Radio frequency disinfestation treatments for dried fruit: Dielectric properties

Alfaifi, Bandar; Wang, Shaojin; Tang, Juming; Rasco, Barbara; Sablani, Shyam S.; Jiao, Yang

doi:10.1016/j.lwt.2012.07.012

Cited by 61 publications

(32 citation statements)

References 30 publications

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“…fat content, salt content, water content) , and water state (e.g. frozen, free or bound) (Alfaifi et al, 2013). For example, water molecules have the largest dielectric constant and can absorb MW energy and generate evident heat effect (Hu et al, 2006b).…”

Section: Combination With Other New Technologiesmentioning

confidence: 99%

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

Zhang

Chen

Mujumdar

et al. 2015

Critical Reviews in Food Science and Nutrition

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276

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Fresh foods like vegetables, fruits, and aquatic products have high water activity and they are highly heat-sensitive and easily degradable. Dehydration is one of the most common methods used to improve food shelf-life. However, drying methods used for food dehydration must not only be efficient and economic but also yield high-quality products based on flavor, nutrients, color, rehydration, uniformity, appearance, and texture. This paper reviews some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products. These include: infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques. A comprehensive review of recent developments in high-quality drying of vegetables, fruits and aquatic products is presented and recommendations are made for future research.

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Section: Combination With Other New Technologiesmentioning

confidence: 99%

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

Zhang

Chen

Mujumdar

et al. 2015

Critical Reviews in Food Science and Nutrition

Self Cite

276

View full text Add to dashboard Cite

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“…1. Presently used geometrical arrangement of sample holder and coaxial probe is the modified form of that used earlier (Nelson, 2002;Guo et al, 2008Guo et al, , 2011Zhu et al, 2012;Alfaifi et al, 2013).…”

Section: Determination Of Tapped Densitymentioning

confidence: 99%

“…In this arrangement, the tip of the probe faces downwards and a stainless steel spring applies a force on sample vertically upwards so as to maintain a close contact between probe's tip and sample. Guo et al (2008Guo et al ( , 2010Guo et al ( , 2011; and others (Zhu et al, 2012;Alfaifi et al, 2013) further made use of this arrangement in measuring the dielectric properties of cereal grains by using compressed powders, the densities of which were comparable to that of corresponding kernels. The force of spring used in these measurements is too weak to change the density of compressed samples, but its force is sufficient to change the density of samples in present measurements.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of corn flour from 0.2 to 10GHz

Bansal

Dhaliwal

Mann

2015

Journal of Food Engineering

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“…The dielectric properties of a material are affected by factors such as frequency, temperature and moisture content (Wang et al, 2005a). Alfaifi et al (2013) determined the dielectric properties of raisins, dates, apricots, figs, and prunes between 10 and 1800 MHz over a temperature range of 20-60 o C. They reported that the dielectric constant and loss factor of the above materials decreased with increasing frequency, but increased with increasing temperature at a given frequency. The loss factor of the above mentioned materials increased with the increase in the water content.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of heating uniformity in radio frequency heating systems using carrot and radish

Kong¹,

Zhang²,

Wang³

et al. 2016

International Agrophysics

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A b s t r a c t. Lack of heating uniformity is a major problem impeding the broader adaptation of radio frequency heaters in industrial applications. The overall aim of this study was to evaluate the uniformity of heating or temperature distribution within food samples (three different carrot and one radish rectangles) placed vertically and horizontally within a radio frequency heating cavity. The intensity of the electric field in radio frequency was found to be symmetrical. The temperatures at the vertically top positions were lower than the vertically bottom positions at the equidistance from the vertical center with the highest was at the vertically central position. The rate of temperature rise at all the positions were higher in taller (higher mass) than the shorter (lower mass) rectangles of carrots. The temperatures at the corners and edges were lower than at the cross sectionally central positions at all the heights tested in both carrots and radishes. The rate of temperature rise at all the vertical positions was higher in radish rectangles than in the carrot rectangles of the same dimensions. The similarity of temperature distribution in carrot and radish rectangles suggested that the heating patterns and uniformity in carrots and radishes in RF heating were almost the same.

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Radio frequency disinfestation treatments for dried fruit: Dielectric properties

Cited by 61 publications

References 30 publications

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

Dielectric properties of corn flour from 0.2 to 10GHz

Evaluation of heating uniformity in radio frequency heating systems using carrot and radish

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