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Zhang Y, Ma Z, Chen J, Yang Z, Ren Y, Tian J, Zhang Y, Guo M, Guo J, Song Y, Feng Y, Liu G. Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects. Crit Rev Food Sci Nutr 2024:1-26. [PMID: 39275803 DOI: 10.1080/10408398.2024.2399294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2024]
Abstract
In recent years, the ready-to-eat foods market has grown significantly due to its high nutritional value and convenience. However, these foods are also at risk of microbial contamination, which poses food safety hazards. Additionally, traditional high-temperature sterilization methods can cause food safety and nutritional health problems such as protein denaturation and lipid oxidation. Therefore, exploring and developing effective sterilization technologies is imperative to ensure food safety and nutritional properties, and protect consumers from potential foodborne diseases. This paper focuses on electromagnetic wave-based pasteurization technologies, including thermal processing technologies such as microwave, radio frequency, and infrared, as well as non-thermal processing technologies like ultraviolet, irradiation, pulsed light, and photodynamic inactivation. Furthermore, it also reviews the antibacterial mechanisms, advantages, disadvantages, and recent applications of these technologies in ready-to-eat foods, and summarizes their limitations and prospects. By comparing the limitations of traditional high-temperature sterilization methods, this paper highlights the significant advantages of these pasteurization techniques in effectively inhibiting microbial growth, slowing lipid oxidation, and preserving food nutrition and flavor. This review may contribute to the industrial application and process optimization of these pasteurization technologies, providing an optimal choice for preserving various types of ready-to-eat foods.
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Affiliation(s)
- Yuxin Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Zhiming Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jiaxin Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Zhongshuai Yang
- School of Electronics and Electrical Engineering, Ningxia University, Yinchuan, China
| | - Yue Ren
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jing Tian
- School of Electronics and Electrical Engineering, Ningxia University, Yinchuan, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Yating Song
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Yuqin Feng
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
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2
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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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3
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Lee GJ, Jin S, Joo MW. Optimal design of bone tumor ablation device based on radio frequency heating using Taguchi method. Biomed Eng Lett 2024; 14:549-558. [PMID: 38645598 PMCID: PMC11026307 DOI: 10.1007/s13534-024-00347-6] [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: 08/01/2023] [Revised: 11/10/2023] [Accepted: 12/30/2023] [Indexed: 04/23/2024] Open
Abstract
This study investigated the optimal design of a radio-frequency (RF) bone tumor ablation device to achieve uniform heating. In a previous study, we confirmed the feasibility of this device, which could heat all regions of the bone to 70 °C or higher and maintain this temperature for more than 30 min. However, the temperature in each part was non-uniform. To address this issue, the shape of the electrode must be modified to create a uniform electric field. The design of the electrode was optimized to reduce temperature deviations. It is difficult to analytically model the relationship between the shape of the electrode and the electric field. The electrode's design factors were fine-tuned using the Taguchi method, a robust design of experiment approach. The primary objective in this optimization was to maximize the signal-to-noise ratio for temperature in each component, aiming for higher values. After four trials, the signal-to-noise ratio increased in comparison with the initial modified shape from 68.3 to 98.6. The experiment was conducted using an experimental device fabricated using the optimal design factors. In comparison to the previous experiment, the temperature standard deviation per part over time decreased from 10.56 °C 4.28 °C. The experimental results demonstrated the validity of the proposed optimal design approach. In the future, the proposed method can be used to optimize the design factors when a product is advanced to develop a device that can be applied to the human body.
