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Bermudez-Aguirre D, Niemira BA. Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation. Foods 2023; 12:3057. [PMID: 37628056 PMCID: PMC10452993 DOI: 10.3390/foods12163057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Radio frequency (RF) is a novel technology with several food processing and preservation applications. It is based on the volumetric heating generated from the product's dielectric properties. The dielectric properties of each material are unique and a function of several factors (i.e., temperature, moisture content). This review presents a list of dielectric properties of several foods and describes the use of RF as an innovative technology for the food industry. This paper includes several examples of pasteurization, fungi inactivation, and disinfestation in selected food products. The aim of this review is to present the potential applications of RF in pasteurization and disinfestation and research needs that should be addressed. RF has been successfully applied in the inactivation of pathogens such as Salmonella spp., Listeria monocytogenes, and Escherichia coli in low- and high-moisture food. The disinfestation of crops is possible using RF because of selective heating. This process inactivates the insects first because of the different dielectric properties between the pests and the food. The products' final quality can be considerably better than conventional thermal processes. The processing time is reduced compared to traditional heating, and thermal damage to the food is minimized. The main drawback of the technology is the lack of uniform heating, mainly when the product is surrounded by a packaging material with different dielectric properties from the food.
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Affiliation(s)
- Daniela Bermudez-Aguirre
- Food Safety and Intervention Technologies, ERRC, ARS, USDA, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA;
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2
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Lin Y, Ai Z, Liu Y, Tang J, Wang S, Gao Z. Dielectric loss mechanism of powdered infant formula milk. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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3
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Heydari MM, Najib T, Baik OD, Tu K, Meda V. Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing. Curr Res Food Sci 2021; 5:73-83. [PMID: 35024620 PMCID: PMC8724939 DOI: 10.1016/j.crfs.2021.12.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/30/2021] [Accepted: 12/17/2021] [Indexed: 12/02/2022] Open
Abstract
Characterization of loss factor and moisture diffusivity are required to understand materials' precise behavior during microwave processing. However, providing the processing facilities to measure these properties in a real or simulated situation directly can be complicated or unachievable. Hence, this study proposes an alternative procedure for modeling these properties according to their affecting factors including temperature, and moisture content. The basis of this method is to use an algorithm that combines the optimization approach and the numerical solution of the heat and mass transfer governing equations, including boundary conditions. For this aim, the coefficients of estimated models for loss factor and moisture diffusivity were obtained by minimizing the sum square error of the experimentally measured mean surface temperature and moisture content and the predicted values by solving the system of partial differential equations. The suggested models illustrated that during the microwave process, the moisture diffusivity grows arithmetically, and the loss factor generally raises, but transition points were observed in the trend for the samples tempered up to the 50% moisture content. These points have been attributed to the starch gelatinization and confirm how the bio-chemical reaction would have a noticeable effect on this property, determining the microwave energy absorbance. The results of differential scanning calorimetry thermograms and the Fourier transform mid-infrared spectra of flours obtained from microwave processed lentil seeds also confirmed the greatest intensity of starch structure alteration happened for the samples tempered to 50% moisture content by showing the highest shifts in the endothermic peak and lowest degree of order.
