With a further effort, another set of experiment was carried out
to observe the effect of RF thawing versus a conventional thawing
process. Fig. 11 shows the comparison of thawing temperature
profile during RF application compared to the conventional natural
convection process for the frozen block A. Once again, the distance
between the upper electrode and the sample surface was 12 cm
during RF application. Farag et al. (2008a) reduced tempering time
3-fold for 4 kg meat blends with a greater uniformity of temperature distribution. Based on the study conducted by Uyar et al.
(2014), the sample sizes had a significant effect on power absorption during RF processes, and this might be even more effective for
the frozen products due to the dielectric properties of ice. Hence, a
smaller size sample was used to compare RF thawing time with
conventional natural convective thawing, and %3-fold reduction
in thawing time can be observed in Fig. 11.
With a further effort, another set of experiment was carried outto observe the effect of RF thawing versus a conventional thawingprocess. Fig. 11 shows the comparison of thawing temperatureprofile during RF application compared to the conventional naturalconvection process for the frozen block A. Once again, the distancebetween the upper electrode and the sample surface was 12 cmduring RF application. Farag et al. (2008a) reduced tempering time3-fold for 4 kg meat blends with a greater uniformity of temperature distribution. Based on the study conducted by Uyar et al.(2014), the sample sizes had a significant effect on power absorption during RF processes, and this might be even more effective forthe frozen products due to the dielectric properties of ice. Hence, asmaller size sample was used to compare RF thawing time withconventional natural convective thawing, and %3-fold reductionin thawing time can be observed in Fig. 11.
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