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Affiliation(s)
- Gyoung Jun Lee
- School of Mechanical Engineering, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-Gu, Busan, 46241 Republic of Korea
| | - Sangrok Jin
- School of Mechanical Engineering, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-Gu, Busan, 46241 Republic of Korea
| | - Min Wook Joo
- Department of Orthopedic Surgery, College of Medicine, the Catholic University of Korea, 222 Banpo-daero, Seocho-gu, Seoul, 06591 Republic of Korea
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Tonti M, Verheyen D, Kozak D, Skåra T, Van Impe JFM. Radio frequency inactivation of Salmonella Typhimurium and Listeria monocytogenes in skimmed and whole milk powder. Int J Food Microbiol 2024; 413:110556. [PMID: 38244386 DOI: 10.1016/j.ijfoodmicro.2023.110556] [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: 03/16/2023] [Revised: 12/18/2023] [Accepted: 12/30/2023] [Indexed: 01/22/2024]
Abstract
Milk powder is a convenient, shelf-stable food ingredient used in a variety of food products. However, pathogenic bacteria can be present and survive during prolonged storage, leading to outbreaks of foodborne diseases and product recalls. Radio frequency (RF) heating is a processing technology suitable for bulk treatment of milk powder, aiming at microbial inactivation. This study investigates the RF inactivation of Salmonella Typhimurium and Listeria monocytogenes in two types of milk powder; skimmed and whole milk powder. Specifically, the aims were to (i) examine the influence of the powder's composition on bacterial inactivation, (ii) evaluate the response of bacteria with different Gram properties (Gram positive and Gram negative) and (iii) verify the use of Enterococcus faecium as a surrogate for the two microorganisms for the specific RF process. In order to examine exclusively the influence of RF, a non-isothermal temperature profile was used, employing solely different RF energy levels to heat the product to the target temperatures. A log-linear model with a Bigelow-type temperature dependency was fitted to the experimental data. S. Typhimurium was less susceptible to RF treatments in comparison to L.monocytogenes, demonstrating a higher inactivation rate (k) and higher percentage of sublethal injury. A higher k was also observed for both microorganisms in the whole milk powder, indicating that the increased fat content and decreased levels of lactose and protein in the milk powder had an adverse impact on the microbial survival for both pathogens. The surrogate microorganism E. faecium successfully validated the microbial response of the two microorganisms to RF treatments. In general, a low heating rate RF-only process was successful in inactivating the two foodborne pathogens in skimmed and whole milk powder by 4 log(CFU/g).
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Affiliation(s)
- Maria Tonti
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
| | - Davy Verheyen
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
| | - Dmytro Kozak
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
| | | | - Jan F M Van Impe
- BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000 Gent, Belgium; OPTEC, Optimization in Engineering Center-of-Excellence, KU Leuven, Belgium; CPMF(2), Flemish Cluster Predictive Microbiology in Foods - www.cpmf2.be, Belgium.
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5
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Uziel A, Milay L, Procaccia S, Cohen R, Burstein A, Sulimani L, Shreiber-Livne I, Lewitus D, Meiri D. Solid-State Microwave Drying for Medical Cannabis Inflorescences: A Rapid and Controlled Alternative to Traditional Drying. Cannabis Cannabinoid Res 2024; 9:397-408. [PMID: 35944268 PMCID: PMC10874826 DOI: 10.1089/can.2022.0051] [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] [Indexed: 11/12/2022] Open
Abstract
Introduction: As the medical use of Cannabis is evolving there is a greater demand for high-quality products for patients. One of the main steps in the manufacturing process of medical Cannabis is drying. Most current drying methods in the Cannabis industry are relatively slow and inefficient processes. Materials and Methods: This article presents a drying method based on solid-state microwave (MW) that provides fast and uniform drying, and examines its efficiency for drying Cannabis inflorescences compared with the traditional drying method. We assessed 67 cannabinoids and 36 terpenoids in the plant in a range of drying temperatures (40°C, 50°C, 60°C, and 80°C). The identification and quantification of these secondary metabolites were done by chromatography methods. Results: This method resulted in a considerable reduction of drying time, from several days to a few hours. The multiple frequency-phase combination states of the system allowed control and prediction of moisture levels during drying, thus preventing overdrying. A drying temperature of 50°C provided the most effective results in terms of both short drying time and preservation of the composition of the secondary metabolites compared with traditional drying. At 50°C, the chemical profile of phytocannabinoids and terpenoids was best kept to that of the original plant before drying, suggesting less degradation by chemical reactions such as decarboxylation. The fast-drying time also reduced the susceptibility of the plant to microbial contamination. Conclusion: Our results support solid-state MW drying as an effective postharvest step to quickly dry the plant material for improved downstream processing with a minimal negative impact on product quality.
