Radio-Frequency Thawing: An Emerging Technology in Fish Processing Industry
Ankures Bhattacharya*
Dept. of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal (700 094), India
Sayani Roy
Dept. of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal (700 094), India
DOI: NIL
Keywords: Fish processing, Radio Frequency, Seafood, Thawing
Abstract
Quality preservation of frozen fish products is the main objective of fish processing industries. There are several methods used for thawing purposes, but the main purpose of suitable thawing process is to cause the minimal amount of damage to the fish with a shortest thawing time. Nowadays, in seafood industry Radio frequency thawing process has potential to achieve this purpose. In Radio frequency thawing, the frozen fish product is placed on a tunnel, which is treated with a regulated radio frequency energy source for heating. The study found the importance of radio frequency thawing, its merits and demerits, types and difference with conventional processes. This type of thawing process has several advantages like, reduce drip loss, improve product quality, uniform heating and less time taken for thawing process. Also, there are several future aspects for researchers to study like, the optimum frequency to be used etc.
Downloads
not found
Reference
Altemimi, A., Aziz, S.N., Al-HiIphy, A.R., Lakhssassi, N., Watson, D.G. and Ibrahim, S.A., 2019. Critical review of radio-frequency (RF) heating applications in food processing. Food Quality and Safety 3(2), 81-91.
Cooper, L., 2008. Seafood Thawing. Research & Development Department, SR598, ISBN-0 903941 99. Available at https://pdf4pro.com/view/seafood-thawing-seafish-seafish-126e5c.html
Llave, Y., Erdogdu, F., 2020. Radio frequency processing and recent advances on thawing and tempering of frozen food products. Critical Reviews in Food Science and Nutrition, 1-21. DOI: 10.1080/10408398.2020.1823815.
Yang, H., Chen, Q., Cao, H., Fan, D., Huang, J., Zhao, J., Yan, B., Zhou, W., Zhang, W., Zhang, H., 2019. Radiofrequency thawing of frozen minced fish based on the dielectric response mechanism. Innovative Food Science & Emerging Technologies 52, 80-88.