1
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Tang Y, Jing P, Jiao S. Application of radio frequency energy in processing of fruit and vegetable products. Compr Rev Food Sci Food Saf 2024; 23:e13425. [PMID: 39136978 DOI: 10.1111/1541-4337.13425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 06/22/2024] [Accepted: 07/12/2024] [Indexed: 08/15/2024]
Abstract
Thermal processing is commonly employed to ensure the quality and extend the shelf-life of fruits and vegetables. Radio frequency (RF) heating has been used as a promising alternative treatment to replace conventional thermal processing methods with advantages of rapid, volumetric, and deep penetration heating characteristics. This article provides comprehensive information regarding RF heating uniformity and applications in processing of fruit and vegetable products, including disinfestation, blanching, drying, and pasteurization. The dielectric properties of fruits and vegetables and their products have also been summarized. In addition, recommendations for future research on RF heating are proposed to enhance practical applications for fruits and vegetables processing in future.
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Affiliation(s)
- Yingjie Tang
- Department of Food Science and Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Department of Food Science and Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shunshan Jiao
- Department of Food Science and Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
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2
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Ismail M, Özbek HN, Göğüş F. Hot air-assisted radio frequency drying of orange slices: Drying behavior and product quality. J Food Sci 2024. [PMID: 39175177 DOI: 10.1111/1750-3841.17302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 06/13/2024] [Accepted: 07/25/2024] [Indexed: 08/24/2024]
Abstract
This research aimed to assess the hot air-assisted radio frequency drying (HA-RFD) of orange slices to evaluate the possibility of producing high-quality dried orange slices and overcome the problem of the long drying time and the high energy consumption. The effect of electrode distance (60, 70, and 80 mm) and number of slices (1-3 slices; 4 mm thickness per slice) on the HA-RFD of orange slices was evaluated. Orange slices in three layers with a total thickness of 12 mm and an electrode gap of 70 mm were picked to dry the orange slices in the shortest time. The quality of orange slices dried with HA-RFD was compared with those of HA-dried (HAD) and freeze-dried (FD) samples. HA-RFD allowed a 67% decrease in the time of drying of the orange slices (from 1170 to 390 min) when compared to HAD. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and color values were affected by the drying technique. HA-RFD showed higher TPC, TFC, and antioxidant activity than HAD. The FD samples showed the highest TPC (928 mg GAE/100 g dw), TFC (200 mg rutin/100 g dw), and antioxidant activity (67.58%). Moreover, the samples dried with HA-RFD resulted in the least color change in comparison to HAD and FD samples. Regarding vitamin C, FD samples were the best, followed by HA-RFD and HAD, respectively. Considering the final product quality, and the characteristics of drying techniques, especially drying time and drying rate, HA-RFD proved to be an alternative technique to the HAD for producing dried orange slices. PRACTICAL APPLICATION: HA-RFD was applied for the first time as an alternative technology to dry orange slices. The quality of orange samples dried by HA-RFD was compared with samples that dried by HAD and FD. The results indicated that the HA-RFD technique is a good method to dry orange slices by considering the drying characteristics and the final product quality.
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Affiliation(s)
- Mohammed Ismail
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
| | - Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
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3
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Zang Z, Wan F, Ma G, Xu Y, Wang T, Wu B, Huang X. Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation. ULTRASONICS SONOCHEMISTRY 2024; 103:106786. [PMID: 38309049 PMCID: PMC10847764 DOI: 10.1016/j.ultsonch.2024.106786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 01/21/2024] [Accepted: 01/24/2024] [Indexed: 02/05/2024]
Abstract
To maximally maintain fruits and vegetables quality after harvest, this study used ultrasonic (US) and ultra-high pressure (UHP) techniques as pretreatments for radio frequency vacuum (RFV) drying of peach slices, and investigated the effects of different pretreatments (US, UHP, UHP-US, and US-UHP) on drying characteristics, physicochemical qualities, texture properties, and sensory evaluation of peach slices. Results showed that the drying rate was increased by 15.79 ∼ 54.39 % and the contents of pectin, hemicellulose, total phenolic, total flavonoid, phenolic acids, individual sugar annd antioxidant of the samples were significantly increased after US combined with UHP pretreatment (P < 0.05). US-UHP + RFV dried peach slices obtained brighter color, better texture attributes of hardness, cohesiveness, chewiness, springiness, and resilience. The dehydrated samples pretreated by UHP-US had the best overall acceptance, appearance, and crispness with lower off-odor and sourness compared to the dehydrated peach slices with US and UHP pretreatment. Notably, the highest cellulose and organic acids were found in dehydrated peach slices by control, followed by samples US, and samples with UHP pretreatment. The microstructure showed that the internal organization of peach slices appeared as uniform and regular honeycomb porous structure after US-UHP pretreatment. The findings may provide theoretical reference for the development of energy-efficient and high-quality drying technology for fruits and vegetables.
