Air impingement to reduce thawing time of chicken fingers for food service

Bozzato, Arianna; Pippia, Eleonora; Tiberi, Emidio; Manzocco, Lara

doi:10.1111/jfpp.15962

Cited by 7 publications

(4 citation statements)

References 32 publications

(44 reference statements)

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“…Therefore, rais-ing surface heat transfer will not considerably improve the speed of freezing in thick products with low surface-tomass ratios, like joints of beef, but should increase the rate of freezing in thin foods with high surface-to-mass ratios, like burgers and pizzas. The effects of air impingement technology on the freezing and thawing of various products were examined by Bozzato et al (2021) and Góral & Domin (2005), and the results were compared with those of traditional freezing and thawing technologies. Less drip loss and greater nutrient retention were obtained in the products as a result of freezing and thawing processes using air impingement technology.…”

Section: Freezing Processmentioning

confidence: 99%

“…Low temperatures should be used for thawing processes involving air or water. Otherwise, microbial growth increases as the surface temperature rises above 5 • C. Thawing of food in the refrigerator requires long processing times (Bozzato et al, 2021). During thawing, the outside of the product is heated to the freezing point, and heat is transmitted to the product.…”

Section: Thawing Processmentioning

confidence: 99%

“…The effects of air impingement technology on the freezing and thawing of various products were examined by Bozzato et al. (2021) and Góral & Domin (2005), and the results were compared with those of traditional freezing and thawing technologies. Less drip loss and greater nutrient retention were obtained in the products as a result of freezing and thawing processes using air impingement technology.…”

Section: Use Of Air Impingement Technology In Different Food Processi...mentioning

confidence: 99%

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Recent progress in food processing applications of air impingement technology: A review

Altay

Selçuk

Abaci

et al. 2023

Comp Rev Food Sci Food Safe

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Air impingement method has been widely used in a variety of industrial applications, such as textile and paper drying, turbine cooling, and glass quenching, because it is an efficient technology with high heat and mass transfer rates. This technology has received increasing interest in the field of food processing over the last two decades, such as drying, baking, blanching, freezing, and thawing. In a food processing equipment using air impingement, jets of high‐velocity air (with speeds of 10–50 m/s) are directed at a food product. The performance of the system is influenced by several critical elements, including jet velocity, nozzle array diameter and layout, jet distance, and boundary layer characteristics. The use of computational fluid dynamics, an emerging tool, has been shown to be valuable in the analysis of fluid flow and heat and mass transfer in jet impingement systems. The physical properties of impinging jets, such as turbulent mixing in the free jet zone, stagnation, boundary layer formation, recirculation, and their interactions with food products in terms of heat and mass transfer, have been discussed in this article. The benefits and disadvantages of air jet impingement technology in different food processing applications together with potential trends for improving impingement technology performance were identified and discussed. This review not only contributes to a better understanding of the research status of impingement technology on food processing but also triggers new research opportunities in this field in order to provide more healthy and nutritious food in a more sustainable way to the world's growing population.

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Section: Freezing Processmentioning

confidence: 99%

Section: Thawing Processmentioning

confidence: 99%

Section: Use Of Air Impingement Technology In Different Food Processi...mentioning

confidence: 99%

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Recent progress in food processing applications of air impingement technology: A review

Altay

Selçuk

Abaci

et al. 2023

Comp Rev Food Sci Food Safe

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“…Numerous studies have reported that nanomaterials were used as antioxidants, such as garlic nanoparticles (Abdelli et al, 2022) and date seed nanoparticles (Mostafa et al, 2022). There are few reports on chicken finger processing (Barutçu Mazi, 2009;Bozzato et al, 2021), and there is almost no information on chicken fingers containing nano-curcumin. Previous research has shown that, using natural preservatives, such as essential oil (Morsy et al, 2014) and oleaster leaf extract (Yaghoubi et al, 2023), in meat and chicken products improves microbial quality and shelf life.…”

Section: Introductionmentioning

confidence: 99%

Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers

Morsy,

Al-Dalain,

Haddad

et al. 2023

Front. Sustain. Food Syst.

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IntroductionCurcumin has highly antimicrobial and antioxidant activities but has poor bioavailability and low solubility in water. The current study aimed to assess curcumin nanoparticles (Curcumin-NPs) antibacterial and antioxidant efficacy against some pathogens in chicken fingers at 4 °C/27 days.MethodsCurcumin-NPs with particle sizes of 80 ± 2 nm were synthesized using a planetary ball-mill and chitosan-gelatin nanoparticle (CS-G-NPs) solution and then placed into chicken fingers at three concentrations, (2, 5, and 10 μg g−1). The physicochemical properties, antioxidant activity, and antibacterial capacity were evaluated.Results and discussionCurcumin-NPs showed high phenolic content (67.48 mg GAE g−1) and antioxidant activity (22.47 μg ml−1) at 10 μg g−1 compared to other concentrations and curcumin bulk. Curcumin-NPs showed noticeably greater antibacterial ability (in vitro) against S. aureus (18 mm), E. coli (15 mm), and B. cereus (13 mm). In challenge studies, Curcumin-NPs effectively inhibited the three inoculated pathogens ~3–4 log CFU g−1; in vivo; in chicken fingers kept for up to 27 days, compared to the control. In curcumin-NPs chicken samples, the contents of thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) compared to the control were substantially lower (27 days). TEM analysis provided an estimate of the antibacterial mechanism of Curcumin-NPs. The findings demonstrated that Curcumin-NPs at 10 μg g−1 were more successful in reducing microbial load in chicken fingers as well as improving quality parameters, enhancing shelf life, and reducing lipid oxidation in poultry meat products.

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Thawing equipment for the food industry

Ansarifar

Hedayati

Jafari

2023

High-Temperature Processing of Food Products

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Air impingement to reduce thawing time of chicken fingers for food service

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 7 publications

References 32 publications

Recent progress in food processing applications of air impingement technology: A review

Recent progress in food processing applications of air impingement technology: A review

Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers

Thawing equipment for the food industry

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