meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2019-4-1-17-20meat-110Research ArticleСтатьиSTUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGINGSTUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGINGStefanovskiyVladimir М.StefanovskiyVladimir M.

doctor of technical sciences, professor, head scientific collaborator

125422, Moscow, Kostyakova str., 12. Tel.: +7-495-253-15-74

doctor of technical sciences, professor, head scientific collaborator

125422, Moscow, Kostyakova str., 12. Tel.: +7-495-253-15-74

stef-vm@yandex.ruMorozovEvgeny V.MorozovEvgeny V.

candidate of physical and mathematical cciences , senior researcher

660036, Krasnoyarsk, Akademgorodok 50/24. Tel.: +7-391-249-85-61

candidate of physical and mathematical cciences , senior researcher

660036, Krasnoyarsk, Akademgorodok 50/24. Tel.: +7-391-249-85-61

morozov_if@mail.ruBоuznikVyacheslav M.BоuznikVyacheslav M.

doctor of chemical sciences, professor, academician of RAS, advisor to the general director

105005, Moscow, Radio str., 17. Тел.: +7-977-969-70-30

doctor of chemical sciences, professor, academician of RAS, advisor to the general director

105005, Moscow, Radio str., 17. Тел.: +7-977-969-70-30

bouznik@ngs.ruAll-Russian Scientific Research Institute of Refrigeration Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of Refrigeration Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RASRussian FederationInstitute of Chemistry and Chemical Technology of the Siberian Branch of the Russian Academy of Science – Branch of Federal Research Center “KSC SB RAS”РоссияInstitute of Chemistry and Chemical Technology of the Siberian Branch of the Russian Academy of Science – Branch of Federal Research Center “KSC SB RAS”Russian FederationAll-Russian Scientific Research Institute of Aviation Materials of the state research center of the Russian FederationРоссияAll-Russian Scientific Research Institute of Aviation Materials of the state research center of the Russian FederationRussian Federation201904042019411720Copyright © Stefanovskiy V.M., Morozov E.V., Bоuznik V.M., 20192019Stefanovskiy V.М., Morozov E.V., Bоuznik V.M.Stefanovskiy V.M., Morozov E.V., Bоuznik V.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/110

Visualization of changes in shape and size of the frozen residue during the thawing of ground pork is implemented using magnetic resonance imaging. A technique has been developed to study the displacement of thawing front line without damage to integrity of the object being thawed. It has been established that the melting of bound water crystals outran the melting of free water crystals in meat. A mathematical model that adequately describes the experimental data obtained in the analysis of tomograms is proposed. Tomograms are an important information source for studying the patterns of heat and mass transfer during the thawing of frozen foods.

Visualization of changes in shape and size of the frozen residue during the thawing of ground pork is implemented using magnetic resonance imaging. A technique has been developed to study the displacement of thawing front line without damage to integrity of the object being thawed. It has been established that the melting of bound water crystals outran the melting of free water crystals in meat. A mathematical model that adequately describes the experimental data obtained in the analysis of tomograms is proposed. Tomograms are an important information source for studying the patterns of heat and mass transfer during the thawing of frozen foods.

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The authors declare that there are no conflicts of interest present.