Dielectric properties and model food application of tylose water pastes during microwave thawing and heating

Llave, Yvan; Mori, Katsuya; Kambayashi, Daichi; Fukuoka, Mika; Sakai, Noboru

doi:10.1016/j.jfoodeng.2016.01.003

Cited by 49 publications

(24 citation statements)

References 26 publications

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“…There are various thawing methods in frozen food (Cai, Cao, Regenstein, & Cao, 2019), such as the traditional thawing techniques, which mainly include air/water thawing, refrigerator thawing (Zhang et al, 2017), and microwave thawing (MT) (Llave, Mori, Kambayashi, Fukuoka & Sakai, 2016, Phinney, Frelka, Wickramasinghe, & Heldman, 2017, as well as the nonthermal food processing techniques, such as oscillatory magnetic field thawing, high-pressure thawing (Backi, 2018), pulsed electric fields thawing, and so on (Mousakhani-Ganjeh, Hamdami, & Soltanizadeh, 2015). Each thawing method has its advantages or disadvantages in the thawing process.…”

Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Cai

Wan

et al. 2020

Journal of Food Science

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This study examined the effects on conformation and oxidation of myofibrillar protein in largemouth bass by different thawing methods. The conventional thawing, microwave thawing, microwave (MVT) or ultrasound combined with vacuum thawing, microwave or far‐infrared thawing (FMT) combined with magnetic nanoparticles were used in this experiment. The physicochemical changes were analyzed by differential scanning calorimetry and dynamic rheology. The protein structure changes were measured by Raman, intrinsic fluorescence, and second‐derivative ultraviolet spectrometry. The degree of protein aggregation was evaluated by surface hydrophobicity, particle size, and zeta‐potential measurements. Total sulfhydryl content, protein carbonyl content, Ca2+‐ATPase activity, and SDS‐PAGE were used to analyze the degree of protein oxidation. Results showed that MVT and FMT samples had better thermal stability, more stable protein conformation, and a lower degree of protein oxidation. Thus, these two methods would be beneficial to sustain the quality of thawed fillets. Practical Applications In the market circulation, largemouth bass (Micropterus salmoides) need to be frozen. The thawing methods can directly affect the quality of frozen fish, thus causing the changes in the conformation of the myofibrillar protein in fish, and also affecting the degree of protein oxidation. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing had less effect on myofibrillar protein of fish and were a better thawing method.

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Section: Introductionmentioning

confidence: 99%

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Cai

Wan

et al. 2020

Journal of Food Science

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“…Similar to the effects of RF thawing with other foods, the thawing time was threefold less than that of air thawing and the temperature distribution was more uniform. Llave, Mori, Kambayashi, Fukuoka, and Sakai () also found that the color of fillets after RF thawing had no significant changes compared with a fresh sample and the drip loss was lower than that with air thawing.…”

Section: Applications In Foodmentioning

confidence: 94%

Recent Advances in Food Thawing Technologies

Cai

Cao

Regenstein

et al. 2019

Comp Rev Food Sci Food Safe

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Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra‐high pressure assisted thawing, ultrasound‐assisted thawing, high‐voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems.

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“…In search of composition-based correlations, the contribution of individual components has been studied for some model systems such as simulated frozen lean tuna with tylose water paste and NaCl [36] , simulated coconut water [13] , gellan gel with sucrose and NaCl [37] , solution of NaCl, D-sorbitol, and sucrose, [38] and solutions of different carbohydrates [39][40][41][42] .…”

Section: Prediction Of Dps Of Groups Of Foodsmentioning

confidence: 99%

Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz

Franco

Tadini

Gut

2017

International Journal of Food Properties

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Dielectric properties (DP: relative permittivity and loss factor) and electrical conductivity are important parameters for evaluating the microwave penetration depth and designing applicators for pasteurization processes. In this context, generalized equations that can predict the DP of a group of food products as a function of their characteristics are useful. The dielectric behaviours of eight citrus fruit juices (Pera, Lima, and Navel oranges, Ponkan tangerine, Murcott tangor, Mediterranean mandarin, Sicilian lemon, and Persian lime) and three Pera/Lima blends (25, 50, 75%) for temperatures between 0 and 90°C and frequency between 500 and 3000 MHz were studied. The results were correlated with temperature at frequencies of 915 and 2450 MHz. It was possible to quantify the ionic and dipolar contributions. DPs were modelled based on the behaviour of pure water in a semiempirical approach using correction factors, which were correlated with temperature and juice physicochemical characteristics (pH, Brix, conductivity). Polynomial regressions can successfully predict relative permittivity with mean absolute errors of 0.49±0.35% and 0.58±0.48% and the loss factor with errors of 4.1±3.9% and 2.8±2.3% at 915 and 2450 MHz, respectively, for juices with Brix/acid ratio between 1.26 and 29.9. ARTICLE HISTORY

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Dielectric properties and model food application of tylose water pastes during microwave thawing and heating

Cited by 49 publications

References 26 publications

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides)

Recent Advances in Food Thawing Technologies

Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz

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