![](/images/graphics-bg.png)
High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration
Joint Authors
Ding, Changjiang
Ni, Jiabao
Song, Zhiqing
Gao, Zhiwei
Wang, Guoqing
Bai, Yu
Deng, Shilong
Xu, Jing
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-07-16
Country of Publication
Egypt
No. of Pages
8
Abstract EN
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.
American Psychological Association (APA)
Ding, Changjiang& Ni, Jiabao& Song, Zhiqing& Gao, Zhiwei& Deng, Shilong& Xu, Jing…[et al.]. 2018. High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185282
Modern Language Association (MLA)
Ding, Changjiang…[et al.]. High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration. Journal of Food Quality No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1185282
American Medical Association (AMA)
Ding, Changjiang& Ni, Jiabao& Song, Zhiqing& Gao, Zhiwei& Deng, Shilong& Xu, Jing…[et al.]. High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185282
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185282