Radio frequency (RF) processing has been widely used for thawing – tempering purposes, and electric field distribution due to electrode design of the RF systems has significant effects on temperature increase and temperature uniformity. Therefore, the objective of this study was to investigate the electric field distribution in a staggered through-field electrode RF system and thawing temperature uniformity with changes in quality parameters during RF thawing of frozen food products. For this purpose, frozen chicken breast samples were used. Electric field distribution in the staggered through-field electrode system (10 kW – 27.12 MHz) was determined as a function of electrode gap and applied power level. Higher electric field intensity was observed at center and middle edges of the bottom electrode of the system. Hence, thawing studies were carried out placing the frozen products at the center. Upon completion of thawing, texture changes and drip losses were determined and compared with conventional thawing at 4 °C refrigeration conditions. Complete RF thawing to −0.73 ± 0.79 °C using 65 mm electrode gap took 40 min compared to 18 h of conventional thawing with significantly reduced drip losses (0.32 compared to 4.84%).

射频（RF）处理已广泛用于融化-回火目的，并且由于RF系统的电极设计而产生的电场分布对温度升高和温度均匀性具有重要影响。因此，本研究的目的是研究冷冻食品的RF解冻过程中交错电场电极RF系统中的电场分布以及解冻温度的均匀性以及质量参数的变化。为此，使用了冷冻鸡胸肉样品。交错式贯通电极系统（10 kW – 27.12 MHz）中的电场分布被确定为电极间隙和施加的功率水平的函数。在系统底部电极的中央和中间边缘观察到较高的电场强度。因此，进行了解冻研究，将冷冻产品放在中心。解冻完成后，确定质地变化和滴落损失，并将其与在4°C冷藏条件下的常规解冻进行比较。使用65 mm的电极间隙将RF完全融化至-0.73±0.79°C所需的时间为40分钟，而传统的融化则为18 h，滴水损失显着降低（0.32相比为4.84％）。