We investigated the thawing characteristics of frozen pork tenderloin meat by high-voltage
electrostatic field (HVEF) considered to be the corona discharge treatment in the research …

Applying high‐voltage electric field (HVEF) to some food materials has been shown to
increase the thawing rate. To investigate the effect of process parameters and electrode …

This study explored the effects of constant-voltage pulsed electric field thawing (CV-T) and
constant-current pulsed electric field thawing (CC-T) on electrical characteristics …

This study investigated the impact of high-voltage electric field (HVEF) thawing technology
on the thawing rate, water retention characteristics, microstructure, and nutritional …

To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental
study was conducted using the high voltage electric field and static magnetic field separately …

Electric energy plays an important role in reducing the thawing time and accelerating the
entire thawing process. Corona wind speed was increased by increasing the applied …

The thawing characteristics and post-thawing quality of frozen pork treated with high voltage
electrostatic fields (HVEF) were compared with those of an air-thawed control. A multiple …

The thawing rate and post-thawing quality of frozen rabbit meat after the use of high-voltage
electrostatic fields (HVEFs) were investigated in this study. The thawing efficiency could be …

The aim of this research was to compare the effects of electrostatic freezing (ESF) and air
blast freezing on quality characteristics of meat after thawing. The effects of four voltages …

High voltage electric field (HVEF) is one of the recent thawing technologies. This study
involved the application of a multiple point to plate electrode system at different voltages and …