Dielectric properties, heating rate, and heating uniformity of various seasoning spices and their mixtures with radio frequency heating

Ozturk, Samet; Kong, Fanbin; Singh, Rakesh K.; Kuzy, Jesse Daniel; Li, Changying; Trabelsi, Samir

doi:10.1016/j.jfoodeng.2018.02.011

Cited by 58 publications

(11 citation statements)

References 64 publications

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“…An open dielectric probe (diameter 10 mm) was used to closely contact the sample. Acquired data were recorded and calculated by Agilent software …”

Section: Methodsmentioning

confidence: 99%

“…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%

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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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“…An open dielectric probe (diameter 10 mm) was used to closely contact the sample. Acquired data were recorded and calculated by Agilent software …”

Section: Methodsmentioning

confidence: 99%

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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“…ε 0 = 8.85x10 -12 Farad / m is the permittivity of the vacuum. The unit cell of the composite studied, which has dimensions of (1x1x10) mm 3 , is filled with a composite dielectric, statistically isotropic, composed of two materials with complex dielectric constants ε 1 and ε 2 as shown in Figure 1. The material is exposed to a static electric field that is generated by a potential difference (V 1 -V 2 = 1 V) between the opposite faces of the unit cell [17].…”

Section: Mixing Lawsmentioning

confidence: 99%

“…As well as the many problems of radio wave propagation and their applications in remote sensing depend on the correct values of these properties [2]. These properties are important for food applications [3], telecommunications [1,4] and civil engineering [5]. Several methods have been developed in order to extract these properties.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of ceramic composite materials based on alumina reinforced by titanium carbide

Ouhassan¹,

Bri²,

El³

et al. 2020

FME Transactions

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The aim of this research work is to study the dielectric and microwave properties of the three ceramic composites Al2O3-TiC, Al2O3-0.3TiC and Al2O3-0.7TiC. The results obtained show that the effective permittivity increases with the increase in the filling rate of titanium carbide TiC inclusions and their contrasts. As for the classical mixing laws, they make it possible to estimate permittivity for low volume fractions and low contrasts. The values of the real part of the complex permittivity decrease with frequency increase in the two bands X and Ku, while the imaginary part is approximately constant in the X band and takes negative values in the Ku band.

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“…This technique uses a range of 1-300 MHz, particularly 13.56, 27.12 and 40.68 MHz when used for commercial applications. The radiofrequency heating offers significant advantages such as faster, better quality, more uniform heat distribution and higher energy efficiency for solid and semi-solid foods with a low thermal conductivity as compared to other conventional treatment methods [10]. For example, wheat germ is a valuable by-product of wheat milling but is highly susceptible to lipid rancidity induced by lipase activity.…”

Section: Dielectric Heatingmentioning

confidence: 99%

Emerging strategies for the development of food industries

et al. 2019

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Undoubtedly, the food industry is undergoing a dynamic process of transformation in its continual development in order to meet the requirements and solve the great problems represented by a constantly growing global population and food claimant in both quantity and quality. In this sense, it is necessary to evaluate the technological trends and advances that will change the landscape of the food processing industry, highlighting the latest requirements for equipment functionality. In particular, it is crucial to evaluate the influence of sustainable green biotechnology-based technologies to consolidate the food industry of the future, today, and it must be done by analyzing the mega-consumption trends that shape the future of industry, which range from local sourcing to on-the-go food, to an increase in organic foods and clean labels (understanding ingredients on food labels). While these things may seem alien to food manufacturing, they have a considerable influence on the way products are manufactured. This paper reviews in detail the conditions of the food industry, and particularly analyzes the application of emerging technologies in food preservation, extraction of bioactive compounds, bioengineering tools and other biobased strategies for the development of the food industry.

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Dielectric properties, heating rate, and heating uniformity of various seasoning spices and their mixtures with radio frequency heating

Cited by 58 publications

References 64 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

Dielectric properties of ceramic composite materials based on alumina reinforced by titanium carbide

Emerging strategies for the development of food industries

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