The potential of atmospheric dielectric barrier discharge (DBD) plasma method for beef thawing

Abstract

In recent years, the food industry has witnessed a growing demand for rapid and energy-efficient thawing methods. This study investigates the effectiveness of dielectric barrier discharge (DBD) plasma for thawing beef. Frozen beef samples of varying thicknesses (5, 10, and 15 mm) were subjected to DBD plasma at voltages of 16, 18, and 20 kV. Thawing time, energy consumption, specific energy efficiency, microbial growth, myofibrillar protein structure, MTT cytotoxicity, and microstructural changes were evaluated and compared with still-air and microwave thawing. The results revealed that plasma reduced thawing time by approximately 82 % compared to still-air thawing. Energy consumption with plasma at 16, 18, and 20 kV was 95 %, 93 %, and 82 % lower, respectively, than that of microwave for samples of comparable thickness. Moreover, plasma improved energy efficiency by nearly 50 % relative to microwave heating. Notably, no viable microbe was detected in beef samples thawed using plasma. Cytotoxicity tests for samples treated at 20 kV on L929 cells confirmed the safety of the method. However, higher voltages induced changes in the myofibrillar protein structure and altered the microstructure of the beef. The findings underscore the potential of DBD plasma thawing as a rapid, energy-efficient, and safe alternative to traditional thawing methods.