Experimental system for investigating processes of shock freezing of meat
Laen...
Kuupäev
2024
Kättesaadav alates
Autorid
Mironovs, V.
Tatarinov, A.
Abayev, A.
Zemchenkovs, V.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
Shock freezing affords reduction of freezing time, production of much smaller ice
crystals that preserves the tissue structure and nutritional value of the product. The advantage of
using ultrasonic bulk waves for monitoring the freezing process is the ability to trace the dynamics
of changes in the properties of the meat tissue directly using ultrasound velocity, attenuation and
the waveform shape. The purpose of the study was to create an experimental freezing system with
follow up ultrasound propagation parameters in meat specimens during shock freezing. The
samples were frozen by the electric pipe-freezing unit Frigo 2F-Zero of REMS with the
temperature control by a calibrated thermocouple. Ultrasonic signals were recorded continuously
by a custom-made ultrasonic setup in the through transmission mode using a pair of 2.5 MHz
transducers mounted on a calliper-based probe. The following trends were observed during the
freezing stages. Ultrasound velocity decreased in lean meat and increased in fatty meat with
cooling at temperatures above zero. Rapid drop of ultrasonic signals at temperatures below zero
associated with the beginning of the crystallization process and the presence of both liquid and
crystal components. Ultrasonic signals increased as the samples were completely frozen and
ultrasound velocity increased to values close to those in icy bodies. Differences in ultrasonic
parameters on a time scale during freezing were revealed for lean and fatty meat samples
demonstrating a possibility to investigate specific freezing regimes for different types of meat.
Kirjeldus
Received: February 14th, 2024 ; Accepted: April 30th, 2024 ; Published: May 8th, 2024 ; Correspondence: aleksejs.tatarinovs@edi.lv
Märksõnad
meat products, shock freezing, ultrasonic testing, articles