アカデミックプラザ2013

研究概要

Rapid cooking of meat products using radio frequency (RF)

研究機関名

School of Engineering, University of Guelph, Guelph, Ontario, Canada

代表者

Dr. Gauri S. Mittal

本研究の主旨

The effects of radio frequency (RF) cooking, on the quality (color, water holding capacity, texture), heating rate, and temperature history of three types of meat products (ground, comminuted and whole muscle), were investigated after heating to center temperature of 72°C in a 1.5 kW RF heater operating at 27.12 MHz. The results were compared with that obtained from heating in a water bath. RF cooking of processed meat products resulted in a decreased cooking time (5.83, 13.5, and 13.25 min for ground beef, comminuted meat, and muscle, respectively compared to 151, 130, and 109 min in water bath), lower juice losses, acceptable color, water holding capacity and texture. The results indicate that when using RF, ground beef has the highest power efficiency (60.2%) followed by comminuted meat (44.4%), and muscle (43.4%). RF cooking showed significant effects on reducing E. coli, thus maintaining shelf life and saving cooking time. E. coli was almost eliminated by RF cooking and the shelf life could be maintained to 30 days. RF cooking significantly reduced cooking time and temperature variations, that implies more uniform heating.

HOMEプライバシーポリシーこのサイトについてサイトマップ日本食品機械工業会

ページ上部へ