Mironovs, V., Tatarinov, A., Abayev, A. and Zemchenkovs, V.. Experimental system for investigating processes of shock freezing of meat. Journal Agronomy Research, 22(1), 495-502 pp. 2024.
Bibtex citation:
Bibtex citation:
@article{16912_2024,
author = {Mironovs and V. and Tatarinov and A. and Abayev and A. and Zemchenkovs and V.},
title = {Experimental system for investigating processes of shock freezing of meat},
journal = {Journal Agronomy Research},
volume = {22},
issue = {1},
pages = {495-502},
year = {2024}
}
author = {Mironovs and V. and Tatarinov and A. and Abayev and A. and Zemchenkovs and V.},
title = {Experimental system for investigating processes of shock freezing of meat},
journal = {Journal Agronomy Research},
volume = {22},
issue = {1},
pages = {495-502},
year = {2024}
}
Abstract: Shock freezing affords reduction of freezing time, production of much smaller ice crystals that preserves the tissue structure and nutritional value of the product. The advantage of using ultrasonic bulk waves for monitoring the freezing process is the ability to trace the dynamics of changes in the properties of the meat tissue directly using ultrasound velocity, attenuation and the waveform shape. The purpose of the study was to create an experimental freezing system with follow up ultrasound propagation parameters in meat specimens during shock freezing. The samples were frozen by the electric pipe-freezing unit Frigo 2F-Zero of REMS with the temperature control by a calibrated thermocouple. Ultrasonic signals were recorded continuously by a custom-made ultrasonic setup in the through transmission mode using a pair of 2.5 MHz transducers mounted on a calliper-based probe. The following trends were observed during the freezing stages. Ultrasound velocity decreased in lean meat and increased in fatty meat with cooling at temperatures above zero. Rapid drop of ultrasonic signals at temperatures below zero associated with the beginning of the crystallization process and the presence of both liquid and crystal components. Ultrasonic signals increased as the samples were completely frozen and ultrasound velocity increased to values close to those in icy bodies. Differences in ultrasonic parameters on a time scale during freezing were revealed for lean and fatty meat samples demonstrating a possibility to investigate specific freezing regimes for different types of meat.