High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Applying high-voltage electric field (HVEF) to some food materials has been shown to increase the thawing rate. To investigate the effect of process parameters and electrode configuration in high-voltage electric field system, we took the frozen tofu as the research object and investigated the influ...

Full description

Bibliographic Details
Main Authors:	Changjiang Ding, Jiabao Ni, Zhiqing Song, Zhiwei Gao, Shilong Deng, Jing Xu, Guoqing Wang, Yu Bai
Format:	Article
Language:	English
Published:	Hindawi-Wiley 2018-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2018/5191075

id	doaj-a31409374f934e42b16148aa58e4b57d
record_format	Article
spelling	doaj-a31409374f934e42b16148aa58e4b57d2020-11-25T00:48:41ZengHindawi-WileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/51910755191075High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode ConfigurationChangjiang Ding0Jiabao Ni1Zhiqing Song2Zhiwei Gao3Shilong Deng4Jing Xu5Guoqing Wang6Yu Bai7College of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaApplying high-voltage electric field (HVEF) to some food materials has been shown to increase the thawing rate. To investigate the effect of process parameters and electrode configuration in high-voltage electric field system, we took the frozen tofu as the research object and investigated the influence of the different voltages, electrode configuration, and electrode distances on thawing process. The thawing time, center temperatures, and loss rate of samples were measured. The results showed that the thawing time of frozen tofu decreases with the increase of voltage and the thawing time has a great relevance with configuration and distance of electrodes. The electric parameters have a major effect on thawing loss and thawing time when center temperatures of frozen tofu are from −2°C to 0°C. This work provides clues and experimental basis for the further application of high-voltage electric field thawing technology.http://dx.doi.org/10.1155/2018/5191075
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Changjiang Ding Jiabao Ni Zhiqing Song Zhiwei Gao Shilong Deng Jing Xu Guoqing Wang Yu Bai
spellingShingle	Changjiang Ding Jiabao Ni Zhiqing Song Zhiwei Gao Shilong Deng Jing Xu Guoqing Wang Yu Bai High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration Journal of Food Quality
author_facet	Changjiang Ding Jiabao Ni Zhiqing Song Zhiwei Gao Shilong Deng Jing Xu Guoqing Wang Yu Bai
author_sort	Changjiang Ding
title	High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration
title_short	High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration
title_full	High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration
title_fullStr	High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration
title_full_unstemmed	High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration
title_sort	high-voltage electric field-assisted thawing of frozen tofu: effect of process parameters and electrode configuration
publisher	Hindawi-Wiley
series	Journal of Food Quality
issn	0146-9428 1745-4557
publishDate	2018-01-01
description	Applying high-voltage electric field (HVEF) to some food materials has been shown to increase the thawing rate. To investigate the effect of process parameters and electrode configuration in high-voltage electric field system, we took the frozen tofu as the research object and investigated the influence of the different voltages, electrode configuration, and electrode distances on thawing process. The thawing time, center temperatures, and loss rate of samples were measured. The results showed that the thawing time of frozen tofu decreases with the increase of voltage and the thawing time has a great relevance with configuration and distance of electrodes. The electric parameters have a major effect on thawing loss and thawing time when center temperatures of frozen tofu are from −2°C to 0°C. This work provides clues and experimental basis for the further application of high-voltage electric field thawing technology.
url	http://dx.doi.org/10.1155/2018/5191075
work_keys_str_mv	AT changjiangding highvoltageelectricfieldassistedthawingoffrozentofueffectofprocessparametersandelectrodeconfiguration AT jiabaoni highvoltageelectricfieldassistedthawingoffrozentofueffectofprocessparametersandelectrodeconfiguration AT zhiqingsong highvoltageelectricfieldassistedthawingoffrozentofueffectofprocessparametersandelectrodeconfiguration AT zhiweigao highvoltageelectricfieldassistedthawingoffrozentofueffectofprocessparametersandelectrodeconfiguration AT shilongdeng highvoltageelectricfieldassistedthawingoffrozentofueffectofprocessparametersandelectrodeconfiguration AT jingxu highvoltageelectricfieldassistedthawingoffrozentofueffectofprocessparametersandelectrodeconfiguration AT guoqingwang highvoltageelectricfieldassistedthawingoffrozentofueffectofprocessparametersandelectrodeconfiguration AT yubai highvoltageelectricfieldassistedthawingoffrozentofueffectofprocessparametersandelectrodeconfiguration
_version_	1725254904668225536

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Similar Items