Almond quality as influenced by radio frequency heat treatments for disinfestation

Gao, Mengxiang; Tang, Juming; Wang, Y.; Powers, Joseph R.; Wang, S.

doi:10.1016/j.postharvbio.2010.06.005

Cited by 102 publications

(45 citation statements)

References 23 publications

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“…In addition, with the increase of the drying time, the drying rate was gradually reduced due to the continuous moisture loss in walnut samples. A similar result was found in RF drying of in-shell almonds and macadamia nuts (Gao et al, 2010;Wang et al, 2014b).…”

Section: Drying Curvessupporting

confidence: 84%

“…With walnuts, electric current almost kept constant around 0.32 A as electrode gap decreased from 19 cm to 14 cm and there after rapidly increased from 0.34 A to 0.51 A when the electrode gap decreased from 14.0 cm to 9.0 cm. Similar trends were also observed by Wang et al (2010), Gao et al (2010) and Hou et al (2014). To obtain acceptable product quality and suitable heating rate, three electrode gaps (17.0, 18.0, and 19.0 cm) were selected for further tests.…”

Section: Resultssupporting

confidence: 63%

“…Many studies have explored the possibility of using RF energy for disinfesting products Wang et al, 2007a, b;Zhang et al, 2015) and pasteurization (Gao et al, 2010;Kim et al, 2012;Michael et al, 2014). RF heating technology combined with vacuum has also been used for drying wood products (Leuca et al, 2014;Liu et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Developing hot air-assisted radio frequency drying for in-shell walnuts

Zhang

Zheng

Zhou

et al. 2016

Emir. J. Food Agric

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Section: Drying Curvessupporting

confidence: 84%

Section: Resultssupporting

confidence: 63%

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Developing hot air-assisted radio frequency drying for in-shell walnuts

Zhang

Zheng

Zhou

et al. 2016

Emir. J. Food Agric

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“…[3] Insect pest infestations that make barriers to export are a major concern in the production, storage, and process of all food products. [4] The trade regulations of domestic and international markets have required post-harvest treatments of all food products to ensure quarantine security from insect pests. [5,6] One of the most common insect pests in the stored grains and oilseeds around the world is T. castaneum.…”

Section: Introductionmentioning

confidence: 99%

Thermal death kinetics of adult red flour beetle Tribolium castaneum (Herbst) in canola seeds during radio frequency heating

Shrestha

Baik

2017

International Journal of Food Properties

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Thermal mortalities of adult red flour beetles Tribolium castaneum (Herbst) infesting canola seeds at various moisture contents and volumes were determined after radio frequency (RF) heating (i.e. temperature between 30 and 80°C). The mortality of 92% was achieved at the end temperature of 343 K for small-volume (1.96 × 10 −4 m 3 , 0.250 kg) seeds, and the mortality of 99% at 333 K for large-volume (1.77 × 10 −3 m 3 , 2.26 kg) seeds. Regardless of sample volume, the thermal mortalities of the test insects increased significantly after the seed temperature reached 333 K (60°C). The kinetic parameters of the thermal death of the adult T. castaneum were estimated using inverse simulation. The ordinary differential equation-based kinetic model with the Arrhenius temperature-dependent reaction rate constant was solved using the fourth-order Runge-Kutta method. The kinetics followed first-order reaction with the activation energy of 100 kJ/mol. Good agreements were observed between the mortalities predicted using the kinetic model and the experiments (R 2 = 0.972-0.987) except for the smallvolume seeds at 11% MC (11 g/100 g raw materials) (R 2 = 0.741). The predicted lethal times (s) to achieve 95 and 99% mortalities using the kinetic model agreed well with those determined from the experiments. ARTICLE HISTORY

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“…The heating uniformity index (UI) has been used to evaluate and compare temperature distributions in RF treated samples (Wang et al, 2005Alfaifi et al, 2014;Huang et al, 2015). A number of methods have been reported to improve RF heating uniformity, such as hot air surface heating, sample movement, similar surrounding material assistance and mixing (Wang et al, 2007a,b;Gao et al, 2010;Hou et al, 2014;Jiao et al, 2014). Since mixing is usually used in industrial-scale RF treatments (Wang et al, 2006(Wang et al, , 2007a, it is important to clearly determine the effects of mixing on temperature distributions in RF treated products.…”

Section: Introductionmentioning

confidence: 99%