A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products

Zhang, Lihui; Lan, Ruange; Zhang, Beihua; Erdoğdu, Ferruh; Wang, Shaojin

doi:10.1080/10408398.2020.1733929

Cited by 38 publications

(38 citation statements)

References 112 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The samples were spread uniformly in thin layers (2.5 cm). Zhang et al (2020) reported that for small size commodities like paddy it is desirable to place sample in close contact with one of the electrodes to ensure the uniform heating. The belt conveyor carrying rice sample was exposed to fixed RF of 27.12 MHz power in RF heating zone for a specified period of time depending upon the experimental design (Table 1).…”

Section: Methodsmentioning

confidence: 99%

“…Radio frequency (RF) is an innovative method of heating based on the principle of dielectric heating (Marra, Zhang, & Lyung, 2009). Many recent studies related to food processing have reported the applications of RF heating in disinfection and pasteurization of agricultural produce (Jiang, Gu, Gou, Xia, & Wang, 2020; Zhang, Lan, Zhang, Erdogdu, & Wang, 2020), enzyme inactivation (Ling, Cheng, & Wang, 2019), meat processing (Wang, Luechapattanaporn, Wang, & Tang, 2012), pasteurization of liquid foods (Lyu et al, 2018), sterilization, drying, postbaking operations, and tempering/thawing (Jiao, Tang, Wang, & Koral, 2018). However, the potential of RF heating in food processing sector is yet to be explored to its maximum (Marra et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

Iftikhar

Hussain

Naseer

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

The present study was conducted with an aim to reduce the aging time of paddy through the application of radio frequency (RF) heating. The effects of paddy moisture content and RF exposure time on various quality attributes of rice were investigated using response surface methodology. Both moisture content and RF exposure time were set at five levels between 11–21.5% and 17–208 min, respectively. The process variables significantly affected all the quality parameters except kernel elongation ratio, non‐reducing sugars, trough viscosity, hardness, and stickiness. Models obtained for these parameters were highly significant (p ≤ .0027) with high coefficient of determination (R2 ≥ .893). Optimum conditions to induce accelerated aging in paddy using RF heating were 45 min of RF exposure time at 16.3% moisture content of paddy. The outcome of the study could be very useful for researchers in future to plan in depth studies on accelerated aging of paddy through RF heating. Practical Applications Freshly harvested rice is less preferred by consumers because of its poor cooking properties. However, natural aging takes a long time to induce desirable quality changes in rice, while accelerating aging improves the quality of rice more rapidly. However, all the accelerated aging methods reported so far have many limitations such as restricted penetration power, lower efficiency, and slow heating. Radio frequency (RF) heating is undoubtedly superior to all such heating methods due to its deeper penetration power, faster heating, and suitability to process bulk materials. The outcome of this study in terms of predictive models and optimized conditions of RF exposure time and moisture content, if properly manipulated can help to induce desirable quality changes in rice within the shortest period of time. Inference drawn from the present study was that the RF heating can emerge as a novel approach to induce accelerating aging in rice.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

Iftikhar

Hussain

Naseer

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The main tested techniques include microwave and radio frequency heating, ohmic heating, and infrared heating. One of the main advantages of novel thermal processing compared to traditional thermal treatments is the fact that the treated products are heated internally and not through the surface, resulting in fast volumetric heating [2,12,14]. Several review papers have been published recently dealing with either thermal and non-thermal processing treatments [15,19,38,39] or with analytical methods [34,35,[40][41][42][43].…”

Section: Thermal Processingmentioning

confidence: 99%

Section: Thermal Processingmentioning

confidence: 99%

“…Moreover, the constantly increasing consumer demand for fresh, safe, nutritious, and healthy food products, along with the novel consumption trends (e.g., minimally processed foods) have moved the food industry towards the development of novel and innovative thermal processing techniques [10,11]. In this regard, a number of techniques, such as microwave, radio frequency, ohmic heating, and infrared processing have become the center of interest of several recent studies [2,[12][13][14].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

View full text Add to dashboard Cite

Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

show abstract

Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle

Tian,

Gu,

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDThawing process is an essential step for a frozen marine fish. This study aimed to investigate the effects of graphene magnetic nanoparticles combined radio‐frequency thawing methods on frozen hairtail (Trichiurus lepturus) dorsal muscle. Seven thawing methods were used: air thawing (AT), 4°C cold storage thawing (CT), water thawing (WT), radio‐frequency thawing (RT), radio frequency thawing combined with graphene nanoparticles (G‐RT), radio frequency thawing combined with graphene oxide nanoparticles (GO‐RT), and radio‐frequency thawing combined with graphene magnetic nanoparticles (GM‐RT). The thawing loss and centrifugal loss, electric conductivity (EC), TVB‐N, thiobarbituric acid reactive substances (TBARs), and colour of thawed hairtail dorsal muscle were determined. The carbonyl content, total sulfhydryl groups, Ca2+‐ATPase activity, raman spectroscopy measurements, and fourier transform infrared (FTIR) spectrometry measurements were determined using myofibrillar extracted from the dorsal muscle of hairtail. The water distribution was determined by using low‐field NMR techniques.RESULTSThe results demonstrated that the RT, G‐RT, GO‐RT, and GM‐RT could significantly shorten the thawing time. Moreover, GO‐RT and GM‐RT efficiently preserved the colour of fish dorsal muscle and reduced the impact of thawing on fish quality by reducing lipid and protein oxidation. Meanwhile, the myofibrillar protein structure thawed by GO‐RT and GM‐RT were more stable and had a more stable secondary structure, which maintained strong systemic stability while slowing down protein oxidation.CONCLUSIONThe results showed that GO‐RT and GM‐RT can significantly improve the thawing efficiency while effectively maintaining and improving the color and texture of thawed fish, slowing down the oxidation of proteins and lipids, and maintaining good quality of thawed fish meat.This article is protected by copyright. All rights reserved.

show abstract

A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products

Cited by 38 publications

References 112 publications

Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle

Contact Info

Product

Resources

About