Effects of radio frequency heating on microbial populations and physicochemical properties of buckwheat

Xu, Jian-Zhong; Yang, Gaoji; Li, Rui; Xu, Yuanmei; Lin, Bo; Wang, Shaojin

doi:10.1016/j.ijfoodmicro.2021.109500

Cited by 13 publications

(2 citation statements)

References 47 publications

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“…A similar study was conducted by Xu et al [74] on buckwheat. The main goal was to inactivate the natural flora in this product using RF (27.12 MHz, 6 kW).…”

Section: Food Qualitysupporting

confidence: 60%

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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“…A similar study was conducted by Xu et al [74] on buckwheat. The main goal was to inactivate the natural flora in this product using RF (27.12 MHz, 6 kW).…”

Section: Food Qualitysupporting

confidence: 60%

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

Bermúdez‐Aguirre¹,

Niemira²

2023

Foods

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“…(2023) found that MW‐treated flour agglomerates into large clusters. This difference may have been caused by the melting or gelatinization of starch during RF heating (Xu et al., 2023). A recent study reported that cooked rice becomes harder and less sticky after prolonged storage because of enzymatic and nonenzymatic reactions that weaken the cell wall structure, allowing the formation of protein‐rich regions owing to the higher resistance to water absorption; hence, aged rice cooked with less water showed a harder texture (Chitsuthipakorn & Thanapornpoonpong, 2023).…”

Section: Effects Of Advanced Thermal Processing On Food Grain Texturementioning

confidence: 99%

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

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Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

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Developing effective radio frequency and ultraviolet combination technology based on evaluating quality characteristics of buckwheat

Fan

Zhou

et al. 2023

Innovative Food Science & Emerging Technologies

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Effects of radio frequency heating on microbial populations and physicochemical properties of buckwheat

Cited by 13 publications

References 47 publications

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

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

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Developing effective radio frequency and ultraviolet combination technology based on evaluating quality characteristics of buckwheat

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