Effect of corona wind,current, electric field and energy consumption on the reduction of the thawing time during the high-voltage electrostatic-field (HVEF) treatment process |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian District, Beijing 100083, China;2. Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan;1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;2. Center of Excellence on Food Safety and Quality, Isfahan University of Technology, Isfahan 84156-83111, Iran;3. UMR GEPEA (CNRS 6144), ENITIAA, Rue de la Géraudière BP 82225, 44322 Nantes Cedex 03, France;1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;2. UMR GEPEA (CNRS 6144), ENITIAA, Rue de la Géraudière BP 82225, 44322 Nantes Cedex 03, France;3. SP-Technical Research Institute of Sweden, Food and Bioscience Unit, Gothenburg, Sweden;1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;2. Center of Excellence on Food Safety and Quality, Isfahan University of Technology, Isfahan 84156-83111, Iran;1. Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, Jahrom, Fars, Iran;2. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;3. UMR GEPEA (CNRS 6144), ONIRIS, Rue de la Géraudière CS 82225, 44322 Nantes Cedex 03, France |
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| Abstract: | Electric energy plays an important role in reducing the thawing time and accelerating the entire thawing process. Corona wind speed was increased by increasing the applied voltage and current, which were 0.87 ± 0.19, 1.22 ± 0.19, 1.49 ± 0.13 m/s under 8, 10, 12 kV with 3, 5, 10 μA; 1.01 ± 0.12, 1.24 ± 0.17, 1.49 ± 0.10 m/s under − 8, − 10, − 12 kV with 5, 9, 14.5 μA. The models T1, T2, and T3 were designed to study the effects of current, corona wind and electric field on thawing, respectively. T1: a thin stainless-steel sheet covered the top of stainless-steel box with 10 g frozen distilled water; T2: a plastic sheet was placed under the stainless-steel box; T3: a plastic sheet covered the top of plastic box. Electric field alone cannot affect thawing time, which could be maximally reduced by 1/2 compared to that of air thawing.Industrial relevanceWe have studied HVEF thawing for several years because of its many advantages, such as the quick thawing of frozen meat with little energy consumption and good post-thawing quality. The mechanism of HVEF thawing and the reduction of the thawing time, which are important for the industrial application of new technology from principle to design, must be clarified. Meanwhile, this emerging technology will be beneficial for the food-thawing field. |
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