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Affiliation(s)
- Zepeng Zang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Fangxin Wan
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Guojun Ma
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanrui Xu
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Tongxun Wang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Bowen Wu
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiaopeng Huang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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4
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Wason S, Rojas RV, Subbiah J. Radiofrequency Inactivation of Salmonella in Black Pepper and Dried Basil Leaves Using In-package Steaming. J Food Prot 2024; 87:100209. [PMID: 38142824 DOI: 10.1016/j.jfp.2023.100209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 12/16/2023] [Accepted: 12/20/2023] [Indexed: 12/26/2023]
Abstract
Radiofrequency (RF) heating has been extensively studied for pasteurizing low-moisture foods. Currently, bulk foods are treated with radiofrequency; potential cross-contamination may occur during packaging of pasteurized products. As an alternative, in-package RF processing was evaluated for Salmonella inactivation on black peppercorns and dried basil leaves and prevention of cross-contamination during storage postprocessing. In-package steaming refers to the process in which the samples were heated in a steam vent package to generate and retain steam during the treatment. This treatment achieved good heating uniformity which could be because of the circulation of steam within the package. One-way steam vent allowed the release of excess steam once a threshold pressure was achieved and later returned to its original position to seal the package, when the RF energy was removed. In-package RF steaming of black peppercorns and dried basil leaves for 135 s and 40 s, respectively, resulted in more than 5 log reduction of Salmonella. The steam vent remained stable posttreatment and properly sealed the package to protect the product from any external contamination. These results indicate that the use of steam vent could effectively pasteurize black peppercorns and dried basil leaves could be beneficial in preventing the potential cross-contamination postprocessing.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System, Division of Agriculture, Fayetteville, AR 72701, USA
| | - Rossana Villa Rojas
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System, Division of Agriculture, Fayetteville, AR 72701, USA.
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Skåra T, Løvdal T, Skipnes D, Nwabisa Mehlomakulu N, Mapengo CR, Otema Baah R, Emmambux MN. Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2148688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Torstein Skåra
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Trond Løvdal
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Dagbjørn Skipnes
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | | | | | - Rose Otema Baah
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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6
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Tian Y, Guan X, Li R, Ramaswamy H, Wang S. Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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7
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Datta A, Nicolaï B, Vitrac O, Verboven P, Erdogdu F, Marra F, Sarghini F, Koh C. Computer-aided food engineering. NATURE FOOD 2022; 3:894-904. [PMID: 37118206 DOI: 10.1038/s43016-022-00617-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 09/09/2022] [Indexed: 04/30/2023]
Abstract
Computer-aided food engineering (CAFE) can reduce resource use in product, process and equipment development, improve time-to-market performance, and drive high-level innovation in food safety and quality. Yet, CAFE is challenged by the complexity and variability of food composition and structure, by the transformations food undergoes during processing and the limited availability of comprehensive mechanistic frameworks describing those transformations. Here we introduce frameworks to model food processes and predict physiochemical properties that will accelerate CAFE. We review how investments in open access, such as code sharing, and capacity-building through specialized courses could facilitate the use of CAFE in the transformation already underway in digital food systems.
