Temperature Changes and Power Consumption During Radio Frequency Tempering of Beef Lean/Fat Formulations
A numerical analysis of three block-shaped beef blends (lean, fat, and 50:50 lean/fat mixture), tempered using radio-frequency (RF) heating is presented. Post tempering temperature distribution indicated a minor temperature gradient within the blocks, suggesting a relatively uniform temperature dist...
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| Veröffentlicht in: | Food and bioprocess technology 2010-10, Vol.3 (5), p.732-740 |
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| creator | Farag, Karim W. Marra, Francesco Lyng, James G. Morgan, Desmond J. Cronin, Denis A. |
| description | A numerical analysis of three block-shaped beef blends (lean, fat, and 50:50 lean/fat mixture), tempered using radio-frequency (RF) heating is presented. Post tempering temperature distribution indicated a minor temperature gradient within the blocks, suggesting a relatively uniform temperature distribution. The heating rate of the three blends decreased as tempering time progressed with the highest rates being observed in the leanest blends. Power absorption (
P
abs
) for the lean and 50:50 mixture increased as tempering time increased but the high fat blend showed an initial increase before plateauing and then declining slightly. While intrinsic power efficiency was found to be satisfactory, overall power efficiency, evaluated on the basis of consumed power, was 50%, though it is important to emphasize the system was not fully optimized. Leaner blends and higher power treatments produced the most efficient RF tempering process. This data is of potential value to meat industry in the context of rapid defrosting of meat products. |
| doi_str_mv | 10.1007/s11947-008-0131-5 |
| format | Article |
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P
abs
) for the lean and 50:50 mixture increased as tempering time increased but the high fat blend showed an initial increase before plateauing and then declining slightly. While intrinsic power efficiency was found to be satisfactory, overall power efficiency, evaluated on the basis of consumed power, was 50%, though it is important to emphasize the system was not fully optimized. Leaner blends and higher power treatments produced the most efficient RF tempering process. This data is of potential value to meat industry in the context of rapid defrosting of meat products.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-008-0131-5</identifier><language>eng</language><publisher>New York: Springer-Verlag</publisher><subject>Agriculture ; Beef ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Defrosting ; Food Science ; Formulations ; Heating ; Heating rate ; Meat ; Meat industry ; Meat processing industry ; Meat products ; Mixtures ; Numerical analysis ; Original Paper ; Power consumption ; Power efficiency ; Radio frequency ; Temperature distribution ; Temperature gradients ; Tempering ; Thawing</subject><ispartof>Food and bioprocess technology, 2010-10, Vol.3 (5), p.732-740</ispartof><rights>Springer Science + Business Media, LLC 2008</rights><rights>Springer Science + Business Media, LLC 2008.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-c91264b66810ef219583d556d65fffe2783e31871eff36e28fce2c5dd57da5c33</citedby><cites>FETCH-LOGICAL-c316t-c91264b66810ef219583d556d65fffe2783e31871eff36e28fce2c5dd57da5c33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-008-0131-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-008-0131-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Farag, Karim W.</creatorcontrib><creatorcontrib>Marra, Francesco</creatorcontrib><creatorcontrib>Lyng, James G.</creatorcontrib><creatorcontrib>Morgan, Desmond J.</creatorcontrib><creatorcontrib>Cronin, Denis A.</creatorcontrib><title>Temperature Changes and Power Consumption During Radio Frequency Tempering of Beef Lean/Fat Formulations</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>A numerical analysis of three block-shaped beef blends (lean, fat, and 50:50 lean/fat mixture), tempered using radio-frequency (RF) heating is presented. Post tempering temperature distribution indicated a minor temperature gradient within the blocks, suggesting a relatively uniform temperature distribution. The heating rate of the three blends decreased as tempering time progressed with the highest rates being observed in the leanest blends. Power absorption (
P
abs
