The Thawing Characteristic of Frozen Tofu under High-Voltage Alternating Electric Field
Joint Authors
Ding, Changjiang
Deng, Shilong
Gao, Zhiwei
Xu, Jing
Wang, Guoqing
Bai, Yu
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-06-21
Country of Publication
Egypt
No. of Pages
6
Abstract EN
To systematically and comprehensively investigate the high voltage alternating electric field (HVAEF) thawing processing, we investigated the high-voltage electric field thawing characteristic of the frozen tofu at different voltages for alternating current (AC).
The thawing time, thawing loss of frozen tofu, and specific energy consumption (SEC) of HVEF system were measured.
Seven different mathematical models were then compared to simulate thawing time curves based on root mean square error, reduced mean square of deviation, and modeling efficiency.
The results showed that the thawing rate of frozen tofu was notably greater in the high-voltage electric field system when compared to control.
Both Linear and Quadratic models were the best mathematical models.
Therefore, this work presents a facile and effective strategy for experimentally and theoretically determining the HVAEF thawing properties of frozen tofu.
American Psychological Association (APA)
Deng, Shilong& Gao, Zhiwei& Xu, Jing& Wang, Guoqing& Bai, Yu& Ding, Changjiang. 2017. The Thawing Characteristic of Frozen Tofu under High-Voltage Alternating Electric Field. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1175848
Modern Language Association (MLA)
Deng, Shilong…[et al.]. The Thawing Characteristic of Frozen Tofu under High-Voltage Alternating Electric Field. Journal of Food Quality No. 2017 (2017), pp.1-6.
https://search.emarefa.net/detail/BIM-1175848
American Medical Association (AMA)
Deng, Shilong& Gao, Zhiwei& Xu, Jing& Wang, Guoqing& Bai, Yu& Ding, Changjiang. The Thawing Characteristic of Frozen Tofu under High-Voltage Alternating Electric Field. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1175848
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175848