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Affiliation(s)
- Almog Uziel
- The Laboratory of Cancer Biology and Cannabinoid Research, Faculty of Biology, Technion - Israel Institute of Technology, Haifa, Israel
- The Russell Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa, Israel
| | | | - Shiri Procaccia
- The Laboratory of Cancer Biology and Cannabinoid Research, Faculty of Biology, Technion - Israel Institute of Technology, Haifa, Israel
| | | | | | | | - Inbar Shreiber-Livne
- The Laboratory of Cancer Biology and Cannabinoid Research, Faculty of Biology, Technion - Israel Institute of Technology, Haifa, Israel
- The Russell Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa, Israel
| | - Dan Lewitus
- Department of Polymer Materials Engineering, Shenkar College of Engineering, Design and Art, Ramat Gan, Israel
| | - David Meiri
- The Laboratory of Cancer Biology and Cannabinoid Research, Faculty of Biology, Technion - Israel Institute of Technology, Haifa, Israel
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6
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Adamu AA, Jadhawar PS, Akanji L, Aphale SS. Unlocking Efficiency in Radio-Frequency Heating: Eigenfrequency Analysis for Resonance Identification and Propagation Enhancement in Nigerian Tar Sands. ACS OMEGA 2024; 9:2931-2944. [PMID: 38250368 PMCID: PMC10795120 DOI: 10.1021/acsomega.3c08484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 01/23/2024]
Abstract
Nigerian bituminous tar sands are among the world's largest deposits of bitumen and heavy oil. They are estimated to contain 38-40 billion barrels of heavy oil and bitumen, spanning approximately 120 km in length and 4-6 km in breadth. With global commitments to net zero emissions and various energy transition plans, improvements in the recovery methods for heavy oil and bitumen are being sought. To address this, renewable energy electrothermal enhanced oil recovery is considered an eco-friendly alternative. In our study, we introduce a novel Reservoir-Waveguide-Debye model. This model explores the enhancement of penetration for radio-frequency electromagnetic (EM) waves, which can be generated from renewable energy sources. These waves facilitate the viscosity reduction of heavy oil and bitumen. Through a comprehensive 2D numerical simulation employing the bulk properties of bituminous tar sands, we assess the propagation of EM fields within porous media. We utilize the industrial heating radio-frequency bandwidth of 1-60 MHz to conduct frequency domain investigations. Our analysis delves into propagation modes using eigenfrequency analysis, pinpointing the EM resonance of the tar sands. Furthermore, we investigate the impact of mesh refinement on the EM eigenfrequencies of porous media at both the microscale (400 μm) and macroscale (100 m in radial distance). Our results demonstrate the occurrence of resonance phenomena at complex eigenfrequencies around 27.12 and 54.24 MHz in both the microscale and macroscale models of the bituminous sands. This breakthrough research offers promising insights into harnessing renewable energy-driven EM waves for efficient thermal recovery processes in the Nigerian bituminous tar sands, thus fostering sustainable and eco-friendly energy solutions.
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Affiliation(s)
- Adamu A Adamu
- School of Engineering, Fraser Noble Building, University of Aberdeen, King's College, Aberdeen AB24 3UE, U.K
| | - Prashant S Jadhawar
- School of Engineering, Fraser Noble Building, University of Aberdeen, King's College, Aberdeen AB24 3UE, U.K
| | - Lateef Akanji
- School of Engineering, Fraser Noble Building, University of Aberdeen, King's College, Aberdeen AB24 3UE, U.K
| | - Sumeet S Aphale
- School of Engineering, Fraser Noble Building, University of Aberdeen, King's College, Aberdeen AB24 3UE, U.K
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7
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Kim J, Choi DS, Kim YH, Park CW, Kim HW. Optimal conditions for beef tenderization through radiofrequency heating with cold air. J Food Sci 2024; 89:370-389. [PMID: 37983872 DOI: 10.1111/1750-3841.16845] [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: 09/19/2022] [Revised: 10/03/2023] [Accepted: 11/01/2023] [Indexed: 11/22/2023]
Abstract
High-temperature (15-37°C) aging can shorten the tenderizing time of beef; however, the use of constant temperature heating can lead to microbial spoilage. This study tested radiofrequency (RF) tenderization (RF-T) to find the appropriate conditions for the aging-like effect of beef without microbial spoilage. After subjecting beef to 22 h RF-T with four different cooling temperatures (15, 5, -10, and -20°C), the proliferated aerobic bacteria on the surface showed a concentration of 6-6.2 log CFU/g at -10 and -20°C, lower than 7-7.5 log CFU/g at 15 and 5°C. When beef was treated with 25 W/kg RF heating power for 48 h RF-T, the estimated reduction rate of the sliced shear force (SSF) and the increase rate of glutamic acid based on the weight before RF-T were 22.6% and 1.51-fold, which were greater than 19.6% and 1.37-fold with 20 W/kg, and 11.0% and 1.11-fold with 15 W/kg. The optimal specific RF heating power was calculated as 30 W/kg from the results' extrapolation. When processed for 48 h under optimal conditions (30 W/kg specific RF heating power, -20°C cooling air), the tenderization rate and the increased rates of free amino acids based on the weight before RF-T of beef reached over 20% and 1.5-fold with 5.22 log CFU/g aerobic bacteria, which was lesser than the Korean regulation value of 6.7 log CFU/g (5 × 106 CFU/g). Therefore, RF-T could be proposed as a promising high-temperature tenderization method with lowered risk of microbial spoilage. PRACTICAL APPLICATION: We showed that lowering the chamber temperature during RF-T was effective in surface drying and inhibiting aerobic bacteria. RF-T for 24-48 h with 30 W/kg specific RF heating power had an aging-like effect given tenderization and increase in FAAs. Moreover, by providing the matching circuit and impedance during RF-T, this method could be industrially reproducible.
