scholarly journals Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Yaming Zhang ◽  
Changjiang Ding ◽  
Jiabao Ni ◽  
Zhiqing Song ◽  
Rui Zhao
Keyword(s):  
Electric Field ◽  
High Voltage ◽  
Quality Parameters ◽  
Electrode System ◽  
Water Holding Capacity ◽  
Plate Electrode ◽  
Thawing Process ◽  
Single Factor Analysis ◽  
Thawing Rate ◽  
Water Holding

In order to investigate the thawing time and water-holding capacity under high-voltage electric field (HVEF), we studied the thawing experiments of frozen beef in a multiple needles-to-plate electrode system. The electric field, thawing characteristics, and quality parameters during the thawing process were measured. The results showed that compared with the control, the thawing time of beef under HVEF was significantly shortened, the thawing rate increased significantly, the drip loss decreased, and the centrifugal loss increased during the thawing process. By the response surface analysis and single-factor analysis of variance, the best thawing conditions for each thawing parameter were determined. It provides a theoretical basis and practical guidance for understanding the characteristic parameters of the high-voltage electric field thawing technology.

scholarly journals High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Changjiang Ding ◽  
Jiabao Ni ◽  
Zhiqing Song ◽  
Zhiwei Gao ◽  
Shilong Deng ◽  
...  
Keyword(s):  
Electric Field ◽  
Process Parameters ◽  
High Voltage ◽  
Loss Rate ◽  
Major Effect ◽  
Electrode Configuration ◽  
Thawing Process ◽  
Great Relevance ◽  
Electric Parameters ◽  
Thawing Rate

Applying high-voltage electric field (HVEF) to some food materials has been shown to increase the thawing rate. To investigate the effect of process parameters and electrode configuration in high-voltage electric field system, we took the frozen tofu as the research object and investigated the influence of the different voltages, electrode configuration, and electrode distances on thawing process. The thawing time, center temperatures, and loss rate of samples were measured. The results showed that the thawing time of frozen tofu decreases with the increase of voltage and the thawing time has a great relevance with configuration and distance of electrodes. The electric parameters have a major effect on thawing loss and thawing time when center temperatures of frozen tofu are from −2°C to 0°C. This work provides clues and experimental basis for the further application of high-voltage electric field thawing technology.

Study on High Voltage Electrostatic Field Thawing Technology of Fish

2014 ◽  
Vol 651-653 ◽  
pp. 344-347 ◽  
Author(s):  
Ya Xiang Bai ◽  
Yuan Huo ◽  
Bin Kang
Keyword(s):  
High Voltage ◽  
Electrostatic Field ◽  
Cooking Loss ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Thawing Process ◽  
Thawing Rate

In order to improve the thawing qualities of fish, a thawing process of high voltage electrostatic field (HVEF) was studied. It was compared with nature thawing on the basis of thawing rate and the fish’s qualities index such as pH, thawing loss, cooking loss and total volatile basic nitrogen (TVB-N). The results showed that the high voltage electrostatic field can improve the thawing rate of fish significantly. Compared with nature thawing, the thawed fish under t HVEF had better qualities such as lower thawing loss and total volatile basic nitrogen (TVB-N). HVEF thawing has advantages, which can be used as a substitute method.

scholarly journals Simulations of High Non-Uniform Electric Field in Dielectric Barrier Electrode System

2021 ◽  
Vol 18 (14) ◽  
Author(s):  
Pitchasak CHANKUSON ◽  
Mudtorlep NISOA
Keyword(s):  
Electric Field ◽  
High Voltage ◽  
High Intensity ◽  
Dielectric Materials ◽  
Electrode System ◽  
Ozone Production ◽  
Uniform Electric Field ◽  
Electrode Geometry ◽  
Dielectric Barrier ◽  
Fine Mesh

