Simulation and Determination of Temperature Changes During Radio Frequency Thawing of Frozen Pork

Abstract:

Temperature changes during radio frequency thawing （RFT） of frozen pork were investigated using theoretical simulation and experimental determination. The feasibility of simulating temperature changes during RFT of frozen pork using the software COMSOL Multiphysics has been confirmed，which suggests the optimization of RFT conditions could be easily determined by software instead of time-consuming and laborious experiments. Dielectric properties of pork at 27 MHz were estimated within -18 to 20 ℃. A coupled electro-quasistatic-thermal model was established using finite element method to simulate the RFT process. The effects of temperature changes during RFT of frozen pork were studied，such as the electrodes distance and meat thickness. The simulation results showed a good consistency with the experimental determinations. Thawing rate changed from fast （-18 ℃~-5 ℃） to slow （-5 ℃~-1 ℃），and turned back to fast （>-1 ℃）. A longer thawing duration was required if the electrodes distance and meat thickness were increased，while a better temperature distribution could be received if the electrodes distance was increased but the meat thickness was decreased. The relationship of radio frequency conditions，material properties and thawing effects has been established via the simulation of temperature changes during RFT of frozen pork. The confirmation of predicting thawing process by software simulation provides a wide range of application perspective for RFT.