Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Background As electromagnetic waves of particular bands, energy-carrying infrared
radiation, microwave, and radio frequency transfer heat, which affects biological functions …

This study investigated the effects of thawing methods on the thermal stability and structure
of myofibrillar protein (MP) from porcine longissimus dorsi. DSC was used to evaluate the …

Abstract Effect of new thawing methods (ultrasound thawing (UT), vacuum thawing,(VT),
microwave thawing (MT)) on gelling properties of myofibrillar protein (MP) from porcine …

Radio frequency (RF) drying is an effective and practical dielectric drying method for food
and agricultural products due to rapid and volumetric heating, deep penetration and …

This study investigated the impact of air thawing (AT), water thawing (WT) and ultrasound-
assisted immersion thawing (UT) at different power levels (200, 300, 400, and 500 W) on the …

Serious quality deterioration can occur with suboptimal thawing, and thus innovative
thawing technologies may have an important role in improving the final quality of frozen …

Cylindrical containers are commonly used in microwave food processing applications.
However, due to the shape effect, microwave energy mainly focuses in the center of the …

Radio frequency (RF) processing has been widely used for thawing–tempering purposes,
and electric field distribution due to electrode design of the RF systems has significant …

Fresh foods, such as vegetables, fruits, and aquatic products, have high water activity and
are highly heat-sensitive. Thermal processing of fresh foods is often employed to extend …