Verification of radio frequency heating uniformity and Sitophilus oryzae control in rough, brown, and milled rice

Zhou, Liyang; Wang, Shaojin

doi:10.1016/j.jspr.2015.12.003

Cited by 56 publications

(15 citation statements)

References 50 publications

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“…(left), the characteristics of barley grass powder pasteurized by RF heating with the 14 cm electrode gap were obviously different from those of the other treatments. The reason may be ascribed to macromolecule degradation by RF at high power density, which is in accordance with previous works . With hot‐air pasteurization (80 °C), only the sourness signal increased.…”

Section: Resultssupporting

confidence: 90%

“…Through this molecular vibration, electromagnetic energy of RF causes volumetric heating. Moreover, RF heating also impairs microbial ribosome and cell membrane, resulting in microbial inactivation . Kim et al reported 3–4 log CFU g −1 reduction of microbes in black peppers using RF heating (27.12 MHz) .…”

Section: Introductionmentioning

confidence: 99%

“…Many studies showed that RF heating acts upon protein, starch and fat . Zheng et al reported protein, starch and fat in RF‐treated corn, meeting the required quality standard for the cereal industry . RF heating relies on electric properties (field density, dielectric constant and loss factor) and on temperature, moisture content and composition of a material .…”

Section: Introductionmentioning

confidence: 99%

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Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

et al. 2019

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BACKGROUND: Young barley grass powder contains abundant nutrition and its antioxidant substances are severely impaired by radiation ( 60 Co) sterilization. To overcome product quality degradation, radiofrequency pasteurization was conducted using pilot-scale radiofrequency equipment (27 MHz, 6 kW) with electrode gaps of 12, 14 and 16 cm, while hot-air (80 ∘ C) pasteurization was used for comparison. RESULTS: Assessment suggested that uneven radiofrequency heating was improved for the 14 cm electrode gap. With an increase of electrode gap, microbial inactivation needs more energy consumption. A minimum energy consumption of 970 J g −1 was required for 1 log-reduction of colonies. Radiofrequency pasteurization retained better antioxidant substances, lightness (L*), green color (a*) and odors in barley grass powder, compared with hot-air sterilization. Contents of flavonoid and chlorophyll were 5.82 and 4.87 g kg −1 respectively, using the 14 cm electrode gap. Additionally, radiofrequency pasteurization led to an improvement in sourness, bitterness and umami tastes. CONCLUSIONS: Radiofrequency pasteurization would be a superior alternative for the pasteurization of barley grass powder. Temperature and moisture content Five fiber sensors (Nortech Fibronic Inc., Quebec, Canada) were placed in the middle layer of samples. Each process for detecting J Sci Food Agric 2019; 99: 4460-4467

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

et al. 2019

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“…For 1 mL milk, the temperature was set to 50°C, 62.2°C and 75°C [18,27] . The temperature was selected as 50°C, 70°C and 90°C for 0.8 g rice [28,29] , and 44°C, 50°C and 70°C for 1.4 g rice paste. Because of the stability states, 1.0 g peanut powder and 1.3 g peanut butter's experiment temperature was chosen of 50°C, 75°C and 100°C [2,30] .…”

Section: Heat Treatment Proceduresmentioning

confidence: 99%

“…λ=Δσ/Δμ (1) where, Δσ and Δμ are the rise in the standard deviation and mean values, °C, respectively, from the initial to final sample temperatures over treatment time, °C. Smaller λ values represent better heating uniformity [29] .…”

Section: Uniformity Index (λ)mentioning

confidence: 99%

Evaluation of a heating block system for accurate temperature-time controlled pasteurization treatments on various foods

Kou

Hou

et al. 2018

International Journal of Agricultural and Biological Engineering

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For simulating real pasteurization treatments using hot air, hot water, radio frequency and microwave heating, a unique experimental heating block system (HBS) was developed. The stability and uniformity of sample temperatures and heating rates in HBS were determined for studying the thermal resistance of food-borne pathogens. A computer simulation model was also developed to analyze the behavior of thermal process in HBS. The results showed that the required heating rates with various set-temperatures and holding times could be easily and precisely achieved in eight selected food materials. Thermocouple and thermal imaging data showed that the good sample heating uniformity in six cells of HBS was achieved. The real temperature-time histories obtained by radio frequency energy could be approximately done in HBS by setting a number of linear regression curves. The HBS can help in more precisely characterizing the heat resistance of pathogens in foods to further develop pasteurization processes. Evaluation of a heating block system for accurate temperature-time controlled pasteurization treatments on various foods. Int J Agric & Biol Eng, 2018; 11(3): 220-228.

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Radio Frequency

Jiao

Salazar

Wang

2021

Electromagnetic Technologies in Food Science

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Verification of radio frequency heating uniformity and Sitophilus oryzae control in rough, brown, and milled rice

Cited by 56 publications

References 50 publications

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

Evaluation of a heating block system for accurate temperature-time controlled pasteurization treatments on various foods

Radio Frequency

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