

Hassan, A conjunction of sn-2 fatty acids and overall fatty acid composition combined with chemometric techniques increase the effectiveness of lard detection in fish feed. Sripadi, A combined targeted/untargeted screening based on GC/MS to detect low-molecular-weight compounds in different milk samples of different species and as affected by processing. Abrahamsson, Chemical images of marine bio-active compounds by surface enhanced Raman spectroscopy and transposed orthogonal partial least squares (T-OPLS). Liu, The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp ( Aristichthys nobilis) fillets. Xia, Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp ( Cyprinus carpio L.) induced by freeze-thaw cycles. Luo, Post-thawing quality changes of common carp ( Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage. Farahnaky, Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout ( Oncorhynchus mykiss) fillet. Wang, Evaluating radio frequency heating uniformity using polyurethane foams. Wang, Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato. Dunne, Sterilization of scrambled eggs in military polymeric trays by radio frequency energy. Niazi, Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy.
Among drip full#
Amaratunga, Application of radiofrequency power for non-chemical disinfestation of rough rice with full retention of quality attributes.

Shrisat, Advances in radio frequency and Ohmic heating of meats. Miran, Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp.

Basak, Microwave food processing - a review. Ferruh, 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. Stelzleni, Effects of endpoint temperature and thickness on quality of whole muscle non-intact steaks cooked in a radio frequency oven. Soltanizadeh, Thawing of frozen tuna fish ( Thunnus albacares) using still air method combined with a high voltage electrostatic field. Farag, Impact of feeding system on the behaviour and performance of Nile tilapia ( Oreochromis niloticus). Marra, Radio-frequency thawing of food products – a computational study. Part I: developing a heat transfer numerical model based on thermos-physical properties. Karwe, Effect of temperature abuse on frozen army rations. Wang, Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt. These results suggest that RF has potential application in the tempering of the frozen aquatic products in the context of in the food industry.
Among drip free#
L*, Chroma, a*, migration between free water and immobilized water, hardness, shear force, gumminess, chewiness were the key parameters related to the differentiation in color, water retention, and texture under different tempering methods. The study also analyzed the correlation and contribution of quality parameters of color, water retention, and texture by orthogonal projections on the latent structure-discrimination analysis (OPLS-DA). Additionally, the hardness, gumminess, and chewiness after RF were significantly higher than in other groups.

Moreover, the drip loss of RF-treated was significantly lower than RW by 4%. The results showed that RF significantly reduced the tempering time, water loss, and engender a uniform temperature distribution. In this study, frozen tilapia fillets were treated with radio frequency tempering (RF) compared to cold storage tempering (CST), air tempering (constant kind air, CK) and running tap water tempering (RW), to investigate the effect of RF on the quality of vacuum-packed frozen tilapia fillets such as color, water loss, moisture migration, and texture. Radio frequency, as a viable alternative for heating technology in food processing has attracted much attention.
