Advances in radio frequency and ohmic heating of meats

McKenna, Brian; Lyng, James G.; Brunton, Nigel P.; Shirsat, N.

doi:10.1016/j.jfoodeng.2005.06.052

Cited by 98 publications

(44 citation statements)

References 21 publications

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“…The power penetration depth (dp), one of the essential dielectric processing parame- ters, can give useful information concerning effective RF and MW power deposition within a heated sample (Wang et al, 2003). RF heating has been recommended for larger diameter meat portions because of the greater radiation penetration depth compared to MW heating (Mckenna et al, 2006). Pietrasik (2003) reported that the addition of 0.5% MTGase significantly decreased expressible moisture and cooking loss of beef gels, when commercial cooking methods were used.…”

Section: Dielectric Properties Of Mtgase-treated Salmon and Troutmentioning

confidence: 99%

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Dielectric properties of chicken and fish muscle treated with microbial transglutaminase

2010

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Section: Dielectric Properties Of Mtgase-treated Salmon and Troutmentioning

confidence: 99%

“…However, quality can be effected. Laycock, Piyasena, and Mittal (2003) reported that RF heating at 27.12 MHz could reduce cooking times up to 90% in whole and minced beef but that the eating quality, and particularly the texture, of some of the products was adversely affected (Mckenna, Lyng, Brunton, & Shirsat, 2006).…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of chicken and fish muscle treated with microbial transglutaminase

2010

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“…RF as a heating method has been widely applied in the food-processing industries over the past several decades [6,12,13]. However, there have been no reports on using RF heating for lignocellulose pretreatment.…”

Section: Introductionmentioning

confidence: 99%

Alkali (NaOH) Pretreatment of Switchgrass by Radio Frequency-based Dielectric Heating

Wang

Wen

2007

Appl Biochem Biotechnol

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Radio-frequency (RF)-based dielectric heating was used in the alkali (NaOH) pretreatment of switchgrass to enhance its enzymatic digestibility. Due to the unique features of RF heating (i.e., volumetric heat transfer, deep heat penetration of the samples, etc.), switchgrass could be treated on a large scale, high solid content, and uniform temperature profile. At 20% solid content, RF-assisted alkali pretreatment (at 0.1 g NaOH/g biomass loading and 90 degrees C) resulted in a higher xylose yield than the conventional heating pretreatment. The enzymatic hydrolysis of RF-treated solids led to a higher glucose yield than the corresponding value obtained from conventional heating treatment. When the solid content exceeded 25%, conventional heating could not handle this high-solid sample due to the loss of fluidity, poor mixing, and heating transfer of the samples. As a result, there was a significantly lower sugar yield, but the sugar yield of the RF-based pretreatment process was still maintained at high levels. Furthermore, the optimal particle size and alkali loading in the RF pretreatment was determined as 0.25-0.50 mm and 0.25 g NaOH/g biomass, respectively. At alkali loading of 0.20-0.25 g NaOH/g biomass, heating temperature of 90(o)C, and solid content of 20%, the glucose, xylose, and total sugar yield from the combined RF pretreatment and the enzymatic hydrolysis were 25.3, 21.2, and 46.5 g/g biomass, respectively.

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“…These alternative technologies were developed to uniformly and rapidly heat food materials. While microwave heating is limited by penetration depth, and radio frequency heating is more appropriate for solid rather than liquid foods, ohmic heating is a particularly suitable system among innovative interventions for fruit juice processing (20,21).…”

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confidence: 99%

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

Park

Kang

2013

Appl Environ Microbiol

116

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The effect of electric field-induced ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water (BPW) (pH 7.2) and apple juice (pH 3.5; 11.8°Brix) was investigated in this study. BPW and apple juice were treated at different temperatures (55°C, 58°C, and 60°C) and for different times (0, 10, 20, 25, and 30 s) by ohmic heating compared with conventional heating. The electric field strength was fixed at 30 V/cm and 60 V/cm for BPW and apple juice, respectively. Bacterial reduction resulting from ohmic heating was significantly different (P < 0.05) from that resulting from conventional heating at 58°C and 60°C in BPW and at 55°C, 58°C, and 60°C in apple juice for intervals of 0, 10, 20, 25, and 30 s. These results show that electric field-induced ohmic heating led to additional bacterial inactivation at sublethal temperatures. Transmission electron microscopy (TEM) observations and the propidium iodide (PI) uptake test were conducted after treatment at 60°C for 0, 10, 20, 25 and 30 s in BPW to observe the effects on cell permeability due to electroporation-caused cell damage. PI values when ohmic and conventional heating were compared were significantly different (P < 0.05), and these differences increased with increasing levels of inactivation of three food-borne pathogens. These results demonstrate that ohmic heating can more effectively reduce bacterial populations at reduced temperatures and shorter time intervals, especially in acidic fruit juices such as apple juice. Therefore, loss of quality can be minimized in a pasteurization process incorporating ohmic heating.

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Advances in radio frequency and ohmic heating of meats

Cited by 98 publications

References 21 publications

Dielectric properties of chicken and fish muscle treated with microbial transglutaminase

Dielectric properties of chicken and fish muscle treated with microbial transglutaminase

Alkali (NaOH) Pretreatment of Switchgrass by Radio Frequency-based Dielectric Heating

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

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