DETERMINATION OF THAWING TIMES OF L E A N BONELESS BEEF FROZEN AT VARIOUS TEMPERATURES AND THE COMPARISON OF EXPERIMENTAL RESULTS WITH MATHEMATICAL MODELS

Year 1993, Volume: 24 Issue: 1, 106 - 118, 03.01.2011

Yahya Tülek Hüsnü Yusuf Gökalp Şahin Güllapoğlu Hasan Yetim

Abstract

İn this experiment, lean boneless beef samples in different thickness (20, 30 and 40 mm) were frozen at -18, -20, -22 and -24 °C until their internal temperature reached -12 XI and then they were thawed at 10 or 22 %' in order to determine their thawing times of the samples were compared to the mathematical prediction equations of thawing times vnhich have been proposed by some researchers, to determine the best mathematical prediction model for these experimental conditions. The results of this research indicated that freezing temperatures showed no effects on thawing times. With the 40 mm thick samples, the mathematical prediction equation of thawing times, suggested by Cleland and Earle (1982) and Cleland et al. (1986 a) showed good agreement with the experimental data at both thawing temperatures, while Pham's (1986) mathematical prediction model were in reasonable agreement with the experimental data of 20 mm thick samples.

Keywords

Lean beef, thawing time, thawing time estimation

DETERMINATION OF THAWING TIMES OF LEAN BONELESS BEEF FROZEN AT VARIOUS TEMPERATURES AND THE COMPARISON OF EXPERIMENTAL RESULTS WITH MATHEMATICAL MODELS

Abstract

İn this experiment, lean boneless beef samples in different thickness (20, 30 and 40 mm) were frozen at -18, -20, -22 and -24 °C until their internal temperature reached -12 XI and then they were thawed at 10 or 22 %' in order to determine their thawing times of the samples were compared to the mathematical prediction equations of thawing times vnhich have been proposed by some researchers, to determine the best mathematical prediction model for these experimental conditions. The results of this research indicated that freezing temperatures showed no effects on thawing times. With the 40 mm thick samples, the mathematical prediction equation of thawing times, suggested by Cleland and Earle (1982) and Cleland et al. (1986 a) showed good agreement with the experimental data at both thawing temperatures, while Pham's (1986) mathematical prediction model were in reasonable agreement with the experimental data of 20 mm thick samples.

Keywords

Lean beef, thawing time, thawing time estimation

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