A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes

Radio frequency (RF) tempering is considered as a fast and volumetric heating technology has been proved to be effective in meat tempering. However, the thermal runaway problem usually causes uneven at sample edges. In this study, newstrategy whereby frozen was surrounded by selected medium developed evaluated order improve uniformity. The RF uniformity improvement effects of crushed ice, ethanol solution glycerol were tested with minced beef two shapes: cuboid step-shape, which reported experience worst field. temperature/time history, temperature distribution, cook loss, total volatile basic nitrogen (TVBN) color indexes determined compared after tempering, surrounding, refrigeration treatments. Glycerol (70%) verified most surrounding medium, improved significantly, also non-toxic, non-flammable free from odor. variation within volume step-shaped ?3.7?-5.3 °C. quality attributes highest, found similar those rate immersion 40 times higher than traditional method. Results study indicate that 70% could an for products improvement.