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Affiliation(s)
- Mohamad Mehdi Heydari
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Tahereh Najib
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Oon-Doo Baik
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
| | - Kaiyang Tu
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - Venkatesh Meda
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, Canada
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4
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Wei S, Xie W, Wang F, Yang D. Investigation on dielectric heterogeneity and radio frequency differential heating of corn kernels based on multicomponent structure. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Effects of various radio frequencies on combined drying and disinfestation treatments for in-shell walnuts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111246] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102649] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Chen L, Subbiah J, Jones D, Zhao Y, Jung J. Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102555] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Cui B, Fan R, Ran C, Yao Y, Wang K, Wang Y, Fu H, Chen X, Wang Y. Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102564] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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9
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Weng YK, Chen J, Cheng CW, Chen C. Use of Modern Regression Analysis in the Dielectric Properties of Foods. Foods 2020; 9:foods9101472. [PMID: 33076525 PMCID: PMC7602722 DOI: 10.3390/foods9101472] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/07/2020] [Accepted: 10/09/2020] [Indexed: 11/16/2022] Open
Abstract
The dielectric properties of food materials is used to describe the interaction of foods with electromagnetic energy for food technology and engineering. To quantify the relationship between dielectric properties and influencing factors, regression analysis is used in our study. Many linear or polynomial regression equations are proposed. However, the basic assumption of the regression analysis is that data with a normal distribution and constant variance are not checked. This study uses sixteen datasets from the literature to derive the equations for dielectric properties. The dependent variables are the dielectric constant and the loss factor. The independent variables are the frequency, temperature, and moisture content. The dependent variables and frequency terms are transformed for regression analysis. The effect of other qualitative factors, such as treatment method and the position of subjects on dielectric properties, are determined using categorical testing. Then, the regression equations can be used to determine which influencing factors are important and which are not. The method can be used for other datasets of dielectric properties to classify influencing factors, including quantitative and qualitative variables.
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Affiliation(s)
- Yu-Kai Weng
- Department of Bio-Industrial Mechanics Engineering, National Chung Hsing University, 250 Kuokung Road, Taichung 40227, Taiwan;
| | - Jiunyuan Chen
- Africa Research Center, National Chung Hsing University, 250 Kuokung Road, Taichung 40227, Taiwan;
| | - Ching-Wei Cheng
- College of Intelligence, National Taichung University of Science and Technology, Taichung 40427, Taiwan;
| | - Chiachung Chen
- Department of Bio-Industrial Mechanics Engineering, National Chung Hsing University, 250 Kuokung Road, Taichung 40227, Taiwan;
- Correspondence: ; Tel.: +886-4-2285-7562
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Wang W, Wang W, Jung J, Yang R, Tang J, Zhao Y. Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Naik M, Rawson A, Rangarajan JM. Radio frequency‐assisted extraction of pectin from jackfruit (
Artocarpus heterophyllus
) peel and its characterization. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13389] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Mohan Naik
- Department of Food Product DevelopmentIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Ashish Rawson
- Department of Food Safety and Quality TestingIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Jagan Mohan Rangarajan
- Department of Food Product DevelopmentIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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12
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Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-019-02400-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Zhang J, Li M, Cheng J, Wang J, Ding Z, Yuan X, Zhou S, Liu X. Effects of Moisture, Temperature, and Salt Content on the Dielectric Properties of Pecan Kernels During Microwave and Radio Frequency Drying Processes. Foods 2019; 8:foods8090385. [PMID: 31480741 PMCID: PMC6770109 DOI: 10.3390/foods8090385] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 08/27/2019] [Accepted: 08/28/2019] [Indexed: 11/16/2022] Open
Abstract
Dielectric properties of materials influence the interaction of electromagnetic fields with and are therefore important in designing effective dielectric heating processes. We investigated the dielectric properties (DPs) of pecan kernels between 10 and 3000 MHz using a Novocontrol broadband dielectric spectrometer in a temperature range of 5–65 °C and a moisture content range of 10–30% wet basis (wb) at three salt levels. The dielectric constant (ε′) and loss factor (ε″) of the pecan kernels decreased significantly with increasing frequency in the radio frequency (RF) band, but gradually in the measured microwave (MW) band. The moisture content and temperature increase greatly contributed to the increase in the ε′ and ε″ of samples, and ε″ increased sharply with increasing salt strength. Quadratic polynomial models were established to simulate DPs as functions of temperature and moisture content at four frequencies (27, 40, 915, and 2450 MHz), with R2 > 0.94. The average penetration depth of pecan kernels in the RF band was greater than that in the MW band (238.17 ± 21.78 cm vs. 15.23 ± 7.36 cm; p < 0.01). Based on the measured DP data, the simulated and experimental temperature-time histories of pecan kernels at five moisture contents were compared within the 5 min RF heating period.
