The Experts below are selected from a list of 276 Experts worldwide ranked by ideXlab platform
R G M Van Der Sman - One of the best experts on this subject based on the ideXlab platform.
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prediction of enthalpy and thermal conductivity of Frozen Meat and fish products from composition data
Journal of Food Engineering, 2008Co-Authors: R G M Van Der SmanAbstract:In this paper we present models predicting thermophysical properties of Frozen Meat products purely using their composition data. Based on our previous model, predicting the water activity of (Frozen) Meat and fish products, while taking into account the non-ideality of the unFrozen solution, we can compute the ice fraction as a function of temperature. Knowing the composition and ice formed, the temperature dependency of heat capacities and latent heat, we can readily compute the enthalpy. For predicting the thermal conductivity a model is constructed taking into account the Meat (fibrous) structure, the anisotropy of ice cyrstals, and the distribution of the composition over dispersed and continuous phases. Comparison model predictions to literature data on enthalpy and thermal conductivity shows that we can obtain reasonable prediction within engineering accuracy of 10%. The thermal conductivity model gives significant differences in conductivity parallel and perpendicular to Meat fibres, in accordance with experimental data.
Mohammed M Farid - One of the best experts on this subject based on the ideXlab platform.
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cyclic microwave thawing of Frozen Meat experimental and theoretical investigation
Chemical Engineering and Processing, 2001Co-Authors: Bj Taher, Mohammed M FaridAbstract:Experimental and theoretical investigation of microwave thawing of Frozen minced beef is conducted. The main objective is to develop a theoretical model to predict temperature distribution in Frozen Meat samples of different thickness, when subjected to a microwave cyclic heating. The experiments show that thawing process starts from the surface of the sample and progresses slowly down to the bottom, which is due to the strong absorption of microwave at positions close to surface. The computer model is based on a moving boundary model, developed previously for melting and solidification of phase change materials. Thawing is assumed to occur within a range of temperatures, which is true for Meat and most food materials. An effective heat capacity is used in the mushy region to represent the latent heat effect. Reasonable agreement is found between the experimental measurements and model predictions. Results show that it is possible to thaw the Meat under controlled conditions such that its surface temperature never exceeds 10°C. Thawing time is found to be less than one-fifth of that required in conventional thawing.
Bj Taher - One of the best experts on this subject based on the ideXlab platform.
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cyclic microwave thawing of Frozen Meat experimental and theoretical investigation
Chemical Engineering and Processing, 2001Co-Authors: Bj Taher, Mohammed M FaridAbstract:Experimental and theoretical investigation of microwave thawing of Frozen minced beef is conducted. The main objective is to develop a theoretical model to predict temperature distribution in Frozen Meat samples of different thickness, when subjected to a microwave cyclic heating. The experiments show that thawing process starts from the surface of the sample and progresses slowly down to the bottom, which is due to the strong absorption of microwave at positions close to surface. The computer model is based on a moving boundary model, developed previously for melting and solidification of phase change materials. Thawing is assumed to occur within a range of temperatures, which is true for Meat and most food materials. An effective heat capacity is used in the mushy region to represent the latent heat effect. Reasonable agreement is found between the experimental measurements and model predictions. Results show that it is possible to thaw the Meat under controlled conditions such that its surface temperature never exceeds 10°C. Thawing time is found to be less than one-fifth of that required in conventional thawing.
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Experimental and theoretical investigation on cyclic microwave thawing of Frozen Meat
1999Co-Authors: Bj Taher, Mm FaridAbstract:Experimental and theoretical investigation of microwave thawing of Frozen Meat was conducted. The main objective was to develop a theoretical model to predict temperature distribution in Frozen Meat samples of different thickness, when subjected to a microwave cyclic heating. The experiments showed that thawing process starts from the surface of the sample and progress slowly down to the bottom, which is due to the strong absorption of microwaves at positions close to surface. The developed model was based on the moving boundary model developed previously for melting and solidification of phase change materials. It was based on the assumption that thawing does not occur at fixed temperature but within a range of temperatures, which is true for Meat and most food materials. An effective heat capacity was used in the mushy region to represent the latent heat effect. The Meat was assumed as solid containing water with soluble mater, which makes the analysis applicable to any food material. Reasonable agreement was found between the experimental measurements and model predictions.
Mark Rendell - One of the best experts on this subject based on the ideXlab platform.
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High power ultrasonic thawing of Frozen foods
Journal of Food Engineering, 1999Co-Authors: C. A. Miles, Michael J. Morley, Mark RendellAbstract:Ultrasonic thawing tests were undertaken on Frozen Meat and fish samples to assess the effectiveness of high intensity ultrasound for thawing Frozen foods, previous work having indicated that ultrasonic absorption is greatest near the initial freezing point where most of the freezing occurs. Ultrasonic frequencies from 0.22 to 3.3 MHz and intensities up to 3 W cm-2were investigated. Overheating near the surface was found to be a problem at high intensities and at high and low frequencies, due to the increase in attenuation with frequency, and the onset of cavitation at low frequencies. Using frequencies and intensities around 500 kHz and 0.5 W cm-2, surface heating was minimized, and beef, pork and cod samples were thawed to a depth of 7.6 cm within about 2.5 h. Thawing times were consistent with those predicted by an ultrasonic thawing model. The effects of muscle fibre orientation and inclusion of a fat layer were found to agree with known attenuation coefficients and characteristics acoustic impedances.
Dejiang Zheng - One of the best experts on this subject based on the ideXlab platform.
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effect of high voltage electrostatic field treatment on thawing characteristics and post thawing quality of Frozen pork tenderloin Meat
Journal of Food Engineering, 2013Co-Authors: Xiangli He, Satoru Nirasawa, Dejiang ZhengAbstract:Abstract The thawing characteristics and post-thawing quality of Frozen pork treated with high voltage electrostatic fields (HVEF) were compared with those of an air-thawed control. A multiple points-to-plate electrode operating at voltages above 6 kV significantly shortened the thawing time. Under electrode voltages 4, 6, 8, and 10 kV, thawing times were 70, 52, 46, and 40 min respectively, versus 64 min in the control. HVEF treatment was particularly effective in the temperature range −5–0 °C. HVEF treatment reduced the total microbial counts in thawed Frozen Meat by 0.5–1 log CFU/g, without affecting Meat quality. During five days of post-thawing storage, the volatile basic nitrogen (VBN) levels increased from 10.64 to 16.38 mg/100 g under 10 kV applied voltage, while the control VBNs increased from 10.66 to 19.87 mg/100 g. This suggests an application potential for HVEF treatment in the thawing and storage of Frozen Meat.
