Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing
International audience Overseas fi sh is either directly treated on boats before being frozen or directly frozen, then treated in the factory after being unloaded. At the factory, the thawing of that fi sh is an essential step in its transformation and treatment; the quality of the texture is direct...
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ftnormandieuniv:oai:HAL:hal-02167130v1 2023-05-15T18:06:09+02:00 Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing El Kadi, Youssef Ait Moudden, Ali Faiz, Bouazza Maze, Gerard Decultot, Dominique Université Ibn Zohr Agadir Laboratoire Ondes et Milieux Complexes (LOMC) Université Le Havre Normandie (ULH) Normandie Université (NU)-Normandie Université (NU)-Centre National de la Recherche Scientifique (CNRS) 2013 https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130 https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130/document https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130/file/4_3_2013-1.pdf en eng HAL CCSD Agricultural University of Poznan Press hal-02167130 https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130 https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130/document https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130/file/4_3_2013-1.pdf http://creativecommons.org/licenses/by-nc/ info:eu-repo/semantics/OpenAccess ISSN: 1644-0730 Acta Scientiarum Polonorum : Technologia Alimentaria https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130 Acta Scientiarum Polonorum : Technologia Alimentaria, 2013, 12 (3), pp.273-281 https://www.food.actapol.net/volume12/issue3/abstract-4.html acoustic behavior non-destructive control ultrasound thermal state optimal time of thawing phase velocity wave attenuation [SPI]Engineering Sciences [physics] info:eu-repo/semantics/article Journal articles 2013 ftnormandieuniv 2023-04-05T00:19:40Z International audience Overseas fi sh is either directly treated on boats before being frozen or directly frozen, then treated in the factory after being unloaded. At the factory, the thawing of that fi sh is an essential step in its transformation and treatment; the quality of the texture is directly related to the quality of thawing. During this ABSTRACT Introduction. Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fi sh thawing process by the ultrasonic technique, with monitoring thermal processing from frozen to defrosted states. Material and methods. The study was carried out on fi sh type red drum and salmon cut into fi llets of 15 mm thickness. After being frozen at-20°C, the sample is enclosed in a plexiglas vessel with parallel walls at the ambient temperature 30°C and excited in perpendicular incidence at 0.5 MHz by an ultrasonic pulser-receiver Sofranel 5052PR. the technique of measurement consists to study the signals refl ected by fi sh during its thawing , the specifi c techniques of signal processing are implemented to deduce informations characterizing the state of fi sh and its thawing process by examining the evolution of the position echoes refl ected by the sample and the viscoelastic parameters of fi sh during its thawing. Results. The obtained results show a relationship between the thermal state of fi sh and its acoustic properties , which allowed to deduce the optimal time of the fi rst thawing in order to restrict the growth of microbial fl ora. For salmon, the results show a decrease of 36% of the time of the second thawing and an increase of 10.88% of the phase velocity, with a decrease of 65.5% of the peak-to-peak voltage of the signal refl ected, thus a decrease of the acoustic impedance. Conclusions. This study shows an ... Article in Journal/Newspaper Red drum Normandie Université: HAL Ora ENVELOPE(7.517,7.517,62.581,62.581) |
institution |
Open Polar |
collection |
Normandie Université: HAL |
op_collection_id |
ftnormandieuniv |
language |
English |
topic |
acoustic behavior non-destructive control ultrasound thermal state optimal time of thawing phase velocity wave attenuation [SPI]Engineering Sciences [physics] |
spellingShingle |
acoustic behavior non-destructive control ultrasound thermal state optimal time of thawing phase velocity wave attenuation [SPI]Engineering Sciences [physics] El Kadi, Youssef Ait Moudden, Ali Faiz, Bouazza Maze, Gerard Decultot, Dominique Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing |
topic_facet |
acoustic behavior non-destructive control ultrasound thermal state optimal time of thawing phase velocity wave attenuation [SPI]Engineering Sciences [physics] |
description |
International audience Overseas fi sh is either directly treated on boats before being frozen or directly frozen, then treated in the factory after being unloaded. At the factory, the thawing of that fi sh is an essential step in its transformation and treatment; the quality of the texture is directly related to the quality of thawing. During this ABSTRACT Introduction. Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fi sh thawing process by the ultrasonic technique, with monitoring thermal processing from frozen to defrosted states. Material and methods. The study was carried out on fi sh type red drum and salmon cut into fi llets of 15 mm thickness. After being frozen at-20°C, the sample is enclosed in a plexiglas vessel with parallel walls at the ambient temperature 30°C and excited in perpendicular incidence at 0.5 MHz by an ultrasonic pulser-receiver Sofranel 5052PR. the technique of measurement consists to study the signals refl ected by fi sh during its thawing , the specifi c techniques of signal processing are implemented to deduce informations characterizing the state of fi sh and its thawing process by examining the evolution of the position echoes refl ected by the sample and the viscoelastic parameters of fi sh during its thawing. Results. The obtained results show a relationship between the thermal state of fi sh and its acoustic properties , which allowed to deduce the optimal time of the fi rst thawing in order to restrict the growth of microbial fl ora. For salmon, the results show a decrease of 36% of the time of the second thawing and an increase of 10.88% of the phase velocity, with a decrease of 65.5% of the peak-to-peak voltage of the signal refl ected, thus a decrease of the acoustic impedance. Conclusions. This study shows an ... |
author2 |
Université Ibn Zohr Agadir Laboratoire Ondes et Milieux Complexes (LOMC) Université Le Havre Normandie (ULH) Normandie Université (NU)-Normandie Université (NU)-Centre National de la Recherche Scientifique (CNRS) |
format |
Article in Journal/Newspaper |
author |
El Kadi, Youssef Ait Moudden, Ali Faiz, Bouazza Maze, Gerard Decultot, Dominique |
author_facet |
El Kadi, Youssef Ait Moudden, Ali Faiz, Bouazza Maze, Gerard Decultot, Dominique |
author_sort |
El Kadi, Youssef Ait |
title |
Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing |
title_short |
Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing |
title_full |
Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing |
title_fullStr |
Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing |
title_full_unstemmed |
Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing |
title_sort |
ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing |
publisher |
HAL CCSD |
publishDate |
2013 |
url |
https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130 https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130/document https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130/file/4_3_2013-1.pdf |
long_lat |
ENVELOPE(7.517,7.517,62.581,62.581) |
geographic |
Ora |
geographic_facet |
Ora |
genre |
Red drum |
genre_facet |
Red drum |
op_source |
ISSN: 1644-0730 Acta Scientiarum Polonorum : Technologia Alimentaria https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130 Acta Scientiarum Polonorum : Technologia Alimentaria, 2013, 12 (3), pp.273-281 https://www.food.actapol.net/volume12/issue3/abstract-4.html |
op_relation |
hal-02167130 https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130 https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130/document https://hal-normandie-univ.archives-ouvertes.fr/hal-02167130/file/4_3_2013-1.pdf |
op_rights |
http://creativecommons.org/licenses/by-nc/ info:eu-repo/semantics/OpenAccess |
_version_ |
1766177733065310208 |