Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage

Abstract

SummaryTo explore the feasibility of using radio frequency (RF) heating as a method to process kiwi puree, this study compared the effects of RF heating with traditional heat pasteurisation (TP) on various properties of kiwi puree. RF treatment completely inactivate of microbes in kiwi puree, with total aerobic bacteria counts (TAC) decreased by 4.81 log CFU mL À1 and yeast and mould counts (YMC) decreased by 2.62 log CFU mL À1, which are similar to TP treatment. During the 7 weeks' storage, RF-treated puree showed retarded growth of microbes. The pH, titratable acidity and°Brix values of RF-treated samples were significantly different from those of the control. The vitamin C, total phenolic compounds and antioxidant capacity of RF-treated samples were significantly higher than those of TP-treated samples during storage. RF-treated sample retained better colour than TP-treated sample throughout storage. The customer satisfaction analysis indicated that consumers prefer RF-treated kiwi puree than TP-treated samples. These findings suggest that RF heating has potential applications in processing of kiwi puree or similar products.

Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

“…Radio frequency (RF) is an innovative method of heating based on the principle of dielectric heating (Marra, Zhang, & Lyung, 2009). Many recent studies related to food processing have reported the applications of RF heating in disinfection and pasteurization of agricultural produce (Jiang, Gu, Gou, Xia, & Wang, 2020; Zhang, Lan, Zhang, Erdogdu, & Wang, 2020), enzyme inactivation (Ling, Cheng, & Wang, 2019), meat processing (Wang, Luechapattanaporn, Wang, & Tang, 2012), pasteurization of liquid foods (Lyu et al, 2018), sterilization, drying, postbaking operations, and tempering/thawing (Jiao, Tang, Wang, & Koral, 2018). However, the potential of RF heating in food processing sector is yet to be explored to its maximum (Marra et al, 2009).…”

Effect of radio‐frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris

“…This undesired browning was possibly attributable to nonenzymatic browning occurring between reducing sugar and amino acids within C. militaris during thermal processing, which is found in many thermally treated foods. 39,40 However, it is noteworthy that the decreased heating temperature contributed greatly to the deceleration of nonenzymatic browning and color retention of C. militaris.…”

Design of a Low-Power Radio Frequency Unit and Its Application for Bacterial Inactivation under Laboratory Conditions

“…In comparison, microwave (MW) heating (i.e., frequencies of 300-300,000 MHz), which is the most well-known dielectric heating method, is mainly accomplished by the frictional heat generated from the dipolar rotation of free water molecules [7,9]. The main advantages of both dielectric heating methods (i.e., RF and MW) compared to conventional heating technologies are fast volumetric heating and high energy efficiencies [10]. In the food industry, there are three main reasons to select RF heating over MW heating, i.e., (i) larger penetration depths allowing the treatment of larger products, (ii) the possibility to effectively heat low-moisture foods, and (iii) the absence of power intensity interference due to the longer wavelengths [2,11].…”