Study on High Voltage Electrostatic Field Thawing Technology of Fish
2014 ◽
Vol 651-653
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pp. 344-347
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Keyword(s):
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.
2007 ◽
Vol 26
(1)
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pp. 37-48
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Keyword(s):
Keyword(s):
1999 ◽
Vol 64
(2)
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pp. 344-347
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Keyword(s):
2018 ◽
Vol 259
◽
pp. 532-539
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Keyword(s):
1995 ◽
Vol 58
(2)
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pp. 182-185
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2014 ◽
Vol 32
(No. 4)
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pp. 320-325
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Keyword(s):
2018 ◽
Vol 81
(8)
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pp. 1293-1303
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