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Affiliation(s)
- Jigang Zhang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao 266101, China
| | - Maoye Li
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Jianghua Cheng
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Jiao Wang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao 266101, China
| | - Zhien Ding
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Xiaolong Yuan
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao 266101, China
| | - Sumei Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Xinmin Liu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao 266101, China.
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14
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Zhou X, Li R, Lyng JG, Wang S. Dielectric properties of kiwifruit associated with a combined radio frequency vacuum and osmotic drying. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.07.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Liu Q, Guo W, He H, Zhu X. Effect of solids-not-fat content on dielectric properties of skim milk. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13895] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Qiang Liu
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Wenchuan Guo
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Hao He
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xinhua Zhu
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
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16
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Pongpichaiudom A, Songsermpong S, Tang J, Sablani S. Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractDielectric property measurement instruments are expensive and not readily available. Hence, models of the dielectric and thermal properties of protein-enriched instant noodles (PEIN) were developed as a function of the product moisture, protein, ash, fat, carbohydrate, and crude fiber contents. The chicken meat, egg yolk, and seaweed in PEIN varied from 0 to 30, 0 to 15, and 0 to 6 g/100 g flour, respectively. Results revealed that protein, fat, and ash contents of PEIN increased by chicken meat, egg yolk, and seaweed supplementation. Regression equations indicated that the moisture and protein contents significantly (P ≤ 0.05) increased, while the fat content decreased the dielectric and thermal properties. The R2 values of the dielectric constant and loss factor, thermal conductivity, and specific heat equations were 0.75, 0.87, 0.78, and 0.98, respectively. Finally, no significant differences (P > 0.05) between the properties values predicted from the model equations and the experimental data (not included in the development of model equations) was observed which indicated a good model fit.
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Affiliation(s)
- Aujcharaporn Pongpichaiudom
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University,50 Phaholyothin Road, Chatuchak, Bangkok, Thailand
| | - Sirichai Songsermpong
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University,50 Phaholyothin Road, Chatuchak, Bangkok, Thailand
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman,WA, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman,WA, USA
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17
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Guo C, Wang X, Wang Y. Dielectric properties of soy protein isolate dispersion and its temperature profile during radio frequency heating. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13659] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chaofan Guo
- Department of Food Science and Technology, College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi, 712100 China
| | - Xuejiao Wang
- Department of Food Science and Technology, College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi, 712100 China
| | - Yunyang Wang
- Department of Food Science and Technology, College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi, 712100 China
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18
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Liu Q, Guo W, Zhu X. Effect of lactose content on dielectric properties of whole milk and skim milk. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13790] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qiang Liu
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Wenchuan Guo
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xinhua Zhu
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
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19
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Li Y, Zhou L, Chen J, Subbiah J, Chen X, Fu H, Wang Y. Dielectric properties of chili powder in the development of radio frequency and microwave pasteurisation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1358745] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yukun Li
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Liangfu Zhou
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Jiajia Chen
- Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Jeyamkondan Subbiah
- Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Xiangwei Chen
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongfei Fu
