Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture-Reference-Cited by-同舟云学术

Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture

Published:2018-12 Issue: Volume:50 Page:139-147
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bedane Tesfaye F.,Altin Ozan,Erol Busra,Marra Francesco^ORCID,Erdogdu Ferruh^ORCID

Funder

Ankara University

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference21 articles.

1. Thawing seafood;Archer,2008

2. Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt;Bedane;Journal of Food Engineering,2017

3. Performance comparison between batch and continuous thawing of food products assisted by radio frequency heating;Bedane;Chemical Engineering Transactions,2017

4. RF 50 Ω technology versus variable-frequency RF technology;Bernard,2015

5. Modeling radio frequency heating of food moving on a conveyor belt;Chen;Food and Bioproducts Processing,2017

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