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Study on determining the freezing mode of frozen fillet bigeye tuna (Thunnus obesus)
Corresponding Author(s) : Dzung Tan Nguyen
Carpathian Journal of Food Science and Technology,
Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology
Abstract
Bigeye tuna (Thunnus obesus), a kind of delicious seafood, can be processed to be several valuable products. To maintain the product quality, harvested tunas had been strictly persevered, transported and frozen at low temperature. This study was carried out to determine the technological mode of the freezing process of the fillet tuna to find the optimum temperature and freezing time to reduce mass loss and keep its quality. The combining twolevel orthogonal arrays was used to build the relationship between objective functions and income variables. The results found the optimized freezing mode of the fillet tuna: the freezing environment temperature was -42.5oC and the freezing time was 2.12h. Carrying out the experiment with optimized freezing mode, showed that the temperature at the end of the fillet tuna freezing process was reached at –22.5oC and the yield of weight loss was is 3.1%. That meaned all internal water of the product was completely crystallized and the loss of quality was negligible. The freezing mode can be applied in industrial scale for the frozen fillet tuna manufacturing process.
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- Banin A. and Duwayne A. M.., (1974). "Effects of salt concentration changes during freezing on the unfrozen water content of porous materials," Water Resources Research, vol. 10, no. 1, pp. 124-128, 1974.
- Charm S. E. and Slavin J.., (1962). "A method for calculating freezing time of rectangular packages of food," Annex Bull. Inst. Int. Froid, p. 567 – 568, 1962.
- Cleland A. C. and Earle R. L.., (1976). "A new method for prediction of surface heat transfer coefficients in freezing," Bulletin. Annex-International Institute of Refrigeration (IIR). Refrigeration Science and Technology., Vols. 1976-1, pp. 361-368, 1976.
- Dzung, N.T, Dzung, T.V and Ba T.D, (2012). "Building The Method To Determine The Rate of Freezing Water of Penaeus Monodon," Carpathian Journal of Food Science and Technology, vol. 4, no. 2, pp. 28-35, 2012.
- Dzung, N.T., (2015). The method to determine the rate of freezing water inside product, 1st ed., Chisinau: Lambert Academic Publishing, 2015.
- Dzung N.T., (2014). "Building the Method and the Mathematical Model to Determine the Rate of Freezing Water inside Royal Jelly in the Freezing Process," Research Journal of Applied Sciences, Engineering and Technology, vol. 7, no. 2, pp. 403-412, 2014.
- Dzung, N.T, et al., (2012). Building The Mathematical Model To Determine The Technological Mode For The Freezing Process Of Basa Fillet In ĐBSCL Of Vietnam By Experimental Method, Journal of Engineering Technology and Education, The 2012 International Conference on Green Technology and Sustainable Development (GTSD2012), http://www.engh.kuas.edu.tw/004_ne.php?types=detail&year=2013&month=1; www.engh.kuas.edu.tw/files/ne/k9sxnp6t27.pdf
- Dzung, N.T., (2012). Optimization The Freeze Drying Process of Penaeus Monodon to Determine The Technological Mode, International Journal of Chemical Engineering and Applications; DOI: 10.7763/IJCEA.2012.V3.184; (ISSN: 2010-0221), 3(3), 187-194, 2012.
- Fisher R.., (1929). "Tests of Significance in Harmonic Analysis," Proceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character, vol. 125, no. 796, pp. 54-59, 1929.
- Graham J. B. and Dickson K. A.., (2004). "Tuna comparative physiology," The Journal of Experimental Biology., vol. 207, no. 23, pp. 4015–4024, 2004.
- Holman J.., (2009). Heat Transfer, 10th, Ed., New York: McGraw – Hill, 2009.
- Heldman D. R.., (1982). "Food properties during freezing," Food Technol, vol. 36, pp. 92-96, 1982.
- Haugvalstad G. H., Skipnes D. and Sivertsvik M.., (2005). "Food free from preservative," Journal of Food Engineering, vol. 30, pp. 124-142, 2005.
- Lewis A. D.., (2005). "The tuna fisheries of Vietnam - an overview of available information," in 1st Meeting of the Scientific Committee of the Western and Central Pacific Fisheries Commission WCPFC–SC1, Noumea, New Caledonia, August 2005.
References
Banin A. and Duwayne A. M.., (1974). "Effects of salt concentration changes during freezing on the unfrozen water content of porous materials," Water Resources Research, vol. 10, no. 1, pp. 124-128, 1974.
Charm S. E. and Slavin J.., (1962). "A method for calculating freezing time of rectangular packages of food," Annex Bull. Inst. Int. Froid, p. 567 – 568, 1962.
Cleland A. C. and Earle R. L.., (1976). "A new method for prediction of surface heat transfer coefficients in freezing," Bulletin. Annex-International Institute of Refrigeration (IIR). Refrigeration Science and Technology., Vols. 1976-1, pp. 361-368, 1976.
Dzung, N.T, Dzung, T.V and Ba T.D, (2012). "Building The Method To Determine The Rate of Freezing Water of Penaeus Monodon," Carpathian Journal of Food Science and Technology, vol. 4, no. 2, pp. 28-35, 2012.
Dzung, N.T., (2015). The method to determine the rate of freezing water inside product, 1st ed., Chisinau: Lambert Academic Publishing, 2015.
Dzung N.T., (2014). "Building the Method and the Mathematical Model to Determine the Rate of Freezing Water inside Royal Jelly in the Freezing Process," Research Journal of Applied Sciences, Engineering and Technology, vol. 7, no. 2, pp. 403-412, 2014.
Dzung, N.T, et al., (2012). Building The Mathematical Model To Determine The Technological Mode For The Freezing Process Of Basa Fillet In ĐBSCL Of Vietnam By Experimental Method, Journal of Engineering Technology and Education, The 2012 International Conference on Green Technology and Sustainable Development (GTSD2012), http://www.engh.kuas.edu.tw/004_ne.php?types=detail&year=2013&month=1; www.engh.kuas.edu.tw/files/ne/k9sxnp6t27.pdf
Dzung, N.T., (2012). Optimization The Freeze Drying Process of Penaeus Monodon to Determine The Technological Mode, International Journal of Chemical Engineering and Applications; DOI: 10.7763/IJCEA.2012.V3.184; (ISSN: 2010-0221), 3(3), 187-194, 2012.
Fisher R.., (1929). "Tests of Significance in Harmonic Analysis," Proceedings of the Royal Society of London. Series A, Containing Papers of a Mathematical and Physical Character, vol. 125, no. 796, pp. 54-59, 1929.
Graham J. B. and Dickson K. A.., (2004). "Tuna comparative physiology," The Journal of Experimental Biology., vol. 207, no. 23, pp. 4015–4024, 2004.
Holman J.., (2009). Heat Transfer, 10th, Ed., New York: McGraw – Hill, 2009.
Heldman D. R.., (1982). "Food properties during freezing," Food Technol, vol. 36, pp. 92-96, 1982.
Haugvalstad G. H., Skipnes D. and Sivertsvik M.., (2005). "Food free from preservative," Journal of Food Engineering, vol. 30, pp. 124-142, 2005.
Lewis A. D.., (2005). "The tuna fisheries of Vietnam - an overview of available information," in 1st Meeting of the Scientific Committee of the Western and Central Pacific Fisheries Commission WCPFC–SC1, Noumea, New Caledonia, August 2005.