Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice

Developing hot air-assisted radio frequency drying for in-shell walnuts

“…Many studies have explored the possibility of using RF energy for disinfesting products Wang et al, 2007a, b;Zhang et al, 2015) and pasteurization (Gao et al, 2010;Kim et al, 2012;Michael et al, 2014). RF heating technology combined with vacuum has also been used for drying wood products (Leuca et al, 2014;Liu et al, 2014).…”

Validation of top electrode voltage in free-running oscillator radio frequency systems with different moisture content soybeans

“…Two types of RF systems, including 50 U and free-running oscillator, are widely used for laboratory researches and industrial applications. Since 50 U units are expensive, the free-running oscillator RF system has been widely applied for thawing (Farag, Lyng, Morgan, & Cronin, 2008, post-baking (Koral, 2004;Koray, Cos ‚ kun, Kocada glı, & G€ okmen, 2012), disinfestation (Lagunas-Solar et al, 2007;Shrestha & Baik, 2013;Wang, Monzon, Johnson, Mitcham, & Tang, 2007a, 2007bWang, Tiwari, Jiao, Johnson, & Tang, 2010), drying (Lee, Li, Zhao, & Park, 2010;Marshall & Metaxas, 1999;Wang, Zhang, et al 2013) and pasteurisation (Gao, Tang, Villa-Rojas, Wang, & Wang, 2011;Kim, Sagong, Choi, Ryu, & Kang, 2012). However, the major challenges for commercial RF applications are non-uniform and run-away heating, such as overheating in corners and edges (Fu, 2004;Tiwari, Wang, Tang, & Birla, 2011;Uyar, Erdogdu, & Marra, 2014;Wang et al, 2010;Wang, Tang, Johnson, & Cavalieri, 2013).…”

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

“…Pathogenic bacteria such as Salmonella spp., Bacillus cereus, and Escherichia coli have been identified in spices (3,32). Such contaminated spices can result in serious food-borne illnesses when added to foods that undergo no further processing or are eaten raw (2,4). In 2009, a multistate outbreak of Salmonella infections in the United States was traced to ground pepper products (http://wwwn.cdc.gov /foodborneoutbreaks/).…”