Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

(2020) Dongni Li et al.   FOOD CHEMISTRY

Effects of radio frequency, air and water tempering, and different end-point tempering temperatures on pork quality

(2019) Yali Zhu et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

(2019) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

(2019) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Radio frequency tempering uniformity investigation of frozen beef with various shapes and sizes

(2018) Yulin Li et al.   Innovative Food Science & Emerging Technologies

The effect of pressure-assisted heating on the water holding capacity of chicken batters

(2018) Hai-bo Zheng et al.   Innovative Food Science & Emerging Technologies

Experimental investigation of the effect of conveyor movement and sample's vertical position on radio frequency tempering of frozen beef

(2018) T. Koray Palazoğlu et al.   JOURNAL OF FOOD ENGINEERING

Effects of controlled thawing media temperatures on quality and safety of pre-rigor frozen Atlantic cod ( Gadus morhua )

(2018) Irja Sunde Roiha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Radio-Frequency Applications for Food Processing and Safety

(2018) Yang Jiao et al.   Annual Review of Food Science and Technology

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

(2018) Tesfaye F. Bedane et al.   Innovative Food Science & Emerging Technologies

Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism

(2018) Huayu Yang et al.   Innovative Food Science & Emerging Technologies

Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp

(2017) T. Koray Palazoğlu et al.   Innovative Food Science & Emerging Technologies

Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt

(2017) Tesfaye F. Bedane et al.   JOURNAL OF FOOD ENGINEERING

Electrical conductivity and ohmic thawing of frozen tuna at high frequencies

(2017) Lei Liu et al.   JOURNAL OF FOOD ENGINEERING

Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

(2017) Eun Ji Choi et al.   MEAT SCIENCE

Heating uniformity evaluation and improvement of radio frequency treated prepackaged food

(2016)   Transactions of the ASABE

Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes

(2015) Sang-Gi Min et al.   Food and Bioprocess Technology

Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks

(2015) Yang Jiao et al.   FOOD RESEARCH INTERNATIONAL

Radio-frequency thawing of food products – A computational study

(2015) Rahmi Uyar et al.   JOURNAL OF FOOD ENGINEERING

Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)

(2015) Alireza Mousakhani-Ganjeh et al.   JOURNAL OF FOOD ENGINEERING

Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies

(2014) Yvan Llave et al.   JOURNAL OF FOOD ENGINEERING

Quality Evaluation of Pork with Various Freezing and Thawing Methods

(2014) Su Kyung Ku et al.   Korean Journal for Food Science of Animal Resources

Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts

(2013) Yunyang Wang et al.   Food and Bioprocess Technology

Influence of dielectric properties on the heating rate in free-running oscillator radio frequency systems

(2013) Yang Jiao et al.   JOURNAL OF FOOD ENGINEERING

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

(2012) Jun Qi et al.   MEAT SCIENCE

Analysis of radio frequency (RF) power distribution in dry food materials

(2011) G. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

Higher drip loss is associated with protein oxidation

(2011) S. Traore et al.   MEAT SCIENCE

Developing postharvest disinfestation treatments for legumes using radio frequency energy

(2010) S. Wang et al.   BIOSYSTEMS ENGINEERING

Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

(2010) Valeria Tironi et al.   Innovative Food Science & Emerging Technologies

Effects of ohmic thawing on histological and textural properties of beef cuts

(2010) Filiz Icier et al.   JOURNAL OF FOOD ENGINEERING

A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics

(2009) K.W. Farag et al.   MEAT SCIENCE

The effect of thawing methods on the quality of eels (Anguilla anguilla)

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

Radio frequency treatment of foods: Review of recent advances

(2008) Francesco Marra et al.   JOURNAL OF FOOD ENGINEERING

A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution

(2008) K.W. Farag et al.   MEAT SCIENCE

A numerical analysis of radio frequency heating of regular shaped foodstuff

(2007) Vittorio Romano et al.   JOURNAL OF FOOD ENGINEERING

Computer simulation of radio frequency heating of model fruit immersed in water

(2007) S.L. Birla et al.   JOURNAL OF FOOD ENGINEERING