Changes of physical properties in model foods on thawing method

모형식품의 해동방법에 따른 물성변화

  • Lee, Jae-Hak (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Park, Young-Deok (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Kang, Hyun-Ah (Department of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, College of Agriculture, Chungnam National University)
  • 이재학 (충남대학교 농과대학 식품공학과) ;
  • 박영덕 (충남대학교 농과대학 식품공학과) ;
  • 강현아 (충남대학교 농과대학 식품공학과) ;
  • 장규섭 (충남대학교 농과대학 식품공학과)
  • Published : 1994.12.31

Abstract

Optimal thawing conditions of frozen model foods containing protein and starch were nvestigated at various thawing conditions such as room temperature, hot air, and microwave heating. Hardness of the frozen model foods was getting higher as the water content increased. Thawing rates at room temperature, hot-air heating at $50^{\circ}C$, and microwave heating were 0.02 Kg/min, 0.08 Kg/min, 0.01 Kg/min, respectively. Final thawing time was as follows; control 60min, 5% sucrose: 50 min, 10% sucrose: 30 min, 5% NaCl: 30 min. Total drip loss was as follows; room temperature thawing: 22.5%, 200W microwave thawing 1.3%, and $50^{\circ}C$ hot air thawing nearly negligible.