Ohmic Thawing of Frozen Beef Cuts (original) (raw)

2012, Journal of Food Process Engineering

In this study, the application of ohmic heating to thaw the frozen beef cut samples was investigated. The center temperature of different sample sizes of beef cuts (2.5 cm ¥ 2.5 cm ¥ 5 cm; 2.5 cm ¥ 5 cm ¥ 5 cm; 3: 5 cm ¥ 5 cm ¥ 5 cm) was aimed to reach +10C from -18C. The ohmic thawing was performed by the application of different voltage gradients (10, 20 and 30 V/cm), whereas the conventional thawing was performed at controlled conditions (25C, 95% RH). The effects of sample size, thawing method and voltage gradient on thawing time, drip loss, color, temperature homogeneity and EUR were investigated. Significant differences were found between thawing methods in terms of the temperature homogeneity, the thawing time and the thawing loss (P < 0.05). The results indicated that as the voltage gradient increased, the thawing time decreased, while the thawing loss remained unchanged. There was a decrease in the EUR (47-70%) with the increase in the sample size and the voltage gradient applied during ohmic thawing.

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