Frozen Food Thawing and Heat Exchanging Performance Analysis of Radio Frequency Thawing Machine
2017
Kim, J., National Institute of Agricultural Sciences, Wanju, Rural Development Administration, Republic of Korea | Park, S.H., National Institute of Agricultural Sciences, Wanju, Rural Development Administration, Republic of Korea | Choi, D.S., National Institute of Agricultural Sciences, Wanju, Rural Development Administration, Republic of Korea | Choi, S.R., National Institute of Agricultural Sciences, Wanju, Rural Development Administration, Republic of Korea | Kim, Y.H., National Institute of Agricultural Sciences, Wanju, Rural Development Administration, Republic of Korea | Lee, S.J., National Institute of Agricultural Sciences, Wanju, Rural Development Administration, Republic of Korea | Park, C.W., National Institute of Agricultural Sciences, Wanju, Rural Development Administration, Republic of Korea | Han, G.J., National Institute of Agricultural Sciences, Wanju, Rural Development Administration, Republic of Korea | Cho, B.K., Chungnam National University, Daejeon, Republic of Korea | Park, J.W., National Institute of Agricultural Sciences, Wanju, Rural Development Administration, Republic of Korea
This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at -80℃ and subjected to different power treatments. The phase change times (-5 to 0℃) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and 16.8℃ at 50 W; 23.5, 15.5, 27.3, 12.3, and 19℃ at 100 W; 42, 26.9, 45.7, 22.1, and 39.4℃ at 200 W; and 48.5, 54.7, 63.6, 57.3, and 44.9℃ at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.
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