Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4908998 | Journal of Food Engineering | 2017 | 39 Pages |
Abstract
This study investigated the effects of a high-voltage electrostatic field (HVEF) on the freezing behavior and quality maintenance of pork tenderloin. Based on the freezing behavior of deionized water (DW) under both AC and DC conditions, the freezing of pork samples using DC treatment was examined. It was found that the freezing point (Tm) and phase-transition time (crystallization time, tc) of the meat varied with increasing voltage. The water-holding capacity of samples treated by 10Â kV exceeded that of the control group, which was proven using low-field nuclear calorimetry (LF-NMR) and differential scanning calorimetry (DSC). The total area of ice crystal for the cross sections of pork tenderloin treated with 10Â kV HVEF was much smaller than that without HVEF. Microstructural observations indicated that freezing assisted by 10Â kV HVEF was superior to freezing without HVEF in maintaining the quality of frozen pork.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Guoliang Jia, Xiangli He, Satoru Nirasawa, Eizo Tatsumi, Hongjiang Liu, Haijie Liu,