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Affiliation(s)
- Jinse Kim
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, Republic of Korea
| | - Dong Soo Choi
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, Republic of Korea
| | - Yong Hoon Kim
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, Republic of Korea
| | - Chun Wan Park
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, Republic of Korea
| | - Hyun Wook Kim
- Department of Animal Biotechnology & Environment, National Institute of Animal Science, RDA, Wanju, Jeollabuk-do, Republic of Korea
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8
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Kim A(J, Szabo E, Lunde CE, Comptdaer G, Zurakowski D, Sieberg CB, Holmes SA. Quantitative sensory testing in a magnetic resonance environment: considerations for thermal sensitivity and patient safety. FRONTIERS IN PAIN RESEARCH 2023; 4:1223239. [PMID: 37766817 PMCID: PMC10520956 DOI: 10.3389/fpain.2023.1223239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 08/21/2023] [Indexed: 09/29/2023] Open
Abstract
Introduction Quantitative sensory testing (QST) is often used to understand the perceptual basis of acute and chronic conditions, including pain. As the need grows for developing a mechanistic understanding of neurological pathways underlying perception in the basic and clinical sciences, there is a greater need to adapt techniques such as QST to the magnetic resonance (MR) environment. No studies have yet evaluated the impact of the MR environment on the perception of thermal stimuli. This study aimed to evaluate the differences in temperature sensitivity outside an MR environment and during an MRI scanning session. We hypothesized that there would be a difference in how participants reported their pain sensitivity between the two environments. Methods Healthy participants underwent thermal QST outside the MR scanning environment, where they were asked to rate the temperature of a noxious stimulus at which they perceived their pain to be 7/10, using a Likert scale ranging from 0 to 10. Participants repeated this procedure inside a 3.0 T MRI approximately 30 min later. We repeated our investigation in a clinical cohort of participants with a chronic pain condition. Results There were statistically significant changes of 1.1°C in thermal sensitivity between environments. This increase in pain threshold was found in healthy participants and replicated in the clinical cohort. Discussion Findings can be applied toward improving MR safety, the resolution of brain pathways underlying pain mechanisms, and to more broadly comment on the impact of the MR environment on investigations that integrate perception-influenced processes.