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Affiliation(s)
- Ashim Datta
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY, USA.
| | - Bart Nicolaï
- Biosystems Department - MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Olivier Vitrac
- Université Paris-Saclay, INRAE, AgroParisTech, UMR 0782 SayFood, Massy, France
| | - Pieter Verboven
- Biosystems Department - MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Golbasi-Ankara, Turkey
| | - Francesco Marra
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Fabrizio Sarghini
- Department of Agricultural Sciences, Agricultural and Biosystems Engineering, University of Naples Federico II, Portici, Italy
| | - Chris Koh
- PepsiCo R&D, PepsiCo, Plano, TX, USA
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8
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Computer simulation analyses to improve radio frequency heating uniformity for watermelon seeds by inserting horizontal aluminum and polypropylene (PP) plates in a rectangular PP container. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Guan X, Wang Z, Xu J, Wang P, Lin B, Li R, Wang S. Influential factors of horizontal aluminum plates on radio frequency heating behaviors in a rectangular polypropylene container of edible seeds: Thickness, surface area, air gaps, electrical and dielectric properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Wang Y, Hou Q, Zhang E, Chen Y, Chen X, Wang Y. Radio frequency pasteurization and heating uniformity of canned pineapple. J Food Sci 2022; 87:2640-2650. [PMID: 35502682 DOI: 10.1111/1750-3841.16159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 03/20/2022] [Accepted: 03/27/2022] [Indexed: 11/29/2022]
Abstract
This research investigated heating uniformity and pasteurization of canned pineapple using radio frequency (RF) energy. Experiments were conducted in a 6 kW, 27.12 MHz pilot-scale RF system. Results showed that the temperature difference was more than 16°C, and the standard deviation was 4.38°C at the end of heating when using RF heating alone. Water bath-assisted RF (WRF) heating effectively improved the heating uniformity, the temperature difference was less than 7°C and the standard deviation was 2.52°C at the end of heating in the condition of electrode gap (210 mm), chord length of the fruit block (26 mm), and the initial temperature of sugar solution (80°C). When the total number of colonies reached 4-log reduction, water bath (WB) heating alone needed 660 s, and WRF heating needed 180 s. Vitamin C, hardness, and color of fruit blocks were well preserved using WRF heating compared with WB alone. PRACTICAL APPLICATION: This study shows that the pasteurization of canned food by radio frequency heating can achieve better food quality than the traditional pasteurization methods. Therefore, this research can promote the application of radio frequency heating technology in canned food pasteurization.
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Affiliation(s)
- Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Quan Hou
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Erpan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yanmei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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11
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Li H, Wang J, Wang S, Ling B. Performance evaluation of the double screw conveyor in radio frequency systems: Heating uniformity and quality of granular foods. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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12
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Goñi SM, d’Amore M, Della Valle M, Olivera DF, Salvadori VO, Marra F. Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz. Foods 2022; 11:foods11081096. [PMID: 35454683 PMCID: PMC9029437 DOI: 10.3390/foods11081096] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/03/2022] [Accepted: 04/05/2022] [Indexed: 02/04/2023] Open
Abstract
Food heating assisted by radio frequencies has been industrially applied to post-harvest treatment of grains, legumes and various kind of nuts, to tempering and thawing of meat and fish products and to post-baking of biscuits. The design of food processes based on the application of radiofrequencies was often based on rules of thumb, so much so that their intensification could lead significant improvements. One of the subjects under consideration is the shape of the food items that may influence their heating assisted by radiofrequency. In this work, a joint experimental and numerical study on the effects of the spatial configuration of a food sample (chicken meat shaped as a parallelepiped) on the heating pattern in a custom RF oven (40.68 MHz, 50 Ohm, 10 cm electrodes gap, 300 W) is presented. Minced chicken breast samples were shaped as cubes (4 × 4 × 4 cm3) to be organized in different loads and spatial configurations (horizontal or vertical arrays of 2 to 16 cubes). The samples were heated at two radiofrequency operative power levels (225 W and 300 W). Heating rate, temperature uniformity and heating efficiency were determined during each run. A digital twin of the experimental system and process was developed by building and numerically solving a 3D transient mathematical model, taking into account electromagnetic field distribution in air and samples and heat transfer in the food samples. Once validated, the digital tool was used to analyze the heating behavior of the samples, focusing on the most efficient configurations. Both experiments and simulations showed that, given a fixed gap between the electrodes (10 cm), the vertically oriented samples exhibited a larger heating efficiency with respect to the horizontally oriented ones, pointing out that the gap between the top electrode and the samples plays a major role in the heating efficiency. The efficiency was larger (double or even more; >40% vs. 10−15%) in thicker samples (built with two layers of cubes), closer to the top electrode, independently from nominal power. Nevertheless, temperature uniformity in vertical configurations was poorer (6−7 °C) than in horizontal ones (3 °C).
