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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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Jones SB, Sheng W, Or D. Dielectric Measurement of Agricultural Grain Moisture-Theory and Applications. SENSORS 2022; 22:s22062083. [PMID: 35336259 PMCID: PMC8954665 DOI: 10.3390/s22062083] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/16/2022]
Abstract
Moisture content is a critical variable for the harvesting, processing, storing and marketing of cereal grains, oilseeds and legumes. Efficient and accurate determination of grain moisture content even with advanced nondestructive techniques, remains a challenge due to complex water-retaining biological structures and hierarchical composition and geometry of grains that affect measurement interpretation and require specific grain-dependent calibration. We review (1) the primary factors affecting permittivity measurements used in practice for inferring moisture content in grains; (2) develop novel methods for estimating critical parameters for permittivity modeling including packing density, porosity, water binding surface area and water phase permittivity and (3) represent the permittivity of packs of grains using dielectric mixture theory as a function of moisture content applied to high moisture corn (as a model grain). Grain permittivity measurements are affected by their free and bound water contents, chemical composition, temperature, constituent shape, phase configuration and measurement frequency. A large fraction of grain water is bound exhibiting reduced permittivity compared to that of free water. The reduced mixture permittivity and attributed to hydrophilic surfaces in starches, proteins and other high surface area grain constituents. The hierarchal grain structure (i.e., kernel, starch grain, lamella, molecule) and the different constituents influence permittivity measurements due to their layering, geometry (i.e., kernel or starch grain), configuration and water-binding surface area. Dielectric mixture theory offers a physically-based approach for modeling permittivity of agricultural grains and similar granular media.
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Affiliation(s)
- Scott B. Jones
- Department of Plants, Soils, and Climate, Utah State University, Logan, UT 84322, USA;
| | - Wenyi Sheng
- Key Laboratory of Smart Agriculture Systems, China Agricultural University, Ministry of Education, Beijing 100083, China
- Correspondence:
| | - Dani Or
- Division of Hydrologic Sciences, Desert Research Institute, Reno, NV 89512, USA;
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Gutiérrez-Cano JD, Catalá-Civera JM, Penaranda-Foix FL, Plaza-González PJ. Improved open-ended coaxial probe for temperature-dependent permittivity measurements of foodstuff at radio frequencies. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112210849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.
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Çetinkaya T, Ceylan Z, Meral R, Kılıçer A, Altay F. A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101024] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110350] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Zaini HBM, Sintang MDB, Pindi W. The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage. Food Sci Nutr 2020; 8:5497-5507. [PMID: 33133552 PMCID: PMC7590331 DOI: 10.1002/fsn3.1847] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/01/2020] [Accepted: 08/03/2020] [Indexed: 01/23/2023] Open
Abstract
Chicken sausages included with three different quantities of banana (Musa balbisiana) peel powder. The technological properties (cooking yield, texture, water-holding capacity, color, rheology, and texture), composition, and sensory acceptability were assessed. In storage study, lipid oxidation of the best formulation from the sensory score was evaluated. The inclusion of banana peel powder (BPP) raises the nutritional value with regard to an increase in dietary fiber and a reduction in the sausage fat content. The addition of BPP also causes a significant increase in the cooking yield and water-holding capacity. Additionally, storage modulus values increase with the increase in the BPP's concentration. However, with BPP incorporation, a hard texture and darkening of the sausage were observed. Interestingly, our findings exhibit the compromise in microstructural of chicken sausage with high percentage of BPP manifested by the high storage modulus and hardness but with low resistance toward stress, short linear viscoelastic region. This aspect also caused a significant change in the sensory score. The TBA value in the sausage containing 2% BPP exhibited a delay in lipid oxidation up to 55%, prompting its antioxidant potential. Generally, the incorporation of BPP to chicken sausage changes its properties. BPP has been a potential candidate as a value-adding ingredient that may be used during meat preparation since it positively influences the nutritional value and specific technological properties of the food.
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Affiliation(s)
- Hana Binti Mohd Zaini
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
| | - Mohd Dona Bin Sintang
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
| | - Wolyna Pindi
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
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Traffano-Schiffo MV, Castro-Giraldez M, Herrero V, Colom RJ, Fito PJ. Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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9
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Bolger Z, Brunton NP, Monahan FJ. Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kanafusa S, Takahashi C, Uemura K. The effect of radio-frequency heating on vacuum-packed saury (Cololabis saira) in water. Biosci Biotechnol Biochem 2018; 82:1576-1583. [PMID: 29806542 DOI: 10.1080/09168451.2018.1478713] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Abstract
We characterized vacuum-packed whole saury (Cololabis saira) treated using radio-frequency (RF) heating and compared it with that treated using conventional retort heating. RF heating is electrical heating based on dielectric heating. In this study, the effect of RF heating on softening and collagen in backbone was analyzed. RF heating heated the center of fish faster than water. The backbone was softened to a chewable level, and the heating time was shortened to one-third. The amount of crude protein and collagen in backbone decreased with decreasing elasticity, although that heated using RF (131°C) still contained a higher amount than conventional heating. However, β and γ collagen, and then α1 and α2 collagen chain in backbone disappeared with heating; therefore, collagen was degraded to collagen peptide. Results confirmed that RF heating provided wholly eatable fish containing low-molecular collagen peptide in a short heating time.