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yunyang Wang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Zhang Z, Guo C, Gao T, Fu H, Chen Q, Wang Y. Pilot-scale radiofrequency blanching of potato cuboids: heating uniformity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:312-320. [PMID: 28585268 DOI: 10.1002/jsfa.8473] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 05/29/2017] [Accepted: 05/31/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Traditional hot water blanching has a slow heat transfer rate, whereas radiofrequency (RF) heating has the advantages of a much faster heating rate and a higher penetration depth. In the present study, RF heating was applied to improve heating uniformity for subsequent blanching experiments involving potato cuboids. Potato cuboids were treated in a pilot-scale, RF heating system (27.12 MHz, 6 kW) under different operating conditions. RESULTS The dielectric constant increased first and then decreased with temperature, whereas the loss factor increased as the temperature increased. The results of the present study reveal that the electrode gap, sample height and NaCl solution had significant effects (P < 0.05) on the temperature distribution and heating uniformity of the sample after RF heating. The optimum RF heating uniformity was obtained at an electrode gap of 120 mm, a sample height of 60 mm and when immersed in NaCl solution of 0.5 s m-1 . The central heating pattern was presented in a sample. Cold spots were located at the edge of the top surface of the sample. CONCLUSION The present study shows the great potential of RF heating for the blanching of vegetables. Future studies should aim to determine changes in the texture and nutrient contents of vegetables during RF heating. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Zhenna Zhang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Chaofan Guo
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Tong Gao
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongfei Fu
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Qin Chen
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Yunyang Wang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Macana RJ, Baik OD. Disinfestation of insect pests in stored agricultural materials using microwave and radio frequency heating: A review. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1359840] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- R. J. Macana
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK, Canada
| | - O. D. Baik
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK, Canada
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Zhu Z, Guo W. Frequency, moisture content, and temperature dependent dielectric properties of potato starch related to drying with radio-frequency/microwave energy. Sci Rep 2017; 7:9311. [PMID: 28839169 PMCID: PMC5570952 DOI: 10.1038/s41598-017-09197-y] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Accepted: 07/21/2017] [Indexed: 11/09/2022] Open
Abstract
To develop advanced drying methods using radio-frequency (RF) or microwave (MW) energy, dielectric properties of potato starch were determined using an open-ended coaxial-line probe and network analyzer at frequencies between 20 and 4,500 MHz, moisture contents between 15.1% and 43.1% wet basis (w.b.), and temperatures between 25 and 75 °C. The results showed that both dielectric constant (ε') and loss factor (ε″) were dependent on frequency, moisture content, and temperature. ε' decreased with increasing frequency at a given moisture content or temperature. At low moisture contents (≤25.4% w.b.) or low temperatures (≤45 °C), ε″ increased with increasing frequency. However, ε″ changed from decrease to increase with increasing frequency at high moisture contents or temperatures. At low temperatures (25-35 °C), both ε' and ε″ increased with increasing moisture content. At low moisture contents (15.1-19.5% w.b.), they increased with increasing temperature. The change trends of ε' and ε″ were different and dependent on temperature and moisture content at their high levels. The penetration depth (d p ) decreased with increasing frequency. RF treatments may provide potential large-scale industrial drying application for potato starch. This research offers useful information on dielectric properties of potato starch related to drying with electromagnetic energy.
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Affiliation(s)
- Zhuozhuo Zhu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Wenchuan Guo
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
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Noreña CPZ, Lescano-Anadón CE. Dielectric Properties of Importance in Operations of Post-harvest of Sorghum. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The knowledge of electrical properties and their relationship with moisture content is of great importance in operations of post-harvest and storage in grains. The dielectric properties of sorghum samples were studied at different moisture contents and temperatures (25 at 41 °C), at frequencies of 1 and 10 kHz. In order to measure changes in the capacitance and dissipation factor of the samples, the method of impedance bridge was used. Both the dielectric constant and the dielectric loss factor of the samples increased with increasing moisture content and temperature; however, they decreased with increasing frequency. Models were proposed to relate the dielectric properties to either the moisture (exponential and polynomial) or temperature (linear).
