Nothing Special   »   [go: up one dir, main page]

Bedane et al., 2017 - Google Patents

Performance comparison between batch and continuous thawing of food products assisted by radio frequency heating

Bedane et al., 2017

View PDF
Document ID
2045613307584030777
Author
Bedane T
Marra F
Wang S
et al.
Publication year
Publication venue
CHEMICAL ENGINEERING

External Links

Snippet

Radio frequency (RF) assisted heating of foods is an established technique used in food processing such as postharvest treatment of in-shell fruits, drying of food materials and products. More recently, it has been proposed as industrial solution for continuous …
Continue reading at www.academia.edu (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution

Similar Documents

Publication Publication Date Title
Bedane et al. Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt
Llave et al. Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies
Bedane et al. Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture
Duan et al. Trends in microwave-assisted freeze drying of foods
Palazoğlu et al. Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp
Zhou et al. Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality
Choi et al. Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion
Jiao et al. Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks
Marra et al. Radio frequency treatment of foods: Review of recent advances
Wang et al. Review of dielectric drying of foods and agricultural products
Zhang et al. Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality
Backi Methods for (industrial) thawing of fish blocks: A review
James et al. Microwave-assisted thawing and tempering
He et al. Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field
Mousakhani-Ganjeh et al. Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field
Bengtsson et al. Radio‐frequency pasteurization of cured hams
Dong et al. Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process
Palazoğlu et al. Experimental investigation of the effect of conveyor movement and sample's vertical position on radio frequency tempering of frozen beef
Di Rosa et al. Radio frequency heating on food of animal origin: A review
Farag et al. Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations
Bedane et al. Performance comparison between batch and continuous thawing of food products assisted by radio frequency heating
Kim et al. Study of radio frequency thawing for cylindrical pork sirloin
Chen et al. Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi–evaluation of electrical conductivities
KR100991764B1 (en) frozen food thaw method
Ozcelik et al. Microwave plant requirements and process control for advanced applications