Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology

Yao, Yishun; Sun, Yanan; Cui, Baozhong; Fu, Hongfei; Chen, Xiangwei; Wang, Yunyang

doi:10.1016/j.foodchem.2020.128360

Cited by 27 publications

(8 citation statements)

References 35 publications

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“…The average heating rate of 116 °C increased continuously with the increasing electrode gap from 160 mm to 190 mm and decreased sharply from 190 to 200 mm; the same results were found for 121 °C and 124 °C. Many studies indicated that a narrower electrode gap strengthens an electric field [ 11 , 27 ]. Also, a narrower electrode gap leads to worse heating uniformity when food materials were relatively smaller-sized and placed on the center of the bottom electrode of the RF cavity [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…RF heats food material by driving the polar molecules’ rotation and movement of charged ions. RF heating has been studied in the drying, blanching, and sterilization of food materials because of its advantages of large penetration depth and high heating efficiency [ 9 , 10 , 11 , 12 ]. Nonuniform heating is the main obstacle to the industrialization of RF.…”

Section: Introductionmentioning

confidence: 99%

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Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water

Wang

Ran

Cui

et al. 2022

Foods

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In this study, a new device was used to inactivate G. stearothermophilus spores in ready-to-eat (RTE) poached spicy pork slices (PSPS) applying radio frequency (RF) energy (27.12 MHz, 6 kW) and superheated water (SW) simultaneously. The cold spot in the PSPS sample was determined. The effects of electrode gap and SW temperature on heating rate, spore inactivation, physiochemical properties (water loss, texture, and oxidation), sensory properties, and SEM of samples were investigated. The cold spot lies in the geometric center of the soup. The heating rate increased with increasing electrode gap and hit a peak under 190 mm. Radio frequency combined superheated water (RFSW) sterilization greatly decreased the come-up time (CUT) compared with SW sterilization, and a 5 log reduction in G. stearothermophilus spores was achieved. RFSW sterilization under 170 mm electrode gap reduced the water loss, thermal damage of texture, oxidation, and tissues and cells of the sample, and kept a better sensory evaluation. RFSW sterilization has great potential in solid or semisolid food processing engineering.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water

Wang

Ran

Cui

et al. 2022

Foods

Self Cite

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“…Yao et al . (2021) found that RF heating (6 kW/27.12 MHz, free‐running RF system) can effectively inactivate POD in steam lettuce, which was significantly influenced by RF heating rate. POD enzyme inactivation efficiency increased with increased RF heating rate by decreasing the electrode gap (100, 110 and 120 mm).…”

Section: Enzyme Inactivation By Rf Heatingmentioning

confidence: 99%

Advances in radio frequency pasteurisation equipment for liquid foods: a review

Soto‐Reyes

Sosa‐Morales

Rojas-Laguna

et al. 2022

Int J of Food Sci Tech

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Radiofrequency (RF) heating is an alternative emerging technology to conventional thermal methods; it has been employed for food pasteurisation, providing fast and volumetric heating. However, nonuniformity in the heating pattern has been reported. RF pasteurisation has been studied in different liquid foods. This review provides information about the RF heating mechanism and equipment used to pasteurise liquid food to control deteriorative or pathogen micro-organisms and the effect of the RF treatment on the quality of liquid foods. Developing an effective RF pasteurisation for liquid foods requires knowing the food dielectric properties, which determine the heating uniformity, temperature distribution and heating rate. The efficiency of continuous RF heating systems could depend on the fluid rate, resident time and absorbed power. RF heating can pasteurise liquid food, decrease microbial population and preserve the product's nutritional and physicochemical quality.

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“…11 It is a novel dry-blanching technology, which does not require water or steam as a heating medium and can improve both processing efficiency and product quality. 12 Heating uniformity in radio frequency blanching is essential for the complete inactivation of enzymes and desirable food quality, especially for foods with high moisture content. However, the application of RF heating alone might lead to uneven and thermal run-away heating.…”

Section: Introductionmentioning

confidence: 99%

“…Radio frequency heating has been used for food deinsectization, sterilization, baking, drying, thawing, and blanching 11 . It is a novel dry‐blanching technology, which does not require water or steam as a heating medium and can improve both processing efficiency and product quality 12 . Heating uniformity in radio frequency blanching is essential for the complete inactivation of enzymes and desirable food quality, especially for foods with high moisture content.…”

Section: Introductionmentioning

confidence: 99%

Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

Qing

Long

et al. 2023

J Sci Food Agric

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BACKGROUND Vegetables are often blanched before drying. The hot‐water blanching (HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot‐air‐assisted radio frequency heating blanching (HA‐RFB) of broccoli was developed for use before further drying processes. Blanching sufficiency, heating uniformity, and heating rate during HA‐RFB were investigated to improve the product's physicochemical properties and texture. Suitable heating conditions were achieved when HA‐RFB was applied with hot air at 70 °C, with an electrode gap of 10.7 cm, using a cylindrical container for the broccoli. RESULTS Under these conditions, the relative peroxidase activity in broccoli decreased to 3.26% within 117 s, with 13.45% of weight loss. In comparison with HWB broccoli, the products blanched by HA‐RFB preserved their texture, bioactive compounds, and microstructure better. The ascorbic acid, sulforaphane, and total glucosinolate content in HA‐RFB products were 251.1%, 131.9% and 36.7% higher than those in HWB broccoli, and HA‐RFB treatment led to a greater weight loss (13.45 ± 0.50%) than HWB (8.70 ± 1.70%), which is very helpful for the subsequent drying process. CONCLUSION This study demonstrated that HA‐RFB could be a promising substitute for HWB to blanch broccoli and other flower vegetables, especially as a pretreatment in the drying process. © 2023 Society of Chemical Industry.

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Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology

Cited by 27 publications

References 35 publications

Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water

Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water

Advances in radio frequency pasteurisation equipment for liquid foods: a review

Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

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