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Li R, Zhang S, Kou X, Ling B, Wang S. Dielectric properties of almond kernels associated with radio frequency and microwave pasteurization. Sci Rep 2017; 7:42452. [PMID: 28186149 PMCID: PMC5301201 DOI: 10.1038/srep42452] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Accepted: 01/09/2017] [Indexed: 11/09/2022] Open
Abstract
To develop advanced pasteurization treatments based on radio frequency (RF) or microwave (MW) energy, dielectric properties of almond kernels were measured by using an open-ended coaxial-line probe and impedance analyzer at frequencies between 10 and 3000 MHz, moisture contents between 4.2% to 19.6% w.b. and temperatures between 20 and 90 °C. The results showed that both dielectric constant and loss factor of the almond kernels decreased sharply with increasing frequency over the RF range (10-300 MHz), but gradually over the measured MW range (300-3000 MHz). Both dielectric constant and loss factor of almond kernels increased with increasing temperature and moisture content, and largely enhanced at higher temperature and moisture levels. Quadratic polynomial equations were developed to best fit the relationship between dielectric constant or loss factor at 27, 40, 915 or 2450 MHz and sample temperature/moisture content with R2 greater than 0.967. Penetration depth of electromagnetic wave into samples decreased with increasing frequency (27-2450 MHz), moisture content (4.2-19.6% w.b.) and temperature (20-90 °C). The temperature profiles of RF heated almond kernels under three moisture levels were made using experiment and computer simulation based on measured dielectric properties. Based on the result of this study, RF treatment has potential to be practically used for pasteurization of almond kernels with acceptable heating uniformity.
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Affiliation(s)
- Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuang Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoxi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Bo Ling
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.,Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
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Li Y, Zhang Y, Lei Y, Fu H, Chen X, Wang Y. Pilot-scale radio frequency pasteurisation of chili powder: heating uniformity and heating model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3853-3859. [PMID: 26689292 DOI: 10.1002/jsfa.7581] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 12/10/2015] [Accepted: 12/10/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Microbial contamination is a vital obstacle needed to overcome for food safety of condiments. Radio frequency (RF) pasteurisation is a new technology to solve this obstacle. Temperature distribution and heating uniformity of sample, which are influenced by different factors, are the most important things affecting the nutritional ingredients and microbial safety of sample in the process of RF pasteurisation. This study demonstrated the location of cold spot in chili powder by analysing temperature distribution in horizontal and vertical direction. The related models were established and the accuracy was verified. RESULTS Cold spot located on the centre of sample surface in the process of RF pasteurisation. The averaged temperature of sample increased linearly. The uniformity index decreased as the averaged temperature increased. Both the correlation coefficient of two equations were greater than 0.91. The error value of heating rate and heating uniformity index was 0.54% and 0.75% between the measured value and predicted value. CONCLUSION Electric field was not uniformly distributed between RF parallel-plate electrodes in the RF pasteurisation of chili powder. The heating models were reliable to predict experiment results with high precision and accuracy. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Yukun Li
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yongdi Zhang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yujie Lei
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Hongfei Fu
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xiangwei Chen
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Yunyang Wang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
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Dielectric Spectroscopy in Biomaterials: Agrophysics. MATERIALS 2016; 9:ma9050310. [PMID: 28773438 PMCID: PMC5503049 DOI: 10.3390/ma9050310] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 04/18/2016] [Accepted: 04/20/2016] [Indexed: 11/17/2022]
Abstract
Being dependent on temperature and frequency, dielectric properties are related to various types of food. Predicting multiple physical characteristics of agri-food products has been the main objective of non-destructive assessment possibilities executed in many studies on horticultural products and food materials. This review manipulates the basic fundamentals of dielectric properties with their concepts and principles. The different factors affecting the behavior of dielectric properties have been dissected, and applications executed on different products seeking the characterization of a diversity of chemical and physical properties are all pointed out and referenced with their conclusions. Throughout the review, a detailed description of the various adopted measurement techniques and the mostly popular equipment are presented. This compiled review serves in coming out with an updated reference for the dielectric properties of spectroscopy that are applied in the agrophysics field.
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Zhu X, Guo W, Jia Y, Kang F. Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1440-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Dielectric Properties of Pistachio Kernels as Influenced by Frequency, Temperature, Moisture and Salt Content. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1413-8] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Dielectric Properties of Red Pepper Powder Related to Radiofrequency and Microwave Drying. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1375-x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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