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Affiliation(s)
- Ayeong (Jenny) Kim
- Department of Anesthesiology, Critical Care, and Pain Medicine, Pain and Affective Neuroscience Center, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
- Biobehavioral Pain Innovations Lab, Department of Psychiatry and Behavioral Sciences, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
| | - Edina Szabo
- Department of Anesthesiology, Critical Care, and Pain Medicine, Pain and Affective Neuroscience Center, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
- Biobehavioral Pain Innovations Lab, Department of Psychiatry and Behavioral Sciences, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
| | - Claire E. Lunde
- Department of Anesthesiology, Critical Care, and Pain Medicine, Pain and Affective Neuroscience Center, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
- Biobehavioral Pain Innovations Lab, Department of Psychiatry and Behavioral Sciences, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
- Nuffield Department of Women’s & Reproductive Health, Oxford University, Oxford, United Kingdom
| | - Gabriela Comptdaer
- Department of Anesthesiology, Critical Care, and Pain Medicine, Pain and Affective Neuroscience Center, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
- Biobehavioral Pain Innovations Lab, Department of Psychiatry and Behavioral Sciences, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
| | - David Zurakowski
- Departments of Anesthesiology and Surgery, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
| | - Christine B. Sieberg
- Department of Anesthesiology, Critical Care, and Pain Medicine, Pain and Affective Neuroscience Center, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
- Biobehavioral Pain Innovations Lab, Department of Psychiatry and Behavioral Sciences, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
- Department of Psychiatry, Harvard Medical School, Boston, MA, United States
| | - Scott A. Holmes
- Department of Anesthesiology, Critical Care, and Pain Medicine, Pain and Affective Neuroscience Center, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
- Pediatric Pain Pathway Lab, Department of Anesthesiology, Critical Care, and Pain Medicine, Boston Children’s Hospital, Harvard Medical School, Boston, MA, United States
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9
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Knorr D, Sevenich R. Processed foods: From their emergence to resilient technologies. Compr Rev Food Sci Food Saf 2023; 22:3765-3789. [PMID: 37421325 DOI: 10.1111/1541-4337.13205] [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: 03/23/2023] [Revised: 05/23/2023] [Accepted: 06/11/2023] [Indexed: 07/10/2023]
Abstract
Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer-oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource-efficient processes for consumers food preference, acceptance, and needs are provided.
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Affiliation(s)
- Dietrich Knorr
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
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10
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Espitia J, Verheyen D, Kozak DS, Van Impe JFM. Influence of microbial cell morphology and composition on radio frequency heating of simple media at different frequencies. Sci Rep 2023; 13:10839. [PMID: 37407624 DOI: 10.1038/s41598-023-35705-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Accepted: 05/22/2023] [Indexed: 07/07/2023] Open
Abstract
The effect of Listeria monocytogenes, Salmonella Typhimurium, and Saccharomyces cerevisiae on RF heating was studied in sterilized Milli-Q water and saline solution during treatments at 27.0 ± 0.6 MHz and 3.0 ± 0.02 MHz for 30 min. The presence of microorganisms caused a significant increase in temperature (maximum to 54.9 °C), with no significant decrease in cell numbers being observed for any conditions. For both media and frequencies, heating rates followed the order S. Typhimurium ≤ L. monocytogenes ≤ S. cerevisiae, except for heating at 3.0 ± 0.02 MHz in saline solution, where heating rates for S. cerevisiae and S. Typhimurium were equal. Generally, heating rates for microorganisms were significantly higher at 27.0 ± 0.6 MHz than at 3.0 ± 0.02 MHz, except for the S. cerevisiae case. Observed phenomena were probably caused by differences in the cell lipid and peptidoglycan content, with interaction effects with salt being present. This study was the first to investigate the influence of the presence of microorganisms on heating behavior of simple media. On the long term, more research on this topic could lead to finding specific RF frequencies more suitable for the heating of specific media and products for various applications.
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Affiliation(s)
- Julian Espitia
- BioTeC+-Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000, Gent, Belgium
| | - Davy Verheyen
- BioTeC+-Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000, Gent, Belgium
| | - Dmytro S Kozak
- BioTeC+-Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000, Gent, Belgium
- Physico-Technological Institute of Metals and Alloys of the National Academy of Sciences of Ukraine, 34/1 Acad. Vernadskogo Boul., Kiev, 03142, Ukraine
| | - Jan F M Van Impe
- BioTeC+-Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders de Smetstraat 1, 9000, Gent, Belgium.
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11
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Effect of radiofrequency processing on the structural and bio-functional properties of egg white proteins. Food Chem 2023; 404:134533. [DOI: 10.1016/j.foodchem.2022.134533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 09/18/2022] [Accepted: 10/03/2022] [Indexed: 11/22/2022]
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12
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Damdam AN, Alzahrani A, Salah L, Salama KN. Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets. Foods 2023; 12:foods12030606. [PMID: 36766135 PMCID: PMC9914655 DOI: 10.3390/foods12030606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/22/2023] [Accepted: 01/24/2023] [Indexed: 02/05/2023] Open
Abstract
One-third of the world's food supply is lost, with meat being a major contributor to this loss. Globally, around 23% of all meat and 35% of all seafood products are lost or wasted. Meats and seafood products are susceptible to microbial spoilage during processing, storage, and distribution, where microbial contamination causes significant losses throughout the supply chain. This study examined the efficacy of UV-C irradiation and vacuum-sealing in preventing microbiological deterioration in beef, chicken, and salmon fillets. The samples were sterilized using a constant UV-C irradiation dose of 360 J/m2 and stored under a reduced pressure of 40 kPa. A microbiological analysis was conducted daily to examine the microbial contamination, which included counting the colonies of Pseudomonas spp., aerobic bacteria, lactic acid bacteria (LAB), Salmonella, and Escherichia coli, as well as monitoring the increase in pH levels. The results demonstrated a statistically significant difference (p > 0.05) in the aerobic bacteria counts between the storage conditions and storage days in all samples, which is a primary indicator of microbial spoilage. In contrast, the differences varied in the Pseudomonas spp. and LAB counts between the storage conditions and storage days, and there was no significant difference (p < 0.05) in the pH levels between the storage conditions. The results indicate that the combination of UV-C irradiation and vacuum sealing effectively inhibits microbial growth and extends the shelf-life of beef, chicken, and salmon fillets by 66.6%.
