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

Öz

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.

Anahtar Kelimeler

• 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

Kaynakça

1. Anonymous, 1976. Handbook of Chemisîry and Physics, CRC Press, Cleveland, Ohio, (57th. Ed.). Bakal, A and Hayakawa, K.I., 1973.
2. Heat Transfer During Freezing and Thawing Foods. Adv. Food Res., 20, 217. Bonacino, C., Comini, G-, Fasona, A. and Primicerio, M., 1974. On the Estimatıon of Thermophysical Properties in Non-linear Heat Conduction Problems. Int. J. Heat Mass Transfer, 17, 861.
3. Cemeroğlu, B., 1986. Fruit and Vegetable Processing Technology. Institute of Food Technology (Turkish), No : 6, p. 517, Ankara, Turkey. Cleland, A.C. and Earle> R.L., 1982.
4. Freezing Times Prediction for Foods - A Simplifîed procedure, Int. J.Refrig5, 134. Cleland, D.J., Cleland, A.C., Earle, R.L. and Byrne, S.J., 1984.
5. Prediction of Freezing Rat.es, Thawing or Cooling in Solids of Arbitrary Shape Using the Finite Element Method. Int. J. Refrig. 7, 6. Cleland, D.J., Cleland, A.C., Eaıle, R.L. and Byrne, S. 1986a.
6. Prediction of Thawing Times for Foods of Simple Shape.. Int. J. Refrig., 9, 220. Cleland, D.J., Cleland, A.C. and Earle, R.L., 1986b. Prediction of Freezing and Thawing Times for Foods-a Review. Int. J. Refrig., 9, 182.
7. De Micheiis, A. and Calvelo, A., 1982. Freezing Time Prediction for Brick and Cylindrical-Shaped Foods. J. Food Sci., 48, 909. Fennoma, O. and Powrie, W .D., 1964. Fundamentals of Low Temperature Food Pereservation. Adv. Food Res., 13, 219.
8. Gökalp, H.Y., 1986. Turkish Style Fermented Sausage (Soudjouk) Manufactured by Adding Different Starter Cultures and Using Different Ripening Temperatures. Ripening Period, Some Chemical Analysis, pH Vaues, Weight Loss, Color Values and Organoleptic Evaîuations. Fleischwirtsch., 66, 573. Gökalp, H.Y., 1989.

9. Meat and Fishery Product Technology. Atatürk Uni., Agricultural College, Food Science and Technology Dept., p. 150, Erzurum, Turkey. Hung, Y.C. and Thompson, D.R., 1983. Freezing Time Prediction for Slab Shape Foodstuffs by Improved Analytical Method. J. Food Sci., 48, 555. îîıcalı, C., (1989).
10. A Simplified Analytical Model for Thavving Time Calculation in Foods. J. Food Sci., 54, 1031. James, S.J. and Creed, P.G., 1981. Predicting Thavving Time Of Frozen Boneless Beef Blocks. Die Fleischerei., 9, 7. Kakaç, S., 1982.
11. întroduction to Heat Transfer. /. Heat Transfer. M.E.T.U. Engineering School, No : 52, 2nd. Ed., p. 315, Ankara, Turkey. Mannapperuma, J.D. and Singh, R.P., 1989. A Computer-Aided Method for the Prediction of Properties and Freezing/Thavving Times of Foods. J. Food Engin., 9, 275. Mascheroni, R.H. and Calvelo, A., 1982.
12. A Simplified model for Freezing time Calculations in Foods. J. Food Sci., 47, 1201. Nonino, C. and Hayakavva, K. 1., 1986. Thavving Time of Frozen Food of a Rectangular of Finitely Cylindrical Shape, J. Food Sci., 51, 116. Ockerman, H.W., 1976.
13. Quality Control of Post Mortem Muscle Tissue. Vol. 1, p. 230. The Ohio State University, Cölumbus, Oh., USA. Pham, Q.T., 1984. An Extension to Plank's Equation for Predicting Freezing Time of Foodstuffs of Simple Shapes. Int. J. Refrig., 7, 377.
14. Pham, Q.T., 1986. Simplified Equatİon for Predicting the Freezing Time of Foodstuffs. J. Food Technol., 21, 209. Schvvarztberg, H.G., 1978. Effective Heat Capacities for the Freezing and Thavving of Food. J. Food Sci., 41, 152. Succar, J., 1977.
15. Air Thavving of Beef Quarters. J. Food Agric20, 1109. Suziki, K. and Singh, R.P., 1985. A Computer-Aided Calculation of Temperature History During Thavving of Foods. Trans. ASAE., 28, 1330. Talmon, V. and Davis, H.T., 1981. Analysis of Propagation of Freezing and Thavving Fronts. J. Food Sci., 46, 1478.