Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization

Gao, Mengxiang; Tang, Juming; Johnson, Judy; Wang, S.

doi:10.1016/j.jfoodeng.2012.05.011

Cited by 39 publications

(14 citation statements)

References 30 publications

(44 reference statements)

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“…RF has the unique advantages of volumetric heating and penetration depth and can replace the conventional methods for pathogen control. Research has been conducted that combines the knowledge of the thermal kinetics of pathogen in low-moisture foods with water activity (Syamaladevi et al 2016a,b;Villa-Rojas et al 2013) in developing RF pasteurization for almond, spices, and peanut butter crackers (Gao et al 2011(Gao et al , 2012Ha et al 2013;Jeong & Kang 2014;Kim et al 2012). Significant research also addresses the issue of heating nonuniformity in low-moisture foods during RF pathogen control ( Jiao et al , 2015.…”

Section: Still Under Developmentmentioning

confidence: 99%

Radio-Frequency Applications for Food Processing and Safety

Jiao

Tang

Wang

et al. 2018

Annu. Rev. Food Sci. Technol.

127

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Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its applications in the food industry. Although RF has shown some unique advantages over conventional methods in industrial drying and frozen food thawing, more research is needed to make it applicable for food safety applications because of its complex heating mechanism. This review provides comprehensive information regarding RF-heating history, mechanism, fundamentals, and applications that have already been fully developed or are still under research. The application of mathematical modeling as a useful tool in RF food processing is also reviewed in detail. At the end of the review, we summarize the active research groups in the RF food thermal-processing field, and address the current problems that still need to be overcome.

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Section: Still Under Developmentmentioning

confidence: 99%

Radio-Frequency Applications for Food Processing and Safety

Jiao

Tang

Wang

et al. 2018

Annu. Rev. Food Sci. Technol.

127

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“…With selected fruits and vegetables, as the temperature increases, the dielectric loss factor first decreases, then above 34 °C increases as temperature increases up to 130 °C (Sipahioglu and Barringer ). In ground almond shells (6% moisture content), the dielectric loss factor increased with increased temperature up to 90 °C (Gao and others ). Raw peanuts with the skins removed in this study were found to have a moisture content of 2.90 ± 0.18%.…”

Section: Resultsmentioning

confidence: 97%

Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

Smith

Barringer

2014

Journal of Food Science

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Peanuts can be roasted to equivalent colors and have similar volatile levels by different roasting methods. Oven and microwave roasting technologies produced the same roasted peanut color and had similar volatile trends as roasting time increased. Combination roasting also produced ideal color and similar volatile levels indicating that microwave technology could be further explored as a peanut roasting technique.

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“…However, the dielectric constant almost kept constant after frequencies higher than 100 MHz. The loss factor decreased linearly with frequency on the log scale at all temperatures, especially below 300 MHz, which could be caused by dominant effects of ionic conduction (Liu et al 2009;Gao et al 2012) and was common in high-moisture fruits (Sosa-Morales et al 2009;Zhu et al 2012). For example, the slopes and coefficient of determination R 2 of log ε″ vs. log f below 300 MHz were estimated to be −0.97 and 0.99, −0.96 and 0.99, and −0.95 and 0.99 for nectarine, peach, and plum, respectively, at 20°C.…”

Section: Penetration Depthmentioning

confidence: 97%

Pest control by microwave and radio frequency energy: dielectric properties of stone fruit

Ling

Tiwari²,

Wang³

2014

Agron. Sustain. Dev.

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International audienceCurrent pesticides such as methyl bromide are progressively removed from the market due to harmful residues in food. The stone fruit industries are thus seeking alternatives for postharvest control of insect pests. Microwave and radio frequency methods hold potential for postharvest thermal disinfestations of stone fruits to replace chemical fumigation. Knowledge of dielectric properties is essential for understanding the interaction between the electromagnetic fields and the target stone fruits and designing treatment beds in industrial applications. Here, we determined the dielectric properties of nectarine, peach, and plum between 10 and 1,800 MHz over a temperature range of 20–60 °C using an impedance analyzer. Our results show that the dielectric constant generally varied between 60 and 75, accounting for changes of 8–10 % due to temperature effect. But, the loss factor decreased linearly with frequency on the log scale at all temperatures for three stone fruits. The loss factor of Mediterranean fruit fly, nectarine, peach, and plum increased about 106, 108, 110, and 64 %, respectively, when the sample temperature increased from 20 to 60 °C. The penetration depth in all stone fruits decreased with increasing frequency and temperature. The loss factor ratio at 27 MHz of Mediterranean fruit fly to nectarine, peach, and plum was 1.65, 1.66, and 1.87 at 20 °C, respectively, suggesting potential differential heating between insects and host stone fruits in radio frequency treatments

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Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization

Cited by 39 publications

References 30 publications

Radio-Frequency Applications for Food Processing and Safety

Radio-Frequency Applications for Food Processing and Safety

Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

Pest control by microwave and radio frequency energy: dielectric properties of stone fruit

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