Abstract
A novel high voltage electric field assisted freezing (HVEFF) system improved by ultrahigh permittivity ceramic electrodes was developed, and its effects on the quality attributes of frozen pork tenderloin were investigated. The relationship between the initial internal electric field strength of pork and the quality of frozen pork was studied. Results showed that the frozen samples obtained under the internal electric field strength of 6.25 × 104 V/m (corresponding to 6 kV) had less drip loss, less total colour change value, and better texture, other than the frozen samples under 12 kV and 18 kV. These results were confirmed by a further investigation into water distribution, protein thermal stability, and ice crystal size. Thereby, this study showed a great potential of ultrahigh permittivity material in improving the small sample-treating capacity of HVEFF.
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