Improving tempering uniformity in frozen chicken breast during cold-air assisted intermittent radio frequency treatment
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Xinmei Wang
Abstract
Radio frequency (RF) tempering, as a dielectric heating technology, is widely used in the tempering of frozen meat products, but non-uniformity heating is still a major obstacle to industrial applications. In this study, an RF tempering oven with a cooler and a temperature measuring program was used to investigate effects of cold air, different temperature difference thresholds (TDT), and different time-outs of RF power on the tempering uniformity for cubic- and cylindrical-shaped frozen chicken breasts. The results showed that the sample’s temperature increased with the tempering time, and the temperature at the corners and edges was higher than that at the center of sample during RF tempering. Additionally, the cold air could reduce the temperature at the corners and surfaces of the samples and improve the RF tempering uniformity. The temperature-time histories clearly showed wave shapes during intermittent RF tempering. After intermittent RF tempering, the heating uniformity index and average temperature values of the cubic sample followed the decreasing order: right surface > left surface > bottom surface > top surface. For the cylindrical sample, the top surface also had the best tempering uniformity and the lowest average temperature, and the right surface had the worst tempering uniformity and the highest average temperature. A smaller TDT and a longer time-out resulted in a lower temperature difference between the surface and the center of the samples, a lower tempering rate, and better tempering uniformity. With the optimal TDT and time-out, the best tempering uniformity was obtained after cold-air assisted intermittent RF tempering. The results of this research may provide useful information for improving the temperature distribution in the industrial RF tempering process.
Funding source: Key Research and Development Program in Shaanxi Province of China
Award Identifier / Grant number: 2021NY-182
Funding source: National Key Research and Development Program of China
Award Identifier / Grant number: 2018YFD0700105
Acknowledgments
This research was conducted in the College of Mechanical and Electronic Engineering, Northwest A&F University, and supported by grants from National Key Research and Development Program of China (2018YFD0700105), and Key Research and Development Program in Shaanxi Province of China (2021NY-182).
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Research ethics: Not applicable.
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Informed consent: Not applicable.
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Author contributions: Xinmei Wang: Writing – original draft, Methodology, Investigation. Shulong Chu and Kangning Yang: Data curation. Shaojin Wang: Writing – review & editing. Lixia Hou: Writing – review & editing, Supervision, Funding acquisition.
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Use of Large Language Models, AI and Machine Learning Tools: None declared.
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Conflict of interest: The authors state no conflict of interest.
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Research funding: National Key Research and Development Program of China (2018YFD0700105). Key Research and Development Program in Shaanxi Province of China (2021NY-182).
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Data availability: The raw data can be obtained on request from the corresponding author.
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© 2025 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Immobilization technology of lipase and application progress research
- Articles
- Diffusion behaviors of sweeteners in the saliva layer: effects of interactions between oral mucin and sweeteners
- Improving tempering uniformity in frozen chicken breast during cold-air assisted intermittent radio frequency treatment
- Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria
- Lutein-loaded soybean protein isolate-guar gum nano-emulsion delivery system: structure, characterization and environmental stability evaluation
- Glycaemic index (GI) suppression of bread using polyphenols enriched karonda powder: a strategy to reduce starch digestibility and increase polyphenols retention
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Immobilization technology of lipase and application progress research
- Articles
- Diffusion behaviors of sweeteners in the saliva layer: effects of interactions between oral mucin and sweeteners
- Improving tempering uniformity in frozen chicken breast during cold-air assisted intermittent radio frequency treatment
- Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria
- Lutein-loaded soybean protein isolate-guar gum nano-emulsion delivery system: structure, characterization and environmental stability evaluation
- Glycaemic index (GI) suppression of bread using polyphenols enriched karonda powder: a strategy to reduce starch digestibility and increase polyphenols retention
