Computational modelling of survival of Aspergillus flavus in peanut kernels during hot air-assisted radio frequency pasteurization

Zhang, Shuang; Lan, Ruange; Zhang, Lihui; Wang, Shaojin

doi:10.1016/j.fm.2020.103682

Cited by 16 publications

(5 citation statements)

References 31 publications

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“…Various factors influence the electric field distribution and the temperature distribution in the product during RF drying, including the shape and size of the sample, electrode gaps, and the properties of materials, etc. [ 9 , 10 ]. The uneven distribution of temperature significantly affects the moisture distribution and ultimately affects the product quality [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Radio Frequency Drying Behavior in Porous Media: A Case Study of Potato Cube with Computer Modeling

Xiang-qing

Liu

Zhang

et al. 2022

Foods

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To study the mechanism of heat and mass transfer in porous food material and explore its coupling effect in radio frequency (RF) drying processes, experiments were conducted with potato cubes subjected to RF drying. COMSOL Multiphysics® package was used to establish a numerical model to simulate the heat and mass transfer process in the potato cube and solved with finite element method. Temperature history at the sample center and the heating pattern after drying was validated with experiment in a 27.12 MHz RF heating system. Results showed the simulation results were in agreement with experiments. Furthermore, the temperature distribution and water vapor concentration distribution were correspondent with water distribution in the sample after RF drying. The water concentration within the food volume was non-uniform with a higher water concentration than the corner, the maximum difference of which was 0.03 g·cm−3. The distribution of water vapor concentration in the sample was similar to that of water content distribution since a pressure gradient from center to corner allowed the mass transfer from the sample to the surrounding in the drying process. In general, the moisture distribution in the sample affected the temperature and water vapor concentration distribution since the dielectric properties of the sample were mainly dependent on its moisture content during a drying process. This study reveals the mechanism of RF drying of porous media and provides an effective approach for analyzing and optimizing the RF drying process.

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Section: Introductionmentioning

confidence: 99%

Radio Frequency Drying Behavior in Porous Media: A Case Study of Potato Cube with Computer Modeling

Xiang-qing

Liu

Zhang

et al. 2022

Foods

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“…Pasteurization is a thermal process applied to food to inactivate pathogens, spoilage microorganisms, and enzymes, extending the product’s shelf life. Food is usually heated at temperatures below 100 °C for several seconds or minutes [ 61 ]. Some inactivated pathogens via pasteurization are Salmonella , L. monocytogenes , E. coli , Staphylococcus aureus, and Cronobacter sakazakii.…”

Section: Food Pasteurizationmentioning

confidence: 99%

“…Then, the need for an alternative for pasteurization using shorter processing times but ensuring the microbial quality of food brought radio frequency as an option. RF can achieve pasteurization standards in food products [ 57 , 61 ], and microbial inactivation is often higher than in conventional pasteurization [ 48 ].…”

Section: Food Pasteurizationmentioning

confidence: 99%

Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation

Bermúdez‐Aguirre¹,

Niemira²

2023

Foods

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Radio frequency (RF) is a novel technology with several food processing and preservation applications. It is based on the volumetric heating generated from the product’s dielectric properties. The dielectric properties of each material are unique and a function of several factors (i.e., temperature, moisture content). This review presents a list of dielectric properties of several foods and describes the use of RF as an innovative technology for the food industry. This paper includes several examples of pasteurization, fungi inactivation, and disinfestation in selected food products. The aim of this review is to present the potential applications of RF in pasteurization and disinfestation and research needs that should be addressed. RF has been successfully applied in the inactivation of pathogens such as Salmonella spp., Listeria monocytogenes, and Escherichia coli in low- and high-moisture food. The disinfestation of crops is possible using RF because of selective heating. This process inactivates the insects first because of the different dielectric properties between the pests and the food. The products’ final quality can be considerably better than conventional thermal processes. The processing time is reduced compared to traditional heating, and thermal damage to the food is minimized. The main drawback of the technology is the lack of uniform heating, mainly when the product is surrounded by a packaging material with different dielectric properties from the food.

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“…Since low‐moisture products are defined as sample with a w level no more than 0.85 (Cheng et al ., 2021), most researches have focused on RF pasteurisation for these products as foods, including oilseeds (Zhang et al ., 2021c), nuts (Hou et al ., 2018; Zhang et al ., 2019a) and cereals (Jiao et al ., 2016; Ozturk et al ., 2019). Pathogens cannot grow in seeds and their products with low MC levels, while they would reappear in suitable MC conditions to further cause public health emergencies after long‐term survival.…”

Section: Applications Of Rf Pasteurisation Treatment For Seedsmentioning

confidence: 99%

“…Simulated distribution of survivals of pathogen and temperature in peanut kernels after RF heating of three layers in mica container adapted from Zhang et al . (2021c). …”

Section: Conclusion and Future Trendsmentioning

confidence: 99%

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

Guan

Lin

et al. 2021

Int J of Food Sci Tech

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Food-borne or plant diseases mainly rely on the spread of seeds with pathogens. It is vital to eliminate food/seed-borne pathogens of seeds and their products before commercial import/export or circulation. Radio frequency (RF) heating is identified as an effective method with lack of chemical residues, rapid or volumetric heating and large penetration depth, and also validated as a potential physical method to eliminate pests or pathogens in agricultural products or foods. Although, many reviews have summarised the applications of RF treatment during the process of foods, little comprehensive review has been focused on seeds and their products pasteurised by the RF energy. Comprehensive summary about principles and main applications of RF energy for pasteurising seeds and their products was reported in this review. This review also introduced some typical RF heating systems, thermal death kinetics of pathogens, influences of RF heating on germination rate of seeds and some ways for improving uniformity of RF heating. Furthermore, this review recommended the future research directions about treatment of seeds and their products using RF energy, especially for seed industry to control the pathogens in seeds without reducing their quality after RF treatments.

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Computational modelling of survival of Aspergillus flavus in peanut kernels during hot air-assisted radio frequency pasteurization

Cited by 16 publications

References 31 publications

Radio Frequency Drying Behavior in Porous Media: A Case Study of Potato Cube with Computer Modeling

Radio Frequency Drying Behavior in Porous Media: A Case Study of Potato Cube with Computer Modeling

Radio Frequency Treatment of Food: A Review on Pasteurization and Disinfestation

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

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