Effect of Frequency Intensity on the Ohmic Thawing Process in Frozen Gelatin Matrix

• 영문명: Effect of Frequency Intensity on the Ohmic Thawing Process in Frozen Gelatin Matrix
• 발행기관: 한국축산식품학회
• 저자명: Kim, Jee-Yeon Park, Seong-Hee Hong, Geun-Pyo Min, Sang-Gi
• 간행물 정보: 『학술대회논문집』2005년도 정기총회 및 제35차 춘계 학술 발표대회, 363~366쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2005.05.31

영문 초록

This study was designed to investigate effects of AC frequency on the thawing process, using laboratory scale ohmic thawing system. The ohmic thawing property of 30% gelatin matrix was examined by using low frequency alternating current (20 Hz-110 Hz, sine wave). When the voltage was fixed to 50V, thawing time was negligible influenced as the frequency decreased. Total thawing time of the gelatin matrix decreased sharply at the frequency of 50 Hz. The current flow was first observed during the thawing process in the temperature ranges of -5℃ ~ -3℃

목차

Abstract

Introduction

Materials and Methods