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| Influence of Different Factors on Radio Frequency Thawing of Pork |
| ZHANG Jianmin, FENG Xianying*, LI Hui, DU Fuxin |
| College of Mechanical Engineering, Shandong University, Jinan 250061, China |
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Abstract In order to research the influence of various factors on radio frequency (RF) thawing of pork, this study established a simulation model for the thawing process based on the available experimental data using effective specific heat method. The efficiency of RF thawing is related to many factors, especially spacing between the upper and lower plates, frozen pork position and voltage waveform. We analyzed the effects of different factors on the thawing rate, uniformity and temperature distribution after thawing. As a result, optimal thawing scheme could be obtained. The results showed that the larger the distance between the upper and lower plates, the slower the thawing rate and the more uniform the temperature distribution after thawing; however, the relationship between the spacing and the thawing rate was not linear. When the voltage waveform was square, the thawing rate was faster, but the temperature uniformity was poor and the superheated area concentrated in the middle of pork. When the voltage waveform was sinusoidal, the superheated area gathered in the corner and edge of pork. Pork had higher thawing rate and better uniformity when located between the plates than on the lower plate. According to the simulation results, the thawing efficiency of frozen pork is the best when it is located in between the plates, spaced 7.5 cm apart from each other and the voltage waveform is sinusoidal.
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2019, Vol. 33 