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Affiliation(s)
- Sumiyo Kanafusa
- a Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Japan
| | - Chieko Takahashi
- a Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Japan
| | - Kunihiko Uemura
- a Food Research Institute, National Agriculture and Food Research Organization , Tsukuba , Japan
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Li Y, Zhou L, Chen J, Subbiah J, Chen X, Fu H, Wang Y. Dielectric properties of chili powder in the development of radio frequency and microwave pasteurisation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1358745] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yukun Li
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Liangfu Zhou
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Jiajia Chen
- Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Jeyamkondan Subbiah
- Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Xiangwei Chen
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongfei Fu
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yunyang Wang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Measuring changes in radio-frequency dielectric properties of chicken meat during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9681-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Klinbun W, Rattanadecho P. An investigation of the dielectric and thermal properties of frozen foods over a temperature from –18 to 80°C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1166129] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Waraporn Klinbun
- Department of Automotive Manufacturing Engineering, Faculty of Engineering and Technology, Panyapiwat Institute of Management, Nonthaburi, Thailand
| | - Phadungsak Rattanadecho
- Department of Mechanical Engineering, Faculty of Engineering, Thammasat University (Ransit Campus), Pathum Thani, Thailand
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15
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Trabelsi S. Variation of the dielectric properties of chicken meat with frequency and temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9235-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Rossmann C, Haemmerich D. Review of temperature dependence of thermal properties, dielectric properties, and perfusion of biological tissues at hyperthermic and ablation temperatures. Crit Rev Biomed Eng 2014; 42:467-92. [PMID: 25955712 PMCID: PMC4859435 DOI: 10.1615/critrevbiomedeng.2015012486] [Citation(s) in RCA: 156] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The application of supraphysiological temperatures (>40°C) to biological tissues causes changes at the molecular, cellular, and structural level, with corresponding changes in tissue function and in thermal, mechanical and dielectric tissue properties. This is particularly relevant for image-guided thermal treatments (e.g. hyperthermia and thermal ablation) delivering heat via focused ultrasound (FUS), radiofrequency (RF), microwave (MW), or laser energy; temperature induced changes in tissue properties are of relevance in relation to predicting tissue temperature profile, monitoring during treatment, and evaluation of treatment results. This paper presents a literature survey of temperature dependence of electrical (electrical conductivity, resistivity, permittivity) and thermal tissue properties (thermal conductivity, specific heat, diffusivity). Data of soft tissues (liver, prostate, muscle, kidney, uterus, collagen, myocardium and spleen) for temperatures between 5 to 90°C, and dielectric properties in the frequency range between 460 kHz and 3 GHz are reported. Furthermore, perfusion changes in tumors including carcinomas, sarcomas, rhabdomyosarcoma, adenocarcinoma and ependymoblastoma in response to hyperthmic temperatures up to 46°C are presented. Where appropriate, mathematical models to describe temperature dependence of properties are presented. The presented data is valuable for mathematical models that predict tissue temperature during thermal therapies (e.g. hyperthermia or thermal ablation), as well as for applications related to prediction and monitoring of temperature induced tissue changes.
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Affiliation(s)
- Christian Rossmann
- Department of Pediatrics, Medical University of South Carolina, Charleston, South Carolina, USA
| | - Dieter Haemmerich
- Department of Pediatrics, Medical University of South Carolina, Charleston, South Carolina, USA; Department of Bioengineering, Clemson University, Clemson, South Carolina, USA
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Pérez-Juan M, Kondjoyan A, Picouet P, Realini CE. Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows. Meat Sci 2012; 92:107-14. [DOI: 10.1016/j.meatsci.2012.04.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2011] [Revised: 04/03/2012] [Accepted: 04/15/2012] [Indexed: 11/16/2022]
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Samuel D, Trabelsi S. Influence of color on dielectric properties of marinated poultry breast meat. Poult Sci 2012; 91:2011-6. [DOI: 10.3382/ps.2011-01837] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Bouhrara M, Clerjon S, Damez JL, Kondjoyan A, Bonny JM. In situ imaging highlights local structural changes during heating: the case of meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4678-4687. [PMID: 22462532 DOI: 10.1021/jf2046569] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Understanding and monitoring deformation and water content changes in meat during cooking is of prime importance. We show the possibilities offered by nuclear magnetic resonance imaging (MRI) for the in situ dynamic measurement of deformation fields and water content mapping during beef heating from 20 to 75 °C. MRIs were acquired during heating, and image registration was used to calculate the deformation field. The temperature distribution in the sample was simulated numerically to link structural modifications and water transfer to temperature values. During heating, proton density decreases because of a magnetic susceptibility drop with temperature and water expulsion due to muscle contraction. A positive relationship was found between local cumulative deformation and water content. This new approach makes it possible to identify the deformation field and water transfer simultaneously and to trace thermal history to build heuristic models linking these parameters.
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Affiliation(s)
- Mustapha Bouhrara
- INRA, UR370 Qualité des Produits Animaux F-63122 Saint-Genès-Champanelle, France
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