Advances in prepared dish processing using efficient physical fields: A review

Yu, Qi; Zhang, Min; Ju, Ronghua; Mujumdar, Arun S.; Wang, Haixiang

doi:10.1080/10408398.2022.2138260

Cited by 17 publications

(3 citation statements)

References 134 publications

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“…The maximum energy and dosage for X-rays are 5 MeV (US 7.5 MeV) and 10 kGy. The maximum energy and dosage for γ-rays is 5 MeV and 10 kGy [ 1 ]. High doses (4.5 kGy) of electron beam irradiation intensity can oxidize lipids and vitamins in foods [ 25 ].…”

Section: Potential Processing Technologies For Prepared Fried Ricementioning

confidence: 99%

“…γ-rays are generated by radionuclides 60 Co and 137 Cs. They have different effects on microorganisms, with penetration depths of about 8 cm, 20 cm, and 40 cm, respectively [1]. However, low consumer acceptance to irradiated food is an issue for the rapid application of this technology, although the Joint Expert Committee on Food Irradiation of the World Health Organization has demonstrated the safety of food irradiation at doses below 10 kGy and that these sources are not radioactive to cause safety hazards [22].…”

Section: Irradiationmentioning

confidence: 99%

“…With the popularity of simple household appliances such as refrigerators and microwave ovens, the markets for prepared foods have grown significantly in North America, Europe, and China. In the convenience food sector alone, revenues reached $562.2 billion in 2022, where China contributed a significant proportion ($126.5 billion), and the convenience food industry is predicted to expand at a rate of 6.21% annually [ 1 ]. Prepared fried rice is mainly made from rice, which is stir-fried in cooking oil, seasoned with salt and other ingredients (with pre-processed dishes or ingredients such as eggs, seafood, green beans, carrots, sausages, etc.…”

Section: Introductionmentioning

confidence: 99%

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Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products

Huang

Zhang

Fang

2023

Foods

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With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in the supply chain: (1) susceptible to contamination by microorganisms; (2) rich in starch and prone to stall; and (3) vegetables in the ingredients have the issues of water loss and discoloration, and meat substances are vulnerable to oxidation and deterioration. As different ingredients are used in prepared fried rice, their food processing and quality monitoring techniques are also different. This paper reviews the key factors that cause changes in the quality of prepared fried rice, and the advantages and limitations of technologies in the processing and monitoring processes. The processing technologies for prepared fried rice include irradiation, high-voltage electric field, microwave, radio frequency, and ohmic heating, while the quality monitoring technologies include Raman spectral imaging, near-infrared spectral imaging, and low-field nuclear magnetic resonance technology. These technologies will serve as the foundation for enhancing the quality and safety of prepared fried rice and are essential to the further development of prepared fried rice in the emerging market.

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Section: Potential Processing Technologies For Prepared Fried Ricementioning

confidence: 99%