An electric field in the dielectric barrier electrode system is necessary for ozone production because ozone is produced by the electric discharge of O2 under a high-intensity electric field. The gas discharge plasmas contain energetic particles, such as electrons, ions, atoms, and radicals. The recombination of the O atom and O2 in the plasma will form O3. In this paper, the dependence of DC electric field formation on electrode geometry and the gap between electrodes and dielectric materials were examined by using computational modeling. Thus, a set of electrode geometry, gap distance, and dielectric material were obtained for high-intensity and uniform electric field generation. The COMSOL Multiphysics software was used for the modeling. Among the electrode geometries of plate-plate, pin-plate and mesh-plate, the mesh-plate generated high-intensity and uniform electric field. In the modeling, dielectric materials, including quartz, mica, alumina, and water, were compared. The highest intensity of electric field occurred on the water surface. HIGHLIGHTS When the gap distance between two parallel electrodes is less than 100 mm, the electric field in the gap is constant, independent of the space A high-intensity and uniform electric field is generated in the gap between the dielectric and grounded electrodes when a fine mesh high-voltage electrode is utilized With the fine mesh electrode, the electric field is about two times higher than the conventional plate electrodes, whereas the electric field uniformity was about 90 %. Therefore the barrier discharge will be initiated with lower high voltage GRAPHICAL ABSTRACT

scholarly journals Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

2021 ◽  
Vol 72 (1) ◽  
pp. 2669
Author(s):  
H USTUNER ◽  
S ARDICLI ◽  
O ARSLAN
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Quality Traits ◽  
Beef Quality ◽  
Significant Difference ◽  
Meat Colour ◽  
Water Holding

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

Correlation between some quality parameters and bleeding status of poultry meat

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Tanbir Ahmad ◽  
Yogesh Kumar ◽  
Nilesh Gaikwad ◽  
Deepak Raj Rai
Keyword(s):  
Malachite Green ◽  
Traditional Method ◽  
Quality Parameters ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Meat Sample ◽  
Retail Meat ◽  
The Mean ◽  
Meat Samples ◽  
Water Holding

A study was undertaken to investigate the effect of two different slaughter methods <italic>i.e</italic> traditional method (unilateral neck cut) and decapitation on the colour, pH, total heme pigments (THP) and water holding capacity (WHC) of the poultry meat. Fresh drumsticks (30 from conventionally slaughtered and 30 from slaughtered by decapitation method) of broiler birds (6 weeks of age; 2 hrs postmortem) were procured from retail meat shops located in different regions of the Ludhiana, Punjab, India. <italic>L*</italic> value (53.55) of conventionally slaughtered meat samples was significantly (P<0.01) higher than the decapitation method (47.97) but <italic>a*</italic> and <italic>b*</italic> values for conventionally slaughtered samples (7.86 and 12.62, respectively) were significantly (P<0.01) lower than the decapitated samples (11.42 and 15.90, respectively). These effects were due to the fact that the decapitated birds lost the least amount of blood compared to the conventionally slaughtered birds. pH of the conventionally slaughtered meat samples (6.02) were significantly (P<0.01) lower than the decapitated meat samples (6.32). The mean total heme pigments were significantly (P<0.01) higher in decapitated meat samples (2.20 mg/gm of meat sample) than the conventionally slaughtered meat samples (1.84 mg/gm of meat sample). Similarly WHC was significantly (P<0.01) higher of decapitated meat samples (52.91%) than the conventionally slaughtered meat samples (43.18%). Malachite Green test in 86.36% conventionally slaughtered meat samples showed perfect bleeding and 100% decapitated meat samples showed imperfect bleeding.

scholarly journals THE EFFECTS OF PRESLAUGHTER WITHHOLDING OF FEED AND WATER FROM RABBITS ON THEIR CARCASS YIELD AND MEAT QUALITY,

2021 ◽  
Vol 21 ◽  
pp. 164-169
Author(s):  
K. J. Joseph ◽  
B. Awosanya ◽  
B. A. Adebua
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Quality Parameters ◽  
Water Holding Capacity ◽  
Average Weight ◽  
Meat Processing ◽  
Fasting Period ◽  
White Breed ◽  
Rabbit Meat ◽  
Water Holding

Ninety rabbits (California White breed) with an average weight of 2.3kg were allocated at random to one of nine treatments to assess the effects of withholding feed alone or feed together with water on darcass shrinkage and meat quality. The nine treatments were: The control (given ad libitun feed and water), and 12, 24, 36 and 48 hours periods without feed alone prior to slaughter and 12, 24, 36 and 48 hours without feed and water. Live and carcass weights were taken to monitor shrinkage. Other relevant meat quality parameters such as protein content, pll, index of water holding capacity, colour and wetness scores, cooking losses and the percentage gross composition of the carcass were determined. Live and carcass Weights, weights of head, liver, kidneys and heart decreased progressively as the length of fasting period increased. The progressive decreases in weights were found to be more pronounced in animals from which feed together with water were withdrawn. Within 24 hours of fasting, decreases in weights were found to be significant (P<0.05). Ultimate pH and index of water holding capacity of the meats also increased with the increase in lenght of fasting period, with a concomitant decrease in cooking losses. The fat ratio of the carcass component decreased with increase in length of fasting. A preslaughter period of only a few hours between 0 and 12 hours is therefore recommended for rabbit meat processing.

