Investigation of radio frequency heating as a dry-blanching method for carrot cubes

Gong, Chuting; Zhao, Yanyun; Zhang, Hangjin; Yugan, Jin; Miao, Yubin; Jiao, Shunshan

doi:10.1016/j.jfoodeng.2018.10.004

Cited by 47 publications

(9 citation statements)

References 24 publications

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“…Thus, the heating rate was not linearly decreased due to the increase of electrode gap anymore. This was also reported by Gong et al (2019).…”

Section: Tempering Timesupporting

confidence: 82%

Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation

Yao¹,

Zhu²,

He³

et al. 2020

J Food Process Engineering

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To investigate the influences of modes and operating parameters on the radio frequency (RF) tempering uniformity of a pack of frozen pacific sauries, a 27.12 MHz RF equipment was employed for sauries tempering with different input power and electrode gaps under batch and continuous mode. Nine frozen sauries were placed in the RF chamber and tempered under different input power (200, 400, 800, 1,600 W), electrode gaps (7, 8, 9 cm) under batch and continuous tempering mode. With a target end‐point tempering temperature of −4°C. Results showed 200 W/9 cm resulted in the longest tempering time (16.44, 15.43 min) and 1,600 W/7 cm was the shortest (2.95, 3.54 min) under batch mode tempering, respectively. The processing conditions of 200 W/9 cm and 200 W/7 cm under batch mode, and 200 W/8 cm, 200 W/9 cm, 400 W/9 cm, 800 W/8 cm under continuous mode all produced a final sample surface temperature distribution within the range of −10°C to 20°C, which indicated a reasonable tempering process. The area of the high temperature zone (10°C < T ≤ 20°C) of tempered sauries under 200 W/9 cm decreased from 0.28% to 0.23% when switching from batch to continuous mode. This implies that continuous RF tempering could reduce overheating and improve tempering uniformity of sauries.Practical applicationsTempering rate, temperature distribution, and energy consumption are the most important concerns to researchers and the industry since tempering temperature and time are highly correlated to fish product quality. Results in this study showed both batch and continuous mode RF tempering could achieve reasonable tempering effect to a pack of frozen sauries. The application of continuous tempering system is more desirable than the batch ones, which can be applied to the tempering industry with higher throughput and connect to the following continuous processing unit operations. This study will broaden the knowledge of food engineers and provide an alternative technology of aquatic product tempering, and the parameters used in this study can assist technologists for the development of commercial equipment.

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“…Thus, the heating rate was not linearly decreased due to the increase of electrode gap anymore. This was also reported by Gong et al (2019).…”

Section: Tempering Timesupporting

confidence: 82%

Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation

Yao¹,

Zhu²,

He³

et al. 2020

J Food Process Engineering

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“…Zhang et al, 99 who used a 27.12 MHz RF system to investigate the methods that could help improve the heating uniformity of potato by RF blanching (for PPO inactivation), pointed out that the uniformity of RF heating was the best when the gap between the control electrodes was 120 mm, the height of potato block was 60 mm, and the electrical conductivity of the soaking NaCl solution was 0.5 S/m. Similarly, Gong et al, 100 who used RF blanching to inactivate PPO in carrot blocks, reported that the uniformity of RF heating was affected by the gap distance between the electrode plates, size of carrot, and the shape of the treatment chamber. The larger the gap, the better the heating uniformity.…”

Section: Rf Inactivation Technologymentioning

confidence: 94%

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

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“…Some dry blanching techniques allow for combining the process with dehydration, i.e., drying, with the purpose of increasing solute concentration, and thus lowering of the initial freezing point, and the ultimate improvement of the quality of frozen product. Examples of these dry blanching technologies are infrared/hot air blanching [140