Verification of radio frequency pasteurization process for in-shell almonds

Li, Rui; Kou, Xiaoxi; Cheng, Teng; Zheng, Ajuan; Wang, Shaojin

doi:10.1016/j.jfoodeng.2016.08.002

Cited by 96 publications

(32 citation statements)

References 32 publications

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“…For electrode gaps of 12.0, 14.0 and 16.0 cm, the corresponding time increased to 10, 15 and 20 min, thus raising the sample temperature from 20 to 80 °C; RF heating rate was above 4 °C min −1 in this study. Similar to the earlier work, heating rate and corresponding time changed with a change in the electrode gaps …”

Section: Resultssupporting

confidence: 55%

“…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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Section: Resultssupporting

confidence: 55%

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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“…In the food processing industry, cold plasma treatment represents an innovative technology, especially since it has been proven to be effective against foodborne pathogens with relatively little effect on food nutritional value [25]. Yong et al [26] reported that the populations of E. coli, S. Typhimurium, and L. monocytogenes on cheese slices treated with plasma for 5 min (approximately 5 log CFU/g) were decreased by 1.75, 1.97, and 1.65 log CFU/g, respectively.…”

Section: Discussionmentioning

confidence: 99%

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Jeon

Choi

Kim

et al. 2020

Foods

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The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 • C for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5-20 min resulted in reductions of 0.23-1.43 and 0.12-0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5-15 min DBD plasma. The values of Hunter color "L", "a", and "b", were not significantly different from those of the untreated sample and that with the combination of MH (60 • C for 5-20 min) and DBD plasma (5-20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

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“…For example, IR has been used to inactivate Salmonella in almonds [15]. RF heating has ability for pasteurising Salmonella in almonds [16] and Salmonella and Escherichia coli O157: H7 on black and red pepper spices [17]. MW is used for inactivating Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in salsa [18].…”

Section: Introductionmentioning

confidence: 99%

Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review

Kou

Zhang

et al. 2018

International Journal of Hyperthermia

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Thermal processing technologies are safe and easy to control methods without leaving residues, and could be used to inactivate food-borne pathogens, ensure food quality and provide the food with sufficient stability during storage. Establishing inactivation kinetics of food-borne pathogens is essential in developing effective pasteurisation protocols without damaging food quality. This study presents a comprehensive review of recent progresses in inactivation kinetics of food-borne pathogens. It covers theoretical bases and experimental methods for developing thermal inactivation kinetics of food-borne pathogens and making comparisons and applications of the common thermal death kinetic models. Finally, it proposes possible recommendations on the future research directions of establishing inactivation kinetic models for food-borne pathogens in thermal processing.

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Verification of radio frequency pasteurization process for in-shell almonds

Cited by 96 publications

References 32 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

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review

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