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Water‐Thawing of Fish Using Low Frequency Acoustics
Author(s) -
KISSAM A. D.,
NELSON R. W.,
NGAO J.,
HUNTER P.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11029.x
Subject(s) - transducer , acoustics , block (permutation group theory) , flesh , materials science , fish <actinopterygii> , fishery , mathematics , physics , biology , geometry
Blocks of Pacific cod (plate frozen; 91‐mm thickness and 12.7 kg) were thawed in an 18°C circulated water bath and simultaneously exposed to 1500 Hz acoustic energy not exceeding 60 watts. A ceramic transducer was positioned for light contact with a frozen block. A motorized belt moved the block in order to distribute the 239 cm 2 transducer over the 1500 cm 2 block surface. At 60 watts continuous input to the transducer, the block thawed in 71% less time than water‐only controls. Quality analyses indicated that the flesh was not adversely affected by the acoustic waves.