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Affiliation(s)
- Sandro M. Goñi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Conicet La Plata-Universidad Nacional de La Plata-Comisión de Investigaciones Científicas, 47 y 116, La Plata 1900, Argentina; (S.M.G.); (D.F.O.); (V.O.S.)
- Facultad de Ingeniería, Universidad Nacional de La Plata, 1 y 47, La Plata 1900, Argentina
| | - Matteo d’Amore
- Dipartimento di Farmacia, Università degli Studi di Salerno, 84084 Fisciano, Italy;
| | - Marta Della Valle
- Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, 84084 Fisciano, Italy;
| | - Daniela F. Olivera
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Conicet La Plata-Universidad Nacional de La Plata-Comisión de Investigaciones Científicas, 47 y 116, La Plata 1900, Argentina; (S.M.G.); (D.F.O.); (V.O.S.)
- Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata, 60 y 118, La Plata 1900, Argentina
| | - Viviana O. Salvadori
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Conicet La Plata-Universidad Nacional de La Plata-Comisión de Investigaciones Científicas, 47 y 116, La Plata 1900, Argentina; (S.M.G.); (D.F.O.); (V.O.S.)
- Facultad de Ingeniería, Universidad Nacional de La Plata, 1 y 47, La Plata 1900, Argentina
| | - Francesco Marra
- Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, 84084 Fisciano, Italy;
- Correspondence:
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13
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Lin B, Guan X, Huang Z, Wang P, Jiang H, Xu R, Jiao Q, Li R, Wang S. Improvement of radio frequency heating uniformity in wheat kernels with aluminum foil sheets covered on rectangular container walls. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110768] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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14
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Radio frequency treatment improved the slowly digestive characteristics of rice flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112862] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Guan X, Lin B, Xu Y, Yang G, Xu J, Zhang S, Li R, Wang S. Recent developments in pasteurising seeds and their products using radio frequency heating: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15497] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Xiangyu Guan
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Biying Lin
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Gaoji Yang
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Juanjuan Xu
- 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
- Department of Biological Systems Engineering Washington State University Pullman WA 99164‐6120 USA
| | - Rui Li
- 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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16
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Guan X, Lin B, Wang P, Jiao Q, Zhang S, Li R, Wang S. Effects of adding polystyrene blocks in rectangular containers on radio frequency heating rate and uniformity of watermelon seeds. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.10.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Moirangthem TT, Macana R, Baik OD. Apparent thermal death kinetics of adult red flour beetle (Tribolium castaneum) in stored canola (Brassica napus L.) seeds using a pilot-scale 50-Ω radio frequency (RF) heating system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Wei X, Agarwal S, Subbiah J. Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization. J Dairy Sci 2021; 104:9607-9616. [PMID: 34176627 DOI: 10.3168/jds.2021-20449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Accepted: 05/13/2021] [Indexed: 11/19/2022]
Abstract
Salmonella persistence in milk powders has caused several multistate foodborne disease outbreaks. Therefore, ways to deliver effective thermal treatment need to be identified and validated to ensure the microbial safety of milk powders. In this study, a process of hot air-assisted radio frequency (HARF) followed by holding at high temperatures in a convective oven was developed for pasteurization of milk powders. Heating times were compared between HARF and a convection oven for heating milk powders to a pasteurization temperature, and HARF has been shown to considerably reduce the come-up time. Whole milk powder (WMP) and nonfat dry milk (NFDM) were inoculated with a 5-serotype Salmonella cocktail and equilibrated to a water activity of 0.10 to simulate the worst case for the microbial challenge study. After heating the sample to 95°C using HARF, followed by 10 and 15 min of holding in the oven, more than 5 log reduction of Salmonella was achieved in WMP and NFDM. This study validated a HARF-assisted thermal process for pasteurization of milk powder based on previously collected microbial inactivation kinetics data and provides valuable insights to process developers to ensure microbial safety of milk powder. This HARF process may be implemented in the dairy industry to enhance the microbial safety of milk powders.
