Air impingement to reduce thawing time of chicken fingers for food service

Air impingement (AI) thawing was studied as alternative to time-consuming thawing, conventionally performed in refrigerators for food service. Chicken fingers’ bags (200 g), surrounded by Tylose simulate a service grid load, were thawed an AI prototype. Nine combinations of process parameters (distance nozzles, air speed, temperature, number stages, and stage durations) identified genetic algorithm optimization applied. The aimed at minimizing time, overheating (above 0?), temperature unevenness. Samples assessed time (to loss, water-holding capacity, firmness, microstructure, FTIR spectra. allowed up 85% reduction compared refrigerator (4 ± 1?), while firmness not significantly different (p > .05). Histological analysis spectra indicated interesting technology preserve tissue structure. Novelty impact statement In this paper, is applied the first quickly thaw chicken fingers avoiding 0?) structural modification meat. These results support valid refrigeration commonly preparation