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Affiliation(s)
- Asrar Nabil Damdam
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Ashwaq Alzahrani
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Lama Salah
- Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia
| | - Kahled Nabil Salama
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia
- Correspondence:
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13
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Obileke K, Onyeaka H, Miri T, Nwabor OF, Hart A, Al‐Sharify ZT, Al‐Najjar S, Anumudu C. Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- KeChrist Obileke
- Department of Physics, Renewable Energy Research Centre University of Fort Hare Alice Eastern Cape South Africa
| | - Helen Onyeaka
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Taghi Miri
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Ozioma Forstinus Nwabor
- Natural Products Research Centre of Excellence, Division of Biological Science Prince of Songkla University Hat Yai Songkhla Thailand
| | - Abarasi Hart
- Department of Chemical and Biological Engineering University of Sheffield Sheffield South Yorkshire UK
| | - Zainab T. Al‐Sharify
- School of Chemical Engineering University of Birmingham Birmingham UK
- Environmental Engineering Department Mustansiriyah University Baghdad Iraq
| | - Shahad Al‐Najjar
- Chemical Engineering Department Al‐Nahrian University Baghdad Iraq
| | - Christian Anumudu
- School of Chemical Engineering University of Birmingham Birmingham UK
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14
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Abea A, Gou P, Guàrdia MD, Picouet P, Kravets M, Bañón S, Muñoz I. Dielectric Heating: A Review of Liquid Foods Processing Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Andres Abea
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | - Pere Gou
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | | | - Pierre Picouet
- USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, Univ. Bretagne Loire, Angers, France
| | - Marina Kravets
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Israel Muñoz
- Food Processing and Engineering, IRTA-TA, Monells, Spain
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15
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Lara G, Takahashi C, Nagaya M, Uemura K. Improving the shelf life stability of vacuum‐packed fresh‐cut peaches (
Prunus persica
L.) by radio frequency heating in water. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Grace Lara
- Food Research Institute, NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
| | - Chieko Takahashi
- Food Research Institute, NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
| | - Miku Nagaya
- Food Research Institute, NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
| | - Kunihiko Uemura
- Food Research Institute, NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
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16
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Impact of radio frequency treatment on textural properties of food products: An updated review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Temperature and Moisture Dependent Dielectric and Thermal Properties of Walnut Components Associated with Radio Frequency and Microwave Pasteurization. Foods 2022; 11:foods11070919. [PMID: 35407005 PMCID: PMC8997614 DOI: 10.3390/foods11070919] [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: 02/23/2022] [Revised: 03/13/2022] [Accepted: 03/20/2022] [Indexed: 02/01/2023] Open
Abstract
To provide necessary information for further pasteurization experiments and computer simulations based on radio frequency (RF) and microwave (MW) energy, dielectric and thermal properties of walnut components were measured at frequencies between 10 and 3000 MHz, temperatures between 20 and 80 °C, and moisture contents of whole walnuts between 8.04% and 20.01% on a dry basis (d.b.). Results demonstrated that dielectric constants and loss factors of walnut kernels and shells decreased dramatically with raised frequency within the RF range from 10 to 300 MHz, but then reduced slightly within the MW range from 300 to 3000 MHz. Dielectric constant, loss factor, specific heat capacity, and thermal conductivity increased with raised temperature and moisture content. Dielectric loss factors of kernels were greater than those of shells, leading to a higher RF or MW heating rate. Penetration depth of electromagnetic waves in walnut components was found to be greater at lower frequencies, temperatures, and moisture contents. The established regression models with experimental results could predict both dielectric and thermal properties with large coefficients of determination (R2 > 0.966). Therefore, this study offered essential data and effective guidance in developing and optimizing RF and MW pasteurization techniques for walnuts using both experiments and mathematical simulations.
