Ohmic thawing of frozen ground meat

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dc.contributor.authorCelebi, C.
dc.contributor.authorIcier, F.
dc.date.accessioned2019-10-27T22:06:20Z
dc.date.available2019-10-27T22:06:20Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description11th International Conference of Food Physicists ICFP -- JUN 10-12, 2014 -- Plovdiv, BULGARIAen_US
dc.description.abstractIn this study, the applicability of ohmic heating on tempering of the frozen ground meat was investigated. Ground beef meat has been shaped as a block of 1 cm 7 cm 10 cm in a specially designed container, and then frozen at air blast freezer (-30 degrees C). It was aimed to reach the center temperature of the frozen block meat to +20 degrees C from -18 degrees C. The ohmic tempering was performed by the application of different voltage gradients (10, 15 and 20 V cm(-1)) whereas conventional tempering was performed at controlled conditions in the refrigerator (4 degrees C). The effects of the thawing method and the voltage gradient on tempering time, temperature distribution, color and pH were investigated. As the voltage gradient increased, the tempering time decreased in the range of 92-95 % comparing to conventional tempering. Average initial thawing temperature was measured as -1.1 degrees C for the samples. At the end of the tempering, the cold point of the ground meat was 0 degrees C while the minimum temperature value of surface were -4.7 degrees C, -3.3 degrees C and -3.4 degrees C for 10, 15 and 20 V cm(-1) voltage gradients, respectively. Similarly, the thawing method and the voltage gradient affected the color properties (L*, a*, b*, Hue angle, chroma and total colour differences), significantly (p<0.05). The value of a*, which is important for meat samples, was similar for conventional thawing and ohmic thawing applied at 10 V cm(-1). It is thought that the results of this study will provide data for the scaling up of the industrial ohmic tempering or thawing systems and give useful insights to further studies on these subjects.en_US
dc.description.sponsorshipPlovdiv Univ Paisii Hilendarski, Int Soc Food Physicists, Plovdiv Univ Paisii Hilendarski, Fac Physen_US
dc.identifier.endpage125en_US
dc.identifier.issn0324-1130
dc.identifier.issn0324-1130en_US
dc.identifier.startpage121en_US
dc.identifier.urihttps://hdl.handle.net/11454/48776
dc.identifier.volume46en_US
dc.identifier.wosWOS:000209738700026en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherBulgarian Acad Scienceen_US
dc.relation.ispartofBulgarian Chemical Communicationsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOhmic heatingen_US
dc.subjectTemperingen_US
dc.subjectGround meaten_US
dc.titleOhmic thawing of frozen ground meaten_US
dc.typeArticleen_US

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