A Numerical Modelling for the Prediction of Phase Transition Time(Ice-Water) in Frozen Gelatin Matrix by Ohmic Thawing Process

• 영문명: A Numerical Modelling for the Prediction of Phase Transition Time(Ice-Water) in Frozen Gelatin Matrix by Ohmic Thawing Process
• 발행기관: 한국축산식품학회
• 저자명: Kim, Jee-Yeon Park, Sung-Hee Min, Sang-Gi
• 간행물 정보: 『학술대회논문집』2004년도 제34차 추계 국제 학술대회, 407~411쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.10.31

영문 초록

Ohmic heating occurs when an electric current is passes through food, resulting in a temperature rise in the product due to the conversion of the electric energy into heat. The time spent in the thawing is critical for product sterility and quality. The objective of this study is to conduct numerical modelling between the effect of ohmic thawing intensity on PTT(phase transition time) at constant concentration and the effect of matrix concentrations on PTT at constant voltage condition. the stronger ohmic thawing intensity resulted in decreasing the PTT. High ohmic intensity causes short PTT. And the higher gelatin concentration, the faster increment of PTT. A numerical modeling was executed to predict the PTT influenced by the power intensity using exponential regression and the PTT influenced by gelatin concentration using logarithmic regression. Therefore, from this numerical model of gelatin matrix, it is possible to estimate exact values extensively.

목차

Introduction

Materials and Methods

Results and Discussion