Study on High Voltage Electrostatic Field Thawing Technology of Fish

Ya Xiang Bai; Yuan Huo; Bin Kang

doi:10.4028/www.scientific.net/AMM.651-653.344

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Discrete Analysis of Maize Ear at Different Impact Head
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Entomopathogenic Nematodes Isolated from Gansu Province and Four New Species in China
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Evaluating Goodness-of-Fit in Comparison of Different Expressions for Length-Weight Relationship in Fishery Resources
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Study on High Voltage Electrostatic Field Thawing Technology of Fish
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Using the Seldinger Technique Cerebral Angiography (DSA) Line of Intravascular Interventional Treatment for Patients with Care
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Studies on the Bacteriostasis of Nano-Silver on the Pathogenic Fungus Botrytis cinerea from Illed Plants
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Application of Three-Dimensional Fluorescence Spectroscopy Coupled with ATLD in Rapid Determination of Triazophos Content in Duck Meat
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Diagnosis of Ovarian Fibroma by Ultrasonography
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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 651-653Study on High Voltage Electrostatic Field Thawing...

Study on High Voltage Electrostatic Field Thawing Technology of Fish

Abstract:

In order to improve the thawing qualities of fish, a thawing process of high voltage electrostatic field (HVEF) was studied. It was compared with nature thawing on the basis of thawing rate and the fish’s qualities index such as pH, thawing loss, cooking loss and total volatile basic nitrogen (TVB-N). The results showed that the high voltage electrostatic field can improve the thawing rate of fish significantly. Compared with nature thawing, the thawed fish under t HVEF had better qualities such as lower thawing loss and total volatile basic nitrogen (TVB-N). HVEF thawing has advantages, which can be used as a substitute method.