Study on high voltage electrostatic field thawing technology of fish

被引：3
|
作者：
Bai, Yaxiang [1 ]
Huo, Yuan [1 ]
Kang, Bin [1 ]
机构：
[1] Dalian Ocean Univ, Sch Sci, Dalian, Liaoning Provin, Peoples R China
来源：
MATERIAL SCIENCE, CIVIL ENGINEERING AND ARCHITECTURE SCIENCE, MECHANICAL ENGINEERING AND MANUFACTURING TECHNOLOGY II | 2014年 / 651-653卷
关键词：
high voltage electrostatic field (HVEF); thawing; fish; thawing rate; thawing loss; total volatile basic nitrogen (TVB-N); DRIP LOSS;
D O I：
10.4028/www.scientific.net/AMM.651-653.344
中图分类号：
TU [建筑科学];
学科分类号：
0813 ;
摘要：
In order to improve the thawing qualities of fish, a thawing process of high voltage electrostatic field (HVEF) was studied. It was compared with nature thawing on the basis of thawing rate and the fish's qualities index such as pH, thawing loss, cooking loss and total volatile basic nitrogen (TVB-N). The results showed that the high voltage electrostatic field can improve the thawing rate of fish significantly. Compared with nature thawing, the thawed fish under t HVEF had better qualities such as lower thawing loss and total volatile basic nitrogen (TVB-N). HVEF thawing has advantages, which can be used as a substitute method.
引用
收藏
页码：344 / 347
页数：4
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