Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Cevik M., İÇİER F.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.41, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 41 Konu: 4
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/jfpe.12675


Frozen minced beef meat samples having different fat contents of 2, 10, and 18% were thawed until their center temperature reached -1 degrees C in the ohmic thawing system. Ohmic thawing was conducted by applying different voltage gradients (10, 13, and 16 V/cm) at ambient temperature of 40.5 degrees C. Effective electrical conductivity (EEC) values of the samples at -1 degrees C were 0.5774 +/- 0.0558, 0.4231 +/- 0.0510, and 0.3933 +/- 0.0693 S/m for 2, 10, and 18% fat contents, respectively. The change of effective electrical conductivity with temperature was linear for temperature rangeof -18 degrees C/-9.5 degrees C while it was exponential for temperature range of -9.5 degrees C/-4 degrees C. Above-4 degrees C, the polynomial model was best model describing the change of EEC with temperature. Ohmic thawing process could be applied as an alternative novel technology for thawing of meat and meat products. It is thought that the results of present study would contribute valuable information to open literature.