Radio frequency treatment of foods: Review of recent advances

Marra, Francesco; Zhang, Lu; Lyng, James G.

doi:10.1016/j.jfoodeng.2008.10.015

Cited by 317 publications

(141 citation statements)

References 67 publications

(95 reference statements)

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“…In recent years, different promising technologies have acquired increasing interest for the control of fruit postharvest diseases as the use of the radio frequency or microwave heating, hypobaric and hyperbaric pressure and ultraviolet-light therapy (UV-C irradiation) that have also shown the potential in inducing resistance in the fruit [22][23][24][25]. Some studies have been carried out to control the most common pathogens of stone fruit, small fruit and berries, obtaining variable results.…”

Section: Physical Treatmentsmentioning

confidence: 99%

Advance in Citrus Postharvest Management: Diseases, Cold Storage and Quality Evaluation

Strano¹,

Altieri²,

Admane³

et al. 2017

Citrus Pathology

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Citrus is a fruit crop grown in different Mediterranean countries. Generally, harvested fruits are used for fresh consumption or are processed (mainly to produce juices). In this chapter, the authors discuss the state of art on citrus postharvest with a scientific approach, evaluating the current knowledge about the physiology and pathology of citrus fruits and the main causes of deterioration. In addition, the authors explain the main facilities for the cold storage of citrus fruit with particular reference to the rapid-cooling techniques and treatments needed prior to shipment of citrus fruits (refer shipment). In the last part of the chapter, the non-destructive methods for the quality evaluation are presented.

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Section: Physical Treatmentsmentioning

confidence: 99%

Advance in Citrus Postharvest Management: Diseases, Cold Storage and Quality Evaluation

Strano¹,

Altieri²,

Admane³

et al. 2017

Citrus Pathology

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“…With the development of heating technologies for food processing, microwave (MW) heating has increasingly been employed for both cooking and reheating due to its great speed and convenience (Mara et al, 2008). MW heating is described by Maxwell's equations, and the dielectric properties are the most important physical properties associated with MW heating from an engineering viewpoint (Icier and Baysal, 2004;Sosa-Morales et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Dielectric Properties of Fish Flesh at Microwave Frequency

Liu

Fukuoka

Sakai

2012

FSTR

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We investigated the dielectric properties of fish flesh samples, which are the most important parameter in microwave heating. Both raw and preheated samples were investigated since the microwave is used not only for heating, but also for reheating. The dielectric properties of three kinds of fish commonly consumed in Japan were measured from 10℃ to 90℃, at 10℃ intervals. The influences of frequency, temperature, moisture content, lipid content, protein denaturation, and heat treatment on dielectric properties were examined. With increasing temperature, the dielectric constant of the raw samples decreased more sharply than that of the preheated samples, which was due to moisture loss during heating caused by protein denaturation. To investigate the influence of protein denaturation, Lichtenecker's formula was applied to estimate the dielectric properties of solid fish flesh. Results showed that the dielectric properties of fish flesh related to temperature were predictable by regression equations. Moisture content was the most important factor influencing the dielectric properties of the fish flesh samples during heating (reheating), while no significant effect was found to be directly caused by changes in the protein structure of fish flesh after denaturation.Keywords: microwave heating, dielectric properties, dielectric constant, dielectric loss factor, protein denaturation, lichtenecker's formula *To whom correspondence should be addressed. E-mail: sakai@kaiyodai.ac.jp IntroductionWith the development of heating technologies for food processing, microwave (MW) heating has increasingly been employed for both cooking and reheating due to its great speed and convenience (Mara et al., 2008). MW heating is described by Maxwell's equations, and the dielectric properties are the most important physical properties associated with MW heating from an engineering viewpoint (Icier and Baysal, 2004;Sosa-Morales et al., 2010). Dielectric properties determine the interaction of electromagnetic energy with the materials (Tanaka et al., 2008), and provide a better understanding on the behavior of MW heating (Mudgett, 1994;Ahmed et al., 2007b) in a selected frequency range. The dielectric constant (εʹ) and dielectric loss factor (εʺ) determine the heat generation and change in response to the ingredients and temperature of the food when heated by MW . εʹ and εʺ represent the real and imaginary units, respectively. Complex relative dielectric properties are de-

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“…Dielectric heating is a mechanism by which heat is generated due to the interaction of the alternating electric field of EMR and dipolar water molecules. 54 Temperature changes in plants exposed to EMR were assessed using infrared thermographic images with a thermal sensitivity of 0.08 °C (at 30 °C; InfReC Thermo GEAR G120, NEC). In this experiment, 10-cm-tall vertically growing M. aquaticum plants were used.…”

Section: Thermographic Imagingmentioning

confidence: 99%