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18
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Muñoz I, de Sousa DAB, Guardia MD, Rodriguez CJ, Nunes ML, Oliveira H, Cunha SC, Casal S, Marques A, Cabado AG. Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02782-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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19
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Zeng S, Li M, Li G, Lv W, Liao X, Wang L. Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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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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21
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Xu J, Zhang M, Wang Y, Bhandari B. Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jingjing Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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22
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Gómez-Salazar JA, Alvarado-Iglesias R, Kaur T, Corona-Chávez A, Olvera-Cervantes JL, Rojas-Laguna R, Sosa-Morales ME. Dielectric properties of fresh rabbit meat in the microwave range. J Food Sci 2021; 86:952-959. [PMID: 33580559 DOI: 10.1111/1750-3841.15631] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 12/25/2020] [Accepted: 01/11/2021] [Indexed: 11/29/2022]
Abstract
Dielectric properties (DPs) of fresh rabbit meat in the microwave range (0.5 to 20 GHz) were determined. Three different muscles (Biceps femoris, Tensor fasciae latae, and Longissimus thoracis) from California rabbits (male and female) were measured with the open-ended coaxial probe method at temperatures of 20, 40, and 60 °C. To assess the possible effect of age, females of 100 and 180 days old were analyzed. DPs were affected by frequency, muscle type, age, gender, and temperature (p < 0.05). Dielectric constant decreased with increasing frequency. Loss factor decreased from 0.5 to 2.5 GHz due to ionic conduction, followed by an increase up to 20 GHz, dominated by dipolar relaxation. PRACTICAL APPLICATION: These results are key parameters for further quality sensing applications and for heating processes of meat rabbit using microwaves. Longer penetration depths were achieved at 915 MHz; this frequency is recommended for further applications. Besides, dielectric properties have potential to be a tool for identification of gender and age for slaughtered rabbits.
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Affiliation(s)
- Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, 36500, Mexico
| | - Rosalía Alvarado-Iglesias
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, 36500, Mexico
| | - Tejinder Kaur
- Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato, Salamanca, Guanajuato, 36600, Mexico
| | - Alonso Corona-Chávez
- Instituto Nacional de Astrofísica, Óptica y Electrónica, Tonanzintla, Puebla, Mexico
| | | | - Roberto Rojas-Laguna
- Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato, Salamanca, Guanajuato, 36600, Mexico
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, 36500, Mexico
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23
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Decarbonisation of food manufacturing by the electrification of heat: A review of developments, technology options and future directions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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24
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Singh M, Novoa Rama E, Kataria J, Leone C, Thippareddi H. Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.11180] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
A consumer trend toward convenient, minimally processed meat products has exerted tremendous pressure on meat processors to ensure the safety of meat and meat products without compromising product quality and the meeting of consumer demands. This has led to challenges in developing and implementing novel processing technologies as the use of newer technologies may affect consumer choices and opinions of meat and meat products. Novel technologies adopted by the meat industry for controlling foodborne pathogens of significant public health implications, gaps in the technologies, and the need for scaling up technologies that have been proven to be successful in research settings or at the pilot scale will be discussed. Novel processing technologies in the meat industry warrant microbiological validation prior to becoming commercially viable options and enacting infrastructural changes. This review presents the advantages and shortcomings of such technologies and provides an overview of technologies that can be successfully implemented and streamlined in existing processing environments.
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25
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Khan SH, Misra AK, Majumder CB, Arora A. Hydrate Dissociation Using Microwaves, Radio Frequency, Ultrasonic Radiation, and Plasma Techniques. CHEMBIOENG REVIEWS 2020. [DOI: 10.1002/cben.202000004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shadman H. Khan
- Indian Institute of Technology Department of Chemical Engineering 247667 Roorkee India
| | - Ashwani K. Misra
- Gas Hydrate Research & Technology Center 410106 Panvel, Mumbai India
| | | | - Amit Arora
- Shaheed Bhagat Singh State Technical Campus Department of Chemical Engineering 152004 Ferozepur Punjab India
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26
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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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