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- MakaleAçık Erişim2024Scopus SJRQ1Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef
Döner, Deniz; Çokgezme, Ömer Faruk; Çevik, Mutlu; İçier, Filiz
The thawing process is a common processing method used in the meat industry. To ensure provide food safety and protect meat quality, the thawing process should be carried out carefully. Ohmic thawing (OT) is one of the novel thawing methods. In this study, a custom-designed ohmic thawing prototype was set up and used to thaw frozen minced beef samples in different shapes (X: 13 × 4 × 3 cm3; Y: 13 × 6 × 2 cm3; Z: 13 cm height × 3.91 cm diameter) at 3 different voltage gradients (10–13-16 V/cm) by using 3 different electrode designs (E1, titanium foil; E2, needle type titanium electrode; E3, titanium embossed). The optimum OT condition resulting in a high-quality product with the highest process efficiency was determined. As an optimization procedure, a three-level general factorial design was performed. Thawing time, drip loss, thawing ratio, maximum temperature, ohmic power consumption, energy efficiency, and exergy efficiency values were used as responses. The cylindrical sample shape resulted in higher changes in quality and decreased performance of the process. The optimum ohmic thawing condition was a 16 V/cm voltage gradient for Y-shaped samples by using an E2 electrode design. The thawing time for the optimum condition was 2074s corresponding ohmic power consumption of 15.84 W. The drip loss during thawing was measured at 1.20%. The maximum temperature reached during the thawing process was recorded as 15.90 °C. Energy efficiency and exergy efficiency values were greater than 35%. Based on these results, the overall desirability of the ohmic thawing method was evaluated as 0.755. The obtained desirability value indicated the ohmic thawing method to be highly efficient and effective in achieving optimal thawing outcomes. The results of this study could give valuable information on the design of industrial-scale ohmic heating units to be used with solid foods, especially for thawing purposes.
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İncele - MakaleAçık Erişim2021Scopus SJRQ1Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef
Çokgezme, Ömer Faruk; Döner, Deniz; Çevik, Mutlu; Kemahlıoğlu, Ali Varsın; İçier, Filiz
In the present study, it was aimed to investigate the exergoeconomic performance of ohmic thawing (OT) system during the thawing of frozen minced meat (lean beef). The effects of the sample shape (X: 13 × 4 × 3 cm, Y: 13 × 6 × 2 cm, Z: cylinder with a height of 13 cm and diameter of 3.91 cm), electrode surface form (titanium foil with smooth surface, titanium electrode with needle-type surface and titanium electrode with pyramid-type surface), and voltage gradients (10, 13, and 16 V/cm) were investigated. Lower exergoeconomic values were obtained for the cylindrical shape compared to the rectangular prism. The lowest exergy efficiency value (12.45 ± 0.42), is was obtained for the cylindrical shape at 10 V/cm voltage gradient with titanium foil electrode. The needle-type surface electrodes had higher performance values than other electrodes. The exergoeconomic performance increased as the voltage gradient increased. The lowest unit exergy cost (72.40 ± 2.8) was obtained for rectangular prism shape at 16 V/cm with needle-type electrode. The comprehensive exergoeconomic evaluation in this study exhibited the energy utilization effectiveness and unit exergy cost of OT.
AtıfScopus32WoS28OpenAlex30İncele - MakaleAçık Erişim2020Scopus SJRQ1Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods
Döner, Deniz; Çokgezme, Ömer Faruk; Çevik, Mutlu; Engin, Mustafa; İçier, Filiz
In the present study, the effectiveness of ohmic thawing (OT) on temperature distribution (TD) was evaluated by using a non-destructive measurement method: thermal imaging (TI). The effects of both OT process parameters and sample properties on TD of thawed minced beef were determined. Thermal images were taken from the central cross-sectional area of a thawed sample. In the first part of the study, the effects of OT system parameters (voltage gradient; 10–13–16 V/cm and electrode type; E1:titanium foil electrode with a smooth surface, E2: needled-type titanium electrode, E3: titanium electrode with pyramid surface shaped) and sample shape (X: 13 × 4 × 3 cm3; Y: 13 × 6 × 2 cm3; Z: 13 cm height × 3.91 cm diameter) were analyzed in detail. The best thawing condition (electrode type E2 and sample shape Y) was determined by taking into account of thawing time and TD properties obtained from a developed TI processing technique. In the second part of the study, the effects of OT process on TD properties of minced beef having different fat contents (2–10–18%) were compared with those of two different conventional thawing processes (stationary cold ambient + 4 °C -RT and under cold running water + 4 °C -WT). The percentage of thawed portions in central section was above 68% for OT and varied between 12 and 54% for CT. Rectangular-shaped samples had more homogeneous temperature distributions than cylindrical samples (p < 0.05). TI could be used to control the process by non-destructive monitoring of temperature during OT.
AtıfScopus36WoS31OpenAlex35İncele