TY - JOUR
AU - PARKER, J. J.
AB -  For many years the defrosting of frozen foods has been a problem to the frozen-food user, especially the commercial user of the 30-pound carton or the 55-gallon barrel. At present, the defrosting of frozen foods is being poorly accomplished and the resulting thawed fruit is at times beyond use owing to discoloration and loss of flavor. It has been found that high-frequency heat can be used successfully to defrost various fruits, vegetables, fish, and eggs in the package within minutes instead of hours or days. EXPERIMENTAL PROCEDURE All experiments were conducted with the use of a three-kilowatt, highfrequency unit manufactured by the Federal Telephone and Radio Corporation. This apparatus had a rated input of 4.6 kilowatts and a rated output of three kilowatts. The unit was'operated on a frequency between 14 and 17 megacycles. F r o z e n E g g s : Three types of frozen eggs were used for defrosting: egg yolks, egg whites, and whole eggs. The eggs were removed from the original 30-pound containers because the metal and circular construction of the containers prevented the maximum operation of the high-frequency unit. Representative samples were taken from each type of egg and repacked 
TI - DEFROSTING FROZEN FOODS BY HIGH‐FREQUENCY HEAT
JF - Journal of Food Science
DO - 10.1111/j.1365-2621.1946.tb16359.x
DA - 1946-07-01
UR - https://www.deepdyve.com/lp/wiley/defrosting-frozen-foods-by-high-frequency-heat-RPGAgREal0
SP - 341
VL - 11
IS - 4
DP - DeepDyve
ER -