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Affiliation(s)
- Xinyao Wei
- Department of Food Science and Technology, University of Nebraska, Lincoln 68588
| | | | - Jeyamkondan Subbiah
- Department of Food Science and Technology, University of Nebraska, Lincoln 68588; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville 72704.
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19
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Cheng T, Tang J, Yang R, Xie Y, Chen L, Wang S. Methods to obtain thermal inactivation data for pathogen control in low-moisture foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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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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21
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Gómez-López VM, Pataro G, Tiwari B, Gozzi M, Meireles MÁA, Wang S, Guamis B, Pan Z, Ramaswamy H, Sastry S, Kuntz F, Cullen PJ, Vidyarthi SK, Ling B, Quevedo JM, Strasser A, Vignali G, Veggi PC, Gervilla R, Kotilainen HM, Pelacci M, Viganó J, Morata A. Guidelines on reporting treatment conditions for emerging technologies in food processing. Crit Rev Food Sci Nutr 2021; 62:5925-5949. [PMID: 33764212 DOI: 10.1080/10408398.2021.1895058] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
In the last decades, different non-thermal and thermal technologies have been developed for food processing. However, in many cases, it is not clear which experimental parameters must be reported to guarantee the experiments' reproducibility and provide the food industry a straightforward way to scale-up these technologies. Since reproducibility is one of the most important science features, the current work aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Infrared heating, microwave heating, ohmic heating and radiofrequency heating are addressed as advanced thermal technologies and isostatic high pressure, ultra-high-pressure homogenization sterilization, high-pressure homogenization, microfluidization, irradiation, plasma technologies, power ultrasound, pressure change technology, pulsed electric fields, pulsed light and supercritical CO2 are approached as non-thermal technologies. Finally, growing points and perspectives are highlighted.
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Affiliation(s)
- Vicente M Gómez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Guadalupe, Murcia, Spain
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
| | - Brijesh Tiwari
- Food Biosciences Department, Teagasc Food Research Centre, Dublin, Ireland
| | - Mario Gozzi
- Catelli Food Technology Group; CFT S.p.A., Parma, Italy
| | - María Ángela A Meireles
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo, Diadema, SP, Brazil
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Buenaventura Guamis
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Hosahalli Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, Montreal, Quebec, Canada
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio, USA
| | | | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, NSW, Australia
| | - Sriram K Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Bo Ling
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Joan Miquel Quevedo
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | - Giuseppe Vignali
- Department of Engineering and Architecture, University of Parma, Parma, Italy
| | - Priscilla C Veggi
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Ramon Gervilla
- SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
| | | | | | - Juliane Viganó
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Antonio Morata
- Dept. Química y Tecnología de Alimentos, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
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22
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Effect of dispersion and ion concentration on radio frequency heating. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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24
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Microwave Heating Improvement: Permittivity Characterization of Water–Ethanol and Water–NaCl Binary Mixtures. ENERGIES 2020. [DOI: 10.3390/en13184861] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Microwave heating offers a lot of advantages compared to conventional heating methods in the chemical reactions field due to its positive effects on reaction time and selectivity. Dielectric properties, and in particular permittivity, of substances and mixtures, are important for the optimization of microwave heating processes; notwithstanding this, specific databases are poor and far from being complete, and in the scientific literature very little data regarding these properties can be found. In this work, impedance measurements were carried out using a specially designed system to get the real and imaginary parts of the dielectric constant. The apparatus was tested in the estimation of permittivity of water–ethanol and water–NaCl mixtures, varying their composition to obtain a wide range of permittivity values. The results were compared to literature data and fitted with available literature models to verify the correspondence between them, finding that permittivity dependence on mixture composition can be effectively described by the models.
