cm. To evaluate the system, frozen tylose MH4000 gel with a moisture content of 77% w.b. as a meat analog was thawed from –10 to 0°C. The thawing duration, which was mostly aimed at increasing the temperature of a control sample (no electrostatic field), considerably decreased when the gel was thawed in the presence of high voltage. High voltage and electrode gap showed a significant effect on both thawing duration and specific energy consumption (P˂0.0001). The thawing duration decreased significantly by decreasing the electrode gap and increasing the applied voltage. In terms of energy consumption, the best condition (minimum specific energy consumption of 10.33 kJ kg–1) was obtained for 15 kV, and an electrode gap of 10 cm.
Akishev Y.S., Dem’yanov A.V., Karal’nik V.B., Monich A.E., Trushkin N.I. 2003. Comparison of the AC barrier corona with DC positive and negative coronas and barrier discharge. Plasma Phys. Rep. 29:82-91.
DOI: https://doi.org/10.1134/1.1538505
BS EN 453:2014. Food processing machinery. Dough mixers. Safety and hygiene requirements. Available from: https://doi.org/10.3403/30251966
DOI: https://doi.org/10.3403/30251966
Cai L., Cao M., Regenstein J., Cao A. 2019. Recent advances in food thawing technologies. J. Compr. Rev. Food Sci. Food Saf. 18:953-70.
DOI: https://doi.org/10.1111/1541-4337.12458
Deng S., Gao Z., Xu J., Wang G., Bai Y., Ding C. 2017. The thawing characteristic of frozen tofu under high-voltage alternating electric field. J. Food Qual. 2017:1-6.
DOI: https://doi.org/10.1155/2017/3914074
Ding S., Ni J., Song Z., Gao Z., Deng S., Xu J., Wang G., Bai Y. 2018. High voltage electric field-assisted thawing of frozen tofu: effect of process parameters and electrode configuration. J. Food Qual. 2018:1-8.
DOI: https://doi.org/10.1155/2018/5191075
Eastridge J.S., Bowker B.C. 2011. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks. J. Food Sci. 76:156-62.
DOI: https://doi.org/10.1111/j.1750-3841.2010.02037.x
Guo B.Y., Guo J., Yu A.B. 2014. Simulation of the electric field in wire-plate type electrostatic precipitators. J. Electrostat. 72, 301-10.
DOI: https://doi.org/10.1016/j.elstat.2014.05.005
He X., Liu R., Nirasawa S., Zheng D., Liu H. 2013. Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat. J. Food Eng. 115:245-50.
He X., Liu R., Tatsumi E., Nirasawa S., Liu H. 2014. Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field. Innov. Food Sci. Emerg. Technol. 22:110-5.
DOI: https://doi.org/10.1016/j.ifset.2013.12.019
Hsieh C.W., Lai C.H., Ho W.J., Huang S.C., Ko W.C. 2010. Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field. J. Food Sci. 75:193-7.
DOI: https://doi.org/10.1111/j.1750-3841.2010.01594.x
Icier F., Ilicali C. 2005. The use of tylose as a food analog in ohmic heating studies. J. Food Eng. 69:67-77.
DOI: https://doi.org/10.1016/j.jfoodeng.2004.07.011
Jia G., Nirasawa S., Ji X., Luo Y., Liu H. 2017. Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field. Food Chem. 240:910-6.
DOI: https://doi.org/10.1016/j.foodchem.2017.07.138
Lin Z., Adamiak K. 2008. Numerical simulation of the electrohydrodynamic flow in a single wire-plate electrostatic precipitator. IEEE. Trans. Ind. Appl. 44:683-91.
DOI: https://doi.org/10.1109/TIA.2008.921453
Ohtsuki T. 1991. Process for thawing foodstuffs. US Patent 5034236.
Ould Ahmedou S.A., Havet M. 2009. Effect of process parameters on the EHD airflow. J. Electrostat. 67:222-7.
DOI: https://doi.org/10.1016/j.elstat.2009.01.055
Shivashankara K.S., Isobe S., Al-Haq M.I., Takenaka M., Shiina T. 2004. Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment. J. Agric. Food Chem. 52:1281-6.
DOI: https://doi.org/10.1021/jf030243l
Taher B.J., Farid M.M. 2001. Cyclic microwave thawing of frozen meat: experimental and theoretical investigation. Chem. Eng. Process. 40:379-89.
