Article
Food Science & Technology
Feifei Hu, Shuyi Qian, Feng Huang, Dong Han, Xia Li, Chunhui Zhang
Summary: The study found that the combination of low voltage electrostatic field and high humidity thawing can improve the quality of pork steaks by maintaining color stability, reducing thawing loss, and enhancing muscle water holding capacity. Additionally, the treated samples showed lower hardness and higher springiness due to their unique muscle microstructure. These results suggest a potential application of the LHT method in meat thawing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Health Care Sciences & Services
Anna Russo, Alfonso Reginelli, Giorgia Viola Lacasella, Enrico Grassi, Michele Ahmed Antonio Karaboue, Tiziana Quarto, Gian Maria Busetto, Alberto Aliprandi, Roberta Grassi, Daniela Berritto
Summary: Musculoskeletal ultrasound is a research method that focuses on superficial targets, particularly in the hands, wrists, and feet. Its high spatial resolution and superb image quality have the potential to bring innovation to diagnostic imaging.
JOURNAL OF PERSONALIZED MEDICINE
(2022)
Article
Food Science & Technology
Hailei Sun, Fangfang Li, Yan Li, Liping Guo, Baowei Wang, Ming Huang, He Huang, Jiqing Liu, Congxiang Zhang, Zhansheng Feng, Jingxin Sun
Summary: This study investigated the effects of high-voltage electrostatic field (HVEF) heating and ordinary heating on the content of diacylglycerol (DAG) and thermal oxidation stability in duck oil. The results showed that heating time contributed to the generation of more oxidation products, and the DAG content was negatively correlated with oxidation stability. Under the same heating conditions, HVEF heating could reduce the oxidation reaction rate in duck oil.
Article
Engineering, Electrical & Electronic
Mathias Poik, Thomas Hackl, Stefano Di Martino, Martin Schober, Jin Dang, Georg Schitter
Summary: This study presents a contactless voltage sensing method for measuring RF voltages within microwave devices. By using a conductive cantilever probe with a sharp tip as a sensor and combining it with a model-based compensation method, high spatial resolution measurements are achieved.
IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT
(2023)
Article
Food Science & Technology
Kun Yang, Chuhan Bian, Yixuan Dong, Jun Mei, Jing Xie
Summary: Ultrasound assisted thawing (UAT) is an emerging thawing method that can shorten thawing time and improve the quality of thawed sea bass. The effect of frequency and power on UAT in aquatic products has not been systematically studied. This experiment evaluated the effect of frequency, alone or in combination, and different power levels during UAT on thawing time, water-holding capacity, quality, and myofibrillar protein structure in sea bass. The study found that UAT can improve the quality of thawed sea bass, especially at specific power and frequency settings.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Ricardo N. Pereira, Rui M. Rodrigues, Luis Machado, Sara Ferreira, Joana Costa, Caterina Villa, Mariana P. Barreiros, Isabel Mafra, Jose A. Teixeira, Antonio A. Vicente
Summary: This study investigated the impact of Ohmic heating on soybean protein isolate, revealing that parameters such as electrical frequency and occurrence of electrochemical reactions can affect the structure and immunoreactivity of SPI fractions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Engineering, Multidisciplinary
S. M. Kayser Azam, Mohamadariff Othman, Hazlee Azil Illias, Tarik Abdul Latef, Mohammad Tariqul Islam, Mohd Fadzil Ain
Summary: In this article, a comprehensive investigation is conducted on the application of ultra-high frequency (UHF) printable antennas in partial discharge (PD) diagnostics. The main contribution of the article is providing a complete roadmap for selecting UHF printable antennas based on their practical significance in PD diagnostics of high-voltage equipment. The article highlights 7 intrinsic parameters of UHF antennas and their relationship with 7 extrinsic parameters of PD diagnostics performance. Furthermore, 8 different designing methods of UHF antennas are investigated, and the existing challenges and future direction of UHF printable antennas for contactless partial discharge diagnostic systems are pointed out.
ALEXANDRIA ENGINEERING JOURNAL
(2023)
Article
Food Science & Technology
Yu Peng, Jinhong Zhao, Xin Wen, Yuanying Ni
Summary: This study investigates different thawing methods for frozen mangoes and finds that innovative microwave thawing can significantly shorten thawing time, improve mango quality, and achieve higher sensory scores.
Article
Food Science & Technology
Yingtao Qu, Xiangyu Guan, Yuxiao Mao, Jiaxing Liu, Penghao Wang, Biying Lin, Rui Li, Shaojin Wang
Summary: This study comprehensively analyzed factors affecting voltage in RF heating systems, developed models using machine learning methodology, and validated the models through heating experiments on various low-moisture foods. The support vector machine model showed optimal regression performance and application capability in soybeans data.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Tiantian Tang, Min Zhang, Yaping Liu
Summary: Enzymatic hydrolysis of meat and bone residue can be enhanced by pretreatment with ultrasound (US) and high voltage electrostatic field (HVEF), resulting in improved flavor and nutritional characteristics of the hydrolysate. US alone and combined with HVEF can promote protein hydrolysis and increase free amino acid content. The enzymatic hydrolysate pretreated with US-HVEF has the strongest umami flavor, highest flavor nucleotide content, and strongest antioxidant capacity.
Article
Engineering, Chemical
Hanting Jiang, Huayu Yang, Wenhai Zhang, Bowen Yan, Nana Zhang, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: In this study, a numerical model of hairtail fish with RF thawing was developed and validated. The model accurately predicted the internal temperature distribution of hairtail fish with a smallest Root-Mean-Square-Error value of 0.44 degrees C. The study also evaluated the thawing performance under different conditions and arrangements, providing useful insights for the application of RF thawing in irregularly-shaped products.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Acoustics
Andrea Sechi, Michela Starace, Bianca Maria Piraccini, Ximena Wortsman
Summary: This study found that high-frequency and ultra-high frequency ultrasound can accurately diagnose and evaluate the features of onychopapilloma. Ultrasound examinations can show hypoechoic bands in the nail bed, abnormalities in the nail plate, and irregularities in other structures, which correlate with histological characteristics. In addition, ultrasound examinations can also detect recurrence after surgery.
JOURNAL OF ULTRASOUND IN MEDICINE
(2023)
Article
Biotechnology & Applied Microbiology
Ozan Altin, Francesco Marra, Ferruh Erdogdu
Summary: This study presents a computational analysis of air impingement coupled with RF heating for achieving temperature uniformity in industrial-scale thawing processes. By using Comsol Multiphysics for the computational study, the optimal potential and impingement speed conditions were determined to be used for system design and process optimization.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Materials Science, Multidisciplinary
Muhammad Anas, Mazin M. Mustafa, Aniruddh Vashisth, Eftihia Barnes, Mohammad A. Saed, Lee C. Moores, Micah J. Green
Summary: The study reveals a non-monotonic relationship between RF heating rates and the conductivity of materials, with the maximum heating rate occurring at an optimum DC surface conductivity and closely related to the percolation threshold in a given structure. These findings can be utilized to optimize RF heating for enhanced material processing efficiency in various industries.
APPLIED MATERIALS TODAY
(2021)
Article
Food Science & Technology
Maximilian Gratz, Felix Schottroff, Lara Gall, Benedikt Zejma, Florian Simon, Henry Jaeger
Summary: The study investigated the heating uniformity of potato cubes and whole potato tubers using ohmic heating at different frequencies, showing that higher frequency resulted in better heating uniformity. The results contribute to understanding the effects of high frequency electric fields on heating uniformity and conductivity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)