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25
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Moirangthem TT, Macana R, Baik OD. Characterization of 50-ohm radio frequency heating of bulk canola seeds (Brassica napus. L) in a tubular applicator with parallel electrodes and post-treatment quality. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Lau SK, Dag D, Ozturk S, Kong F, Subbiah J. A comparison between the open-ended coaxial probe method and the parallel plate method for measuring the dielectric properties of low-moisture foods. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109719] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Dag D, Singh RK, Kong F. Developments in Radio Frequency Pasteurization of Food Powders. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1775641] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Rakesh K. Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
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28
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Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109357] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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29
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Zhang L, Lan R, Zhang B, Erdogdu F, Wang S. A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products. Crit Rev Food Sci Nutr 2020; 61:380-394. [PMID: 32156148 DOI: 10.1080/10408398.2020.1733929] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Recent pathogen incidents have forced food industry to seek for alternative processes in postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has been used as one alternative treatment to replace chemical fumigation and other conventional thermal methods since it is relatively easy to apply and leaves no chemical residues. RF technology transfers electromagnetic energy into large bulk volume of the products to provide a fast and volumetric heating. There are two types of RF technology commonly applied in lab and industry to generate the heat energy: free running oscillator and 50-Ω systems. Several reviews have been published to introduce the application of RF heating in food processing. However, few reviews have a comprehensive summary of RF treatment for pasteurizing agricultural products. The objective of this review was to introduce the developments in the RF pasteurization of agricultural commodities and to present future directions of the RF heating applications. While the recent developments in the RF pasteurization were presented, thermal death kinetics of targeted pathogens as influenced by water activity, pathogen species and heating rates, non-thermal effects of RF heating, combining RF heating with other technologies for pasteurization, RF heating uniformity improvements using computer simulation and development of practical RF pasteurization processes were also focused. This review is expected to provide a comprehensive understanding of RF pasteurization for agricultural products and promote the industrial-scale applications of RF technology with possible process protocol optimization purposes.
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Affiliation(s)
- Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Ruange Lan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Beihua Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Golbası-Ankara, Turkey
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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30
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Xu J, Wang B, Wang Y. Electromagnetic fields assisted blanching—Effect on the dielectric and physicochemical properties of cabbage. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13294] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jingjing Xu
- School of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
| | - Bo Wang
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
| | - Yuchuan Wang
- School of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
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31
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Mojaharul Islam M, Zhang M, Bhandari B, Guo Z. A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamame. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.10.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Zhang R, Wang Y, Wang X, Luan D. Study of heating characteristics for a continuous 915 MHz pilot scale microwave thawing system. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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Ling B, Cheng T, Wang S. Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review. Crit Rev Food Sci Nutr 2019; 60:2622-2642. [DOI: 10.1080/10408398.2019.1651690] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Bo Ling
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Teng Cheng
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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34
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Gong C, Zhang H, Yue J, Miao Y, Jiao S. Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102181] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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35
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Zhang L, Lyng JG, Xu R, Zhang S, Zhou X, Wang S. Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.030] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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37
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Altemimi A, Aziz SN, Al-HiIphy ARS, Lakhssassi N, Watson DG, Ibrahim SA. Critical review of radio-frequency (RF) heating applications in food processing. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz002] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Ammar Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Iraq
| | - Salah Naji Aziz
- Department of Food Science, College of Agriculture, University of Basrah, Iraq
| | - Asaad R S Al-HiIphy
