Developing and validating radio frequency pasteurisation processes for almond kernels

Li, Rui; Kou, Xiaoxi; Hou, Lixia; Ling, Bo; Wang, Shaojin

doi:10.1016/j.biosystemseng.2018.03.001

Cited by 40 publications

(16 citation statements)

References 35 publications

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“…More applied RF cases have been developed in depth, although other authors asserted that a limitation of applied RF is undesirable non‐uniform heating . For all the reports of pasteurization using RF in a number of products, the study of RF sterilization of powder products is still scarce . And no work on pasteurizing barley grass powder has been reported, but more drying was conducted in other materials …”

Section: Introductionmentioning

confidence: 99%

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

et al. 2019

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BACKGROUND: Young barley grass powder contains abundant nutrition and its antioxidant substances are severely impaired by radiation ( 60 Co) sterilization. To overcome product quality degradation, radiofrequency pasteurization was conducted using pilot-scale radiofrequency equipment (27 MHz, 6 kW) with electrode gaps of 12, 14 and 16 cm, while hot-air (80 ∘ C) pasteurization was used for comparison. RESULTS: Assessment suggested that uneven radiofrequency heating was improved for the 14 cm electrode gap. With an increase of electrode gap, microbial inactivation needs more energy consumption. A minimum energy consumption of 970 J g −1 was required for 1 log-reduction of colonies. Radiofrequency pasteurization retained better antioxidant substances, lightness (L*), green color (a*) and odors in barley grass powder, compared with hot-air sterilization. Contents of flavonoid and chlorophyll were 5.82 and 4.87 g kg −1 respectively, using the 14 cm electrode gap. Additionally, radiofrequency pasteurization led to an improvement in sourness, bitterness and umami tastes. CONCLUSIONS: Radiofrequency pasteurization would be a superior alternative for the pasteurization of barley grass powder. Temperature and moisture content Five fiber sensors (Nortech Fibronic Inc., Quebec, Canada) were placed in the middle layer of samples. Each process for detecting J Sci Food Agric 2019; 99: 4460-4467

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Section: Introductionmentioning

confidence: 99%

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

et al. 2019

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“…It did not negatively affect kernel color, peroxide value (PV), weight loss, free fatty acid (FFA), and fatty acid composition. Li et al, 2017Li et al, , 2018 Soaking and drying: Soaking at 15, 18, and 23 • C for up to 24 h, then drying at 66 • C for 14 h.…”

Section: Cmentioning

confidence: 99%

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

Chen

Pan

2022

Comp Rev Food Sci Food Safe

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Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by‐products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.

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“…Enteritidis PT 30 in almonds was replaced by E. coli ATCC 25922 during RF treatment since the average D values of E. coli ATCC 25922 and S . Enteritidis PT 30 in almonds with a w level of 0.95 were 0.95 and 0.42 min at 68 °C, respectively (Li et al ., 2017, 2018a). Another surrogate pathogen for Salmonella is Enterococcus faecium NRRL B‐2354, which was successfully applied on heat treatments of many seeds and their products, including wheat flour (Xu et al ., 2018), almonds (Zhu et al ., 2021) and cumin seed (Chen et al ., 2019).…”

Section: Applications Of Rf Pasteurisation Treatment For Seedsmentioning

confidence: 99%

“…However, RF heating has some drawbacks related to heating non‐uniformity, such as possible quality damage of products, pathogens survivals and microbial safety concerns (Birla et al ., 2004). Fortunately, numerous attempts have enhanced the RF heating uniformity using computational modelling or trial‐error experiments (Wang et al ., 2008a; Li et al ., 2018a). Meanwhile, although several papers provide good reviews about the applications of RF heating including pasteurisation (Zhang et al ., 2020a; Lopez & Simsek, 2021), little review has been reported on a comprehensive summary and recent development about the RF energy applied for pasteurising seeds and their products.…”

Section: Introductionmentioning

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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Developing and validating radio frequency pasteurisation processes for almond kernels

Cited by 40 publications

References 35 publications

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

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

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