Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods

Doner D., ÇOKGEZME Ö. F. , Cevik M., ENGİN M. , İÇİER F.

FOOD AND BIOPROCESS TECHNOLOGY, cilt.13, ss.1878-1892, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 13 Konu: 11
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s11947-020-02530-w
  • Sayfa Sayıları: ss.1878-1892


In the present study, the effectiveness of ohmic thawing (OT) on temperature distribution (TD) was evaluated by using a non-destructive measurement method: thermal imaging (TI). The effects of both OT process parameters and sample properties on TD of thawed minced beef were determined. Thermal images were taken from the central cross-sectional area of a thawed sample. In the first part of the study, the effects of OT system parameters (voltage gradient; 10-13-16 V/cm and electrode type; E1:titanium foil electrode with a smooth surface, E2: needled-type titanium electrode, E3: titanium electrode with pyramid surface shaped) and sample shape (X: 13 x 4 x 3 cm(3); Y: 13 x 6 x 2 cm(3); Z: 13 cm height x 3.91 cm diameter) were analyzed in detail. The best thawing condition (electrode type E2 and sample shape Y) was determined by taking into account of thawing time and TD properties obtained from a developed TI processing technique. In the second part of the study, the effects of OT process on TD properties of minced beef having different fat contents (2-10-18%) were compared with those of two different conventional thawing processes (stationary cold ambient + 4 degrees C -RT and under cold running water + 4 degrees C -WT). The percentage of thawed portions in central section was above 68% for OT and varied between 12 and 54% for CT. Rectangular-shaped samples had more homogeneous temperature distributions than cylindrical samples (p < 0.05). TI could be used to control the process by non-destructive monitoring of temperature during OT.