Verification of radio frequency pasteurization treatment for controlling Aspergillus parasiticus on corn grains

Zheng, Ajuan; Zhang, Lihui; Wang, Shaojin

doi:10.1016/j.ijfoodmicro.2017.02.017

Cited by 66 publications

(25 citation statements)

References 57 publications

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“…From Fig. , a temperature limit of 80 °C is exhibited for feasible RF/hot‐air pasteurizing of barley grass powder to avoid degradation of product quality …”

Section: Resultsmentioning

confidence: 99%

“…Five distribution temperatures were averaged for quality control. According to previous work, an electrode gap of 10.5 cm was recommended for pasteurization, whereas an electrode gap of 12 cm was for drying . To avoid experimental failure, each pasteurization temperature was limited to 80 °C in this work.…”

Section: Methodsmentioning

confidence: 99%

“…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%

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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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“…From Fig. , a temperature limit of 80 °C is exhibited for feasible RF/hot‐air pasteurizing of barley grass powder to avoid degradation of product quality …”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

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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“…Thermal processing technologies including conventional and novel thermal processing, which are proposing to be non-chemical alternative method for pasteurization of food-borne pathogens, have been widely used in the laboratory research and food industry [3][4][5] . Proper design of thermal processes requires comprehensive understanding of thermal impacts on quantitative changes of food quality and thermal resistance of target food-borne pathogens [6][7][8] . Thermal resistance of food-borne pathogens has to be determined under isothermal conditions for developing effective thermal treatments [9,10] .…”

Section: Introductionmentioning

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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“…[11] RF pasteurisation can be applied as an alternative method for low-moisture foods, such as chili powder. [12,13] To understand, develop, and improve the RF and MW heating of chili powder for pasteurisation, it is important to measure the material properties of chili powder. Food products are dielectric materials that can store energy like a capacitor and dissipate energy like a resistor in the electromagnetic field.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of chili powder in the development of radio frequency and microwave pasteurisation

Zhou

Chen

et al. 2017

International Journal of Food Properties

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Food products are dielectric materials. The ability to store and dissipate electromagnetic energy of food in dielectric heating is determined by its dielectric properties. To develop pasteurisation protocols based on radio frequency (RF) and microwave (MW) heating of chili powder, dielectric properties of chili powder were measured using an open-ended coaxialline probe and an impedance analyzer over a frequency range from 8 to 3000 MHz. Penetration depth of chili powder was calculated at five selected frequencies. Results showed that the dielectric properties of chili powder decreased with increase in frequency from 8 to 3000 MHz, but increased with increase in moisture content from 4 to 15% (w. b.) and with increase in temperature from 25 to 85°C. Dielectric constant and loss factor of different density samples showed little difference at low temperature, but large difference at high temperature. RF waves have larger penetration depth in chili powder than MW, and therefore could result in better heating uniformity especially for thicker samples during pasteurisation process. Geometry of sample and heating runaway phenomena may also affect the application of RF pasteurisation for foods. The relationship between moisture content, temperature, and dielectric properties of chili powder at 13.56, 27.12, 40.68, 915 and 2450 MHz can be described by third-order polynomial models with high coefficient of determination (R 2 >0.89), which can be used to predict temperature-and moisture-dependent dielectric constant and loss factor of chili powder with high accuracy. ARTICLE HISTORY

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Verification of radio frequency pasteurization treatment for controlling Aspergillus parasiticus on corn grains

Cited by 66 publications

References 57 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

Dielectric properties of chili powder in the development of radio frequency and microwave pasteurisation

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