scholarly journals Elimination of phosphate in restructured turkey steaks by the addition of eggshell calcium powder and low methoxyl pectin

2021 ◽  
Vol 854 (1) ◽  
pp. 012085
Author(s):  
H S Kavuşan ◽  
Ö Yüncü ◽  
Hilal Can ◽  
M Serdaroğlu
Keyword(s):  
Protein Content ◽  
Soluble Protein ◽  
Quality Parameters ◽  
Water Holding Capacity ◽  
Powder Form ◽  
Soluble Protein Content ◽  
Binding Properties ◽  
Water Holding ◽  
Cooking Yield

Abstract This study was carried out to assess the effects of eggshell calcium powder (ESCP) and/or low methoxyl pectin (LMP) as phosphate replacers on the quality parameters of restructured turkey steaks. ESCP, 0.25% or 0.50%, was added to formulation alone or in combination with 0.25% LMP in powder and gel forms. The pH increased with the addition of ESCP. Soluble protein content, water holding capacity, and cooking yield were higher in steaks formulated with ESCP+LMP gel compared to control steaks containing phosphate. Hardness of steaks was decreased by the addition of ESCP and pectin. Pectin in powder form negatively affected the preference of panelists. Oxidation in phosphate-free steaks was more pronounced than in other treatments. The results showed that the binding properties of phosphate could be achieved by using ESCP or ESCP+LMP gel.

PD Characteristics in Transformer Oil under AC Condition

2014 ◽  
Vol 492 ◽  
pp. 186-189
Author(s):  
Ji Chong Liang ◽  
Tian Zheng Wang ◽  
Kang Ning Wang ◽  
Jun Hao Li
Keyword(s):  
Electric Field ◽  
High Voltage ◽  
Applied Voltage ◽  
Partial Discharge ◽  
Electrode System ◽  
Transformer Oil ◽  
Pulse Burst ◽  
Transformer Oils ◽  
Pattern Display ◽  
Insulation Condition

Partial discharge (PD) detection is a technique widely used for high voltage equipment insulation condition assessment. The metal protrusion is a situation that often appear in transformer. Metal protrusion will cause the electric field concentration and lead to partial discharge. In this paper, PD characteristics in transformer oils are examined under AC conditions, using a needle-to-plane electrode system. The PD activity in transformer oil is confirmed as appearing in pulse burst form and the PD number and amplitude will increase with the applied voltage increase. The PRPD pattern display behavior typical of corona PD in oil.

scholarly journals The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions

2021 ◽  
Vol 9 (8) ◽  
pp. 1485-1494
Author(s):  
Meltem Serdaroğlu ◽  
Özlem Yüncü ◽  
Hülya Serpil Kavuşan ◽  
Elnaz Sharefiabadi ◽  
Sahar Seyedhosseini
Keyword(s):  
Quality Parameters ◽  
Model System ◽  
Chicken Meat ◽  
Water Holding Capacity ◽  
Chicken Breast ◽  
Control Group ◽  
Ph Values ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed ◽  
Water Holding

This study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP) on model system chicken meat emulsion (CME) quality parameters. For this purpose, the properties of the emulsion samples prepared using different amounts of PSP were compared with the control group prepared with 70% chicken breast meat, 18% chicken skin, 10% water, 1.5% salt and 0.5% sodium tripolyphosphate (STPP). Chemical composition, pH, emulsion stability, water holding capacity, cooking yield, and color were analyzed in emulsion samples. TBARs and peroxide values of the samples were determined on days 0, 3, 5 and 7 during storage. Use of pomegranate seed powder in emulsion formulation resulted a decrease in b* and a* values. At the same time, with the addition of pomegranate seed powder, there was no difference in the protein values of the raw samples and the moisture, ash and pH values of the cooked samples. It was also observed that pH values, water holding capacity and cooking efficiency of emulsions increased with the increasing levels of PSP. Both peroxide and TBARs values were lower in emulsion samples formulated with PSP on 7 d compared to the control group.

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