Interaction of Electromagnetic Waves with Granular Agricultur product and Insects

Rashkovan, V. M.; Khizhnyak, N.A.; Basteev, A.V.; Bazyma, Leonid; Rivera, Laura Estela Castrillón; Ponomaryova, Iryna

doi:10.1080/08327823.2003.11688501

Cited by 9 publications

(8 citation statements)

References 5 publications

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“…Wang et al [ 28 , 48 , 49 ] have indicated preferential heating of insects when walnut kernels and codling moth were subjected to radio frequency (27 MHz) and microwave frequency (2450 MHz) heating. Similar finding was observed by Ikediala et al [ 116 ] and Raskovan et al [ 117 ] for insect infested grain when subjected to radio frequency heating. They have reported that the dielectric constant and dielectric loss factor for granary weevil were greater than those of host grain in frequency band from 2 to 150 MHz.…”

Section: Various Methods Of Insect Controlsupporting

confidence: 90%

Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

Das

Kumar

Shah

2013

International Journal of Food Science

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Insects and pests constitute a major threat to food supplies all over the world. Some estimates put the loss of food grains because of infestation to about 40% of the world production. Contemporary disinfestation methods are chemical fumigation, ionizing radiation, controlled atmosphere, conventional hot air treatment, and dielectric heating, that is, radio frequency and microwave energy, and so forth. Though chemical fumigation is being used extensively in stored food grains, regulatory issues, insect resistance, and environmental concerns demand technically effective and environmentally sound quarantine methods. Recent studies have indicated that microwave treatment is a potential means of replacing other techniques because of selective heating, pollution free environment, equivalent or better quality retention, energy minimization, and so forth. The current paper reviews the recent advances in Microwave (MW) disinfestation of stored food products and its principle and experimental results from previous studies in order to establish the usefulness of this technology.

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Section: Various Methods Of Insect Controlsupporting

confidence: 90%

Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

Das

Kumar

Shah

2013

International Journal of Food Science

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“…It showed a higher RF sensitivity to the exposed ionic contents of material, and the importance of considering the whole insects for RF disinfestation. Rashkovan et al [12] reported ε of the granary weevil and wheat at frequencies between 20 and 150 MHz at 25 • C. The ε of the insect, in average, was 8.5 times higher than that of the wheat. The work was primarily focused on the estimation of the absolute electric field inside an isolated particle in terms of the external electric field.…”

Section: Introductionmentioning

confidence: 99%

Elimination of Cruptolestes Ferrungineus S. In Wheat by Radio Frequency Dielectric Heating at Different Moisture Contents

Shrestha

Yu²,

Baik³

2013

PIER

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Abstract-Radio frequency (RF) dielectric heating was tested to control Cryptolestes ferrungineus S. in the bulk wheat samples (ca.152 g, dia. = 50 mm, ht. = 100 mm) at the MCs (%, w. b.) of 12, 15, and 18 using a pilot-scale RF heater (1.5 kW, 27.12 MHz) in the batch mode. When the temperature of the hottest spot (geometric center) of the sample, T H was at 80 • C, all the adult insects were found dead at the cold spots, near bottom-wall, at 50.7 to 56.0 • C depending up on the wheat MCs. The temperatures of the insectslurries higher than that of the bulk wheat by 0.8 to 15.1 • C indicated the selective heating of the insects. The mortalities of adult insects were almost constant within the quarantine period, QP1 (5 wk). The elapsed time during QP1 had a significant effect only on the insects' mortalities with the wheat at 12% MC. The wheat MC had only marginal significance on the absolute mortalities of insects. The larvae were completely destroyed at temperatures between 55 and 60 • C. The complete mortality of all life stages (eggs, larvae, pupae, and adults) of the insect was achieved at T H = 80 • C without any emergence of the insects during QP2 (8 wk). The RF treatment enhanced the germination of the wheat kernels at 12% MC while it was decreased by 2 to 33% depending up on the wheat MC, and the treatment temperature. Temperature had no significant effect on the falling numbers, and the yields of flour, bran, and shorts, and the peak bandwidth and the MC of the wheat, and the flour protein values. The means of the mixing-development-time deferred from the controls mostly for the wheat at 15% MC and T H = 70 • C, and 18% MC and T H = 70 and 80 • C. The mean-peakheight and the color values varied between 4 and 16%, and 3 and 6% off the controls depending up on the temperatures. The uniform temperature of 60 • C should be enough 518Shrestha, Yu, and Baik to control all life stages of the insect completely with a little or no changes in the important product qualities and germination of the wheat at MCs safe for the storage. Future research mainly focused on better estimation of the insect-to-grain electric field intensities is essential.

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“…any adverse effects on the quality of the product with the application of optimized RF electrode current and product exposure time (Rashkovan et al, 2003).…”

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confidence: 99%

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

Indumathi

Loganathan

Shanmugasundaram

2021

J. Food Process. Preserv.

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Wheat flour is the ideal sustenance in food processing and the cornerstone of essential staple foods, universally. In the current lifestyle, people prefer sustenance that is ready to use and available on the market. In this context, storing wheat flour in a good environment and protecting it from external factors is a big challenge (Xu et al., 2018). The shelf-life of wheat flour is confined to few months because of insect infestation, due to contamination during packaging and climatic conditions that result in the outbreak of insects (Doblado-Maldonado et al., 2012). Even in the sealed pouches of wheat flour also, the presence of insects is inevitable due to a lack in post-harvest disinfestation technology. Pesticides are often used to avoid losses associated with infestation throughout the storage of wheat flour, contributing to the issue of pesticide tolerance in insects as well as residues in food products (Zhao et al., 2020). Therefore, an alternative method for disinfecting the insects in wheat flour needs to be explored.Novel electromagnetic wave techniques are enticing the researchers as they leave no toxic substances in the food product and for not inducing insect resistance (Patil et al., 2020). In recent history, radiofrequency (RF) disinfestation is an emerging technology to prevent food commodities from infestation during storage.Radiofrequency waves range from 1 to 300 MHz, whereas 13.56, 27.12, and 40.68 MHz are reserved for commercial, technological, and medical purposes, with a view to prevent possible interference with other spectrum users (Ozturk et al., 2017). In RF disinfestation, water molecules present in the insects are subjected to continuous friction with cell organelles which leads to disruption of cells that results in death. Thus, all phases of insects can be killed without

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Interaction of Electromagnetic Waves with Granular Agricultur product and Insects

Cited by 9 publications

References 5 publications

Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

Elimination of Cruptolestes Ferrungineus S. In Wheat by Radio Frequency Dielectric Heating at Different Moisture Contents

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

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