Electrode-Gap Effects on the Discharge Structure in Atmospheric Radio-Frequency Microplasmas With He/O2 Mixtures

2014 ◽  
Vol 42 (10) ◽  
pp. 3321-3327 ◽  
Author(s):  
Yuan-Tao Zhang ◽  
Lei Ge
Keyword(s):  
Radio Frequency ◽  
Electrode Gap ◽  
Discharge Structure ◽  
Atmospheric Radio ◽  
Gap Effects

A novel antenna for sub-atmospheric radio-frequency discharge

2020 ◽  
Vol 60 (4) ◽  
pp. e202000003 ◽  
Author(s):  
Xinyue Hu ◽  
Lei Chang ◽  
Xiaogang Yuan ◽  
Xin Yang ◽  
Yunju Chang ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Atmospheric Radio ◽  
Radio Frequency Discharge

Effects of electrode gap on radio-frequency discharge characteristics with a hollow electrode

2020 ◽  
Vol 27 (12) ◽  
pp. 123511
Author(s):  
Liuliang He ◽  
Feng He ◽  
Jiting Ouyang ◽  
Wenna Dou
Keyword(s):  
Radio Frequency ◽  
Electrode Gap ◽  
Discharge Characteristics ◽  
Hollow Electrode ◽  
Radio Frequency Discharge

scholarly journals Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2663
Author(s):  
Jiwei Jiang ◽  
Fen Zhou ◽  
Caining Xian ◽  
Yuyao Shi ◽  
Xichang Wang
Keyword(s):  
Radio Frequency ◽  
Bound Water ◽  
Free Water ◽  
Electrode Gap ◽  
Related Factors ◽  
Volumetric Heating ◽  
Fragmentation Index ◽  
Free Water Content ◽  
Tilapia Fillets ◽  
And Migration

Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating. In this study, the texture of RF-tempered frozen tilapia fillets was determined under different RF conditions, the effects of related factors on the texture were analyzed, and the mechanisms by which RF tempering affected the texture of the tempered fillets were evaluated. The results show that the springiness (from 0.84 mm to 0.79 mm), cohesiveness (from 0.64 mm to 0.57 mm), and resilience (from 0.33 mm to 0.25 mm) decreased as the electrode gap was increased and the power remained at 600 W, while the shear force increased as the power was increased for the 12 cm electrode gap (from 15.18 N to 16.98 N), and the myofibril fragmentation index (MFI) values were markedly higher at 600 W than at 300 W or 900 W (p < 0.05). In addition, the tempering uniformity had a positive effect on hardness and chewiness. The statistical analysis showed that the texture after RF tempering under different RF conditions correlated relatively strongly with the free water content, cooking loss, and migration of bound water to immobilized water. The decrease in free water and bound water migration to immobilized water resulted in a significant increase in cohesiveness and resilience.

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