Identifying possible non-thermal effects of radio frequency energy on inactivating food microorganisms

Kou, Xiaoxi; Li, Rui; Hou, Lixia; Zhang, Lihui; Wang, Shaojin

doi:10.1016/j.ijfoodmicro.2018.01.025

Cited by 50 publications

(24 citation statements)

References 51 publications

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“…RF heating was considered as an alternative to conventional heating such as for disinfection, cooking, blanching, thawing and also for the treatment of fresh foods (Guo et al, 2019; Hou, Johnson, & Wang, 2016; Zhang, Lyng, & Brunton, 2004; Zhang et al, 2017; Zhang, Chen, Mujumdar, Zhong, & Sun, 2015). In response to RF fields, cell death occurs as a result of frictional interaction between polarized molecules and charged ions (Kou, Li, Hou, Zhang, & Wang, 2018).…”

Section: Radiofrequency (Rf)mentioning

confidence: 99%

Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

Afraz

Khan

Roobab

et al. 2020

J Food Process Engineering

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Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf-life of egg components is known to have adverse effect on heat-sensitive proteins leading to protein denaturation and aggregation thus, reducing the required functional, technological, and overall quality of egg proteins and other constituents. Therefore, the current challenge is to identify novel processing techniques that not only improve the intrinsic functional properties of eggs or its components, but also improve the quality of the product. This review focuses on the use of technologies such as ultrasound, pulsed electric field, high-pressure processing, radiofrequency, ultraviolet light, microwave, and cold plasma for egg products. These novel technologies are known for their advantages over thermal treatments especially in protecting the heat sensitive nature and retaining the overall quality of the egg and egg products. Availability of alternatives processing has significantly improved the structural properties, techno-functional, nutritional and as well improving the safety egg and egg products. Practical Application Eggs are consumed worldwide as whole egg or in some cases, consumed partly as egg whites or egg yolks. Egg components with improved techno-functional properties can be used in various food industries (such as baking, confectionery, and culinary preparation, etc.). Value addition of new products can be achieved through modification of egg proteins. Additionally, these techniques also provide microbial safety and have a reduced impact on nutritional content and overall food quality. 1 | INTRODUCTION Current consumers demand that food manufacturers switch to a more cost-effective, nutritionally stable, and environment-friendly processing technology, as conventional technologies are seen to promote concerns in the aspects of quality, safety, and toxicity (Aadil

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Section: Radiofrequency (Rf)mentioning

confidence: 99%

Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

Afraz

Khan

Roobab

et al. 2020

J Food Process Engineering

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“…However, not only the setpoint temperature and time have an important effect on thermal inactivation rates of food microorganisms, but other aspects of heating treatment conditions, i.e. heating rate and heating uniformity, are also determinants (Kou et al, 2018). In the present work, it is remarkable that the cooking process carried out for 8 min at 60ºC and 80ºC practically did not affected the number of viable microorganisms in the omelettes, maintaining the inoculation level (~ 10 7 CFU/g).…”

Section: Survival Of Staphylococcus After Cookingmentioning

confidence: 99%

Survival and development of Staphylococcus in egg products

Sánchez

Neira

Laca

et al. 2019

LWT

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In this work, Staphylococcus has been employed to simulate a contamination of different egg foodstuffs. Liquid (egg white, egg yolk and whole egg) and also solid (Spanish potato omelette) products have been employed as model foods. The effect of different parameters, i.e. oxygen availability, cooking temperature and storage temperature, on microorganism survival and development has been evaluated. In addition, the structure of solid foods has been analysed by means of rheological measurements. Results showed that Staphylococcus behaviour in liquid media was strongly influenced by the oxygen concentration, which is determinant for the specific growth rates (μ). In solid foods, the increase of cooking temperature to 100ºC reduced the microbial viability by one order of magnitude with respect to the raw foodstuff. Additionally, it was observed that the structure of the omelette, which depended on the cooking temperature, was a key parameter regarding the μ values. Therefore, to avoid the risk of food poisoning by Staphylococcus proliferation, in the case of egg products cooked only for few minutes, the cooking temperature should be higher than 100ºC and *Manuscript Click here to view linked References 2 the subsequent storage should be at refrigeration temperatures that increase the lag phase and decrease the growth rate.

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“…Radio-frequency (RF) refers to the use of energy released from electromagnetic waves (1-300 MHz) for the generation of heat within food. 11,12 It is regarded as a promising alternative to conventional thermal processing owing to its rapid and volumetric heating, better heating uniformity, greater penetration depth, and lower cost. 13 Previous studies on RF have been successful in cooking, 14 thawing, 15 disinfestation, 16 drying, 17 baking, 18 and roasting.…”

Section: Introductionmentioning

confidence: 99%

Effect of radio‐frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris

Liang

Zhang

Zhao³

2018

J Sci Food Agric

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Identifying possible non-thermal effects of radio frequency energy on inactivating food microorganisms

Cited by 50 publications

References 51 publications

Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

Survival and development of Staphylococcus in egg products

Effect of radio‐frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris

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