Pasteurization of flavored shredded pork using Zno nanoparticles combined with radio frequency pasteurization technology

Xu, Jicheng; Zhang, Min; Cao, Ping; Adhikari, Benu

doi:10.1007/s13197-020-04531-1

Cited by 9 publications

(7 citation statements)

References 35 publications

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“…After 20 min of RF treatment, the T 21 peak decreased, whereas the T 22 peak increased significantly, indicating that a part of the multilayer water was transformed into free water, and that water molecules were bound to more small molecules (lipids). Furthermore, the T 21 and T 22 peaks shifted to the left integrally, indicating that the state change of water was caused by the destruction of hydrogen bonds 12 . There are many influencing factors in the preparation of commercial French fries; not all were analyzed in this study.…”

Section: Resultsmentioning

confidence: 93%

“…Furthermore, the T 21 and T 22 peaks shifted to the left integrally, indicating that the state change of water was caused by the destruction of hydrogen bonds. 12 There are many influencing factors in the preparation of commercial French fries; not all were analyzed in this study.…”

Section: Effect Of Rf Treatment On Oil Content Of French Friesmentioning

confidence: 99%

“…At present, a full-volume heating technology, radio frequency (RF), is used for sterilization, pest control, enzyme inhibition, thawing, and drying in the food industry. [10][11][12][13][14] RF radiation is a type of high-frequency electromagnetic wave with a frequency range of 3 kHz to 300 MHz. The frequency commonly used in food processing is 27.12 MHz.…”

Section: Introductionmentioning

confidence: 99%

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Radio frequency as an innovative method to produce low‐fat French fries

et al. 2022

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BACKGROUND: A large amount of evidence shows that excessive fat intake can increase the risk of obesity, type 2 diabetes, non-alcoholic fatty liver disease, and cardiovascular disease. The main purpose of this study was to use radio frequency (RF) technology to prepare low-fat French fries.RESULTS: RF treatment for 10 min significantly decreased the force required to cut potatoes and inhibited the enzymatic browning of fresh-cut potatoes. Moreover, RF treatment increased the hardness, gumminess, and chewiness of French fries from 388.55 g, 85.67, and 33.27 to 776.93 g, 159.36, and 70.11, respectively. Furthermore, RF treatment for 10 min reduced the oil content of French fries by 28.0% compared to that of the control group. This result was related to the pre-gelatinized potato starch content after RF treatment. Pre-gelatinized starch forms a 'protective film', that prevents oil from entering the fries during frying.CONCLUSION: Moderate RF treatment (10 min) reduced the oil content of French fries without making their texture significantly different from that of commercial French fries. These findings may provide a new perspective for the application of RF technology in the development of low-fat fried foods.

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Section: Resultsmentioning

confidence: 93%

Section: Effect Of Rf Treatment On Oil Content Of French Friesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Radio frequency as an innovative method to produce low‐fat French fries

et al. 2022

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“…It was found that this method allows for the preservation of the characteristic taste, volatile components, preservation of status and distribution of water. 74 Similar research was performed on meat from chicken thighs. The results showed that 20-minute pasteurization allows for the retention of water, product quality, and the microstructure of the meat tissue of chicken thighs.…”

Section: Pasteurizationmentioning

confidence: 88%

“…AgNPs, due to their antimicrobial activity and high affinity to sulfur, are able to inhibit the growth of bacteria. 74 2. Zinc oxide (ZnO) -It has been investigated that a small amount of added nanoparticles can increase the bactericidal effect and can reduce the intensity of heat treatment, which is important for this type of pasteurization.…”

Section: Pasteurizationmentioning

confidence: 99%