) for the lean and 50:50 mixture increased as tempering time increased but the high fat blend showed an initial increase before plateauing and then declining slightly. While intrinsic power efficiency was found to be satisfactory, overall power efficiency, evaluated on the basis of consumed power, was 50%, though it is important to emphasize the system was not fully optimized. Leaner blends and higher power treatments produced the most efficient RF tempering process. This data is of potential value to meat industry in the context of rapid defrosting of meat products.</description><subject>Agriculture</subject><subject>Beef</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Defrosting</subject><subject>Food Science</subject><subject>Formulations</subject><subject>Heating</subject><subject>Heating rate</subject><subject>Meat</subject><subject>Meat industry</subject><subject>Meat processing industry</subject><subject>Meat products</subject><subject>Mixtures</subject><subject>Numerical analysis</subject><subject>Original Paper</subject><subject>Power consumption</subject><subject>Power efficiency</subject><subject>Radio frequency</subject><subject>Temperature distribution</subject><subject>Temperature gradients</subject><subject>Tempering</subject><subject>Thawing</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kE9LxDAQxYMouP75AN4CnutmmiZtj1qtCguKrOcQ28lul21SkxbZb29LRU-eZmDeezPzI-QK2A0wli4DQJ6kEWNZxIBDJI7IAnIuIgFJfvzbc3ZKzkLYMSZZAnxBtmtsO_S6HzzSYqvtBgPVtqav7gs9LZwNQ9v1jbP0fvCN3dA3XTeOlh4_B7TVgc4B08QZeodo6Aq1XZa6p6Xz7bDXkztckBOj9wEvf-o5eS8f1sVTtHp5fC5uV1HFQfZRlUMskw8pM2BoYshFxmshZC2FMQbjNOPIIUsBjeES48xUGFeirkVaa1Fxfk6u59zOu_HC0KudG7wdV6o4AZamgifZqIJZVXkXgkejOt-02h8UMDUBVTNQNQJVE1AlRk88e0I3vYv-L_l_0zdqG3jq</recordid><startdate>20101001</startdate><enddate>20101001</enddate><creator>Farag, Karim W.</creator><creator>Marra, Francesco</creator><creator>Lyng, James G.</creator><creator>Morgan, Desmond J.</creator><creator>Cronin, Denis A.</creator><general>Springer-Verlag</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20101001</creationdate><title>Temperature Changes and Power Consumption During Radio Frequency Tempering of Beef Lean/Fat Formulations</title><author>Farag, Karim W. ; Marra, Francesco ; Lyng, James G. ; Morgan, Desmond J. ; Cronin, Denis A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-c91264b66810ef219583d556d65fffe2783e31871eff36e28fce2c5dd57da5c33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Agriculture</topic><topic>Beef</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Defrosting</topic><topic>Food Science</topic><topic>Formulations</topic><topic>Heating</topic><topic>Heating rate</topic><topic>Meat</topic><topic>Meat industry</topic><topic>Meat processing industry</topic><topic>Meat products</topic><topic>Mixtures</topic><topic>Numerical analysis</topic><topic>Original Paper</topic><topic>Power consumption</topic><topic>Power efficiency</topic><topic>Radio frequency</topic><topic>Temperature distribution</topic><topic>Temperature gradients</topic><topic>Tempering</topic><topic>Thawing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Farag, Karim W.</creatorcontrib><creatorcontrib>Marra, Francesco</creatorcontrib><creatorcontrib>Lyng, James G.</creatorcontrib><creatorcontrib>Morgan, Desmond J.</creatorcontrib><creatorcontrib>Cronin, Denis A.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Farag, Karim W.</au><au>Marra, Francesco</au><au>Lyng, James G.</au><au>Morgan, Desmond J.</au><au>Cronin, Denis A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Temperature Changes and Power Consumption During Radio Frequency Tempering of Beef Lean/Fat Formulations</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2010-10-01</date><risdate>2010</risdate><volume>3</volume><issue>5</issue><spage>732</spage><epage>740</epage><pages>732-740</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>A numerical analysis of three block-shaped beef blends (lean, fat, and 50:50 lean/fat mixture), tempered using radio-frequency (RF) heating is presented. 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P
abs
) for the lean and 50:50 mixture increased as tempering time increased but the high fat blend showed an initial increase before plateauing and then declining slightly. While intrinsic power efficiency was found to be satisfactory, overall power efficiency, evaluated on the basis of consumed power, was 50%, though it is important to emphasize the system was not fully optimized. Leaner blends and higher power treatments produced the most efficient RF tempering process. This data is of potential value to meat industry in the context of rapid defrosting of meat products.</abstract><cop>New York</cop><pub>Springer-Verlag</pub><doi>10.1007/s11947-008-0131-5</doi><tpages>9</tpages></addata></record> |
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| subjects | Agriculture Beef Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Defrosting Food Science Formulations Heating Heating rate Meat Meat industry Meat processing industry Meat products Mixtures Numerical analysis Original Paper Power consumption Power efficiency Radio frequency Temperature distribution Temperature gradients Tempering Thawing |
| title | Temperature Changes and Power Consumption During Radio Frequency Tempering of Beef Lean/Fat Formulations |
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