- Department of Food Science, College of Agriculture, University of Basrah, Iraq
| | - Naoufal Lakhssassi
- Department of Plant, Soil and Agricultural Systems, Southern Illinois University at Carbondale, Carbondale, USA
| | - Dennis G Watson
- Department of Plant, Soil and Agricultural Systems, Southern Illinois University at Carbondale, Carbondale, USA
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38
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Gong C, Zhao Y, Zhang H, Yue J, Miao Y, Jiao S. Investigation of radio frequency heating as a dry-blanching method for carrot cubes. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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39
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Jiang H, Gu Y, Gou M, Xia T, Wang S. Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods. Crit Rev Food Sci Nutr 2019; 60:1417-1430. [DOI: 10.1080/10408398.2019.1573415] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuxiang Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Min Gou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Tianyu Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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40
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Guo C, Mujumdar AS, Zhang M. New Development in Radio Frequency Heating for Fresh Food Processing: a Review. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-018-9184-z] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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41
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Radio Frequency Heating of Milk–Effects on Quality, Safety, and Shelf Life Assessed Using Artificial Senses and Chemometric Tools. ELECTRONICS 2018. [DOI: 10.3390/electronics7120402] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Thermal treatments are widely-used strategies in the food industry to inactivate microorganisms and enzymes in order to guarantee safe products without the need for preservatives, while still prolonging their shelf life. Commercial sterilization usually relies on pressurized hot water or steam, often leading to long process times and to surface dehydration phenomena and overheating. However, from the recent studies in the field of radio frequency heating, it has emerged that food products can be processed with time-temperature regimes that are much milder than those required with conventional techniques, resulting in minimal modification of the sensory and nutritive attributes of the food product itself. In the present work, raw bovine milk was sterilized through a combination of steam and radio frequencies, at various temperatures. Alongside the chemical composition, the pH, acidity, and total mesophilic count have been evaluated before and after the process and at the different exit temperatures, in order to study the impact of this technique on milk quality and safety aspects, during a storage period of 55 days at +4°C. Moreover, the organoleptic properties of milk have been studied using artificial senses coupled with chemometrics. Different temperatures lead to homogenous physicochemical and microbiological results, which conform to those expected for a good quality bovine milk. The assessment of flavor and appearance revealed retained or the minimally modified milk sensorial properties. Therefore, RF heating appears to be a suitable technique for the production of safe milk with a prolonged shelf life up to 40–45 days and without significant alterations of the organoleptic and nutritional attributes.
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42
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Modeling radio frequency heating of granular foods: Individual particle vs. effective property approach. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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43
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Radio Frequency-Vacuum Drying of Kiwifruits: Kinetics, Uniformity, and Product Quality. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2169-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Sun Q, Zhang M, Mujumdar AS. Recent developments of artificial intelligence in drying of fresh food: A review. Crit Rev Food Sci Nutr 2018; 59:2258-2275. [PMID: 29493285 DOI: 10.1080/10408398.2018.1446900] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Intellectualization is an important direction of drying development and artificial intelligence (AI) technologies have been widely used to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simulation, diagnosis, control, data sorting, clustering, and noise reduction in different food drying technologies due to the advantages of self-learning ability, adaptive ability, strong fault tolerance and high degree robustness to map the nonlinear structures of arbitrarily complex and dynamic phenomena. This article presents a comprehensive review on intelligent drying technologies and their applications. The paper starts with the introduction of basic theoretical knowledge of ANN, fuzzy logic and expert system. Then, we summarize the AI application of modeling, predicting, and optimization of heat and mass transfer, thermodynamic performance parameters, and quality indicators as well as physiochemical properties of dried products in artificial biomimetic technology (electronic nose, computer vision) and different conventional drying technologies. Furthermore, opportunities and limitations of AI technique in drying are also outlined to provide more ideas for researchers in this area.
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Affiliation(s)
- Qing Sun
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Jiangsu , China.,c International Joint Laboratory on Food Safety, Jiangnan University , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Jiangsu , China.,b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , China
| | - Arun S Mujumdar
- d Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue , Quebec , Canada
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