DOI: https://doi.org/10.1016/S0255-2701(01)00118-0
Xiangli H., Rui L., Nirasawa S., Zheng D., Liu H. 2013. Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat. J. Food Eng. 115:245-50.
DOI: https://doi.org/10.1016/j.jfoodeng.2012.10.023
Xie J., Hua Z.Z. 2001. The experimental research on the thawing process of quickly frozen potato in the high static-electric voltage fields. J. Refr. 2:1-5 [In Chinese].
Yar R., Faye Bedane T., Erdogduc F., Koray Palazoglu T., Farag K.W., Marra F. 2015. Radio-frequency thawing of food products - A computational study. J. Food Eng. 146:163-71.
DOI: https://doi.org/10.1016/j.jfoodeng.2014.08.018
Yaxiang B., Luan Z.Q., Li X.J., Xu J.P. 2009. Study on the thawing mechanism of high voltage electrostatic field. Trans. CSAE. 26:347-50.
Yaxiang B., Sun Y., Li Z., Kang D. 2011. Study the optimum parameters of high voltage electrostatic field thawing. Procedia Eng. 16:679-84.
DOI: https://doi.org/10.1016/j.proeng.2011.08.1141
How to Cite
Movahedi, E. (2021) “A continuous high voltage electrostatic field system for thawing food materials”, Journal of Agricultural Engineering, 52(2). doi: 10.4081/jae.2021.1163.
Copyright (c) 2021 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Volodymyr Bulgakov, Valerii Adamchuk, Ladislav Nozdrovicky, Ivan Holovach, Theory of the interaction of flat sensing organ with the head of the sugar beet root , Journal of Agricultural Engineering: Vol. 48 No. 4 (2017)
- Pietro Catania, Filippa Bono, Claudio De Pasquale, Mariangela Vallone, Closed tank pneumatic press application to improve Sauvignon Blanc wine quality and nutraceutical properties , Journal of Agricultural Engineering: Vol. 50 No. 4 (2019)
- Carlos Alejandro Perez Garcia, Marco Bovo, Daniele Torreggiani, Patrizia Tassinari, Stefano Benni, 3D numerical modelling of temperature and humidity index distribution in livestock structures: a cattle-barn case study , Journal of Agricultural Engineering: Vol. 54 No. 3 (2023)
- Daniele Duca, Giovanni Riva, Ester Foppa Pedretti, Giuseppe Toscano, Chiara Mengarelli, Giorgio Rossini, Solid biofuels production from agricultural residues and processing by-products by means of torrefaction treatment: the case of sunflower chain , Journal of Agricultural Engineering: Vol. 45 No. 3 (2014)
- Giacomo Scarascia-Mugnozza, Silvana Fuina, Sergio Castellano, Structural design and experimental tests on a model of tensegrity greenhouse prototype , Journal of Agricultural Engineering: Vol. 52 No. 3 (2021)
- Roberto Deboli, Angela Calvo, Christian Preti, Comparison between ISO 5008 and field whole body vibration tractor values , Journal of Agricultural Engineering: Vol. 43 No. 2 (2012)
- Francesco Giuseppe Carollo, Vito Ferro, Donatella Termini, ANALYSING LONGITUDINAL TURBULENCE INTENSITY IN VEGETATED CHANNELS , Journal of Agricultural Engineering: Vol. 38 No. 4 (2007)
- Milon Chowdhury, Md. Shaha Nur Kabir, Hyeon-Tae Kim, Sun-Ok Chung, Method of pump, pipe, and tank selection for aeroponic nutrient management systems based on crop requirements , Journal of Agricultural Engineering: Vol. 51 No. 2 (2020)
- Martine Nyeko, Guido D'Urso, Walter W. Immerzeel, Adaptive simulation of the impact of changes in land use on water resources in the lower Aswa basin , Journal of Agricultural Engineering: Vol. 43 No. 4 (2012)
- Remo Alessio Malagnino, Performance analysis of photovoltaic plants installed in dairy cattle farms , Journal of Agricultural Engineering: Vol. 46 No. 2 (2015)
<< < 13 14 15 16 17 18 19 20 21 22 > >>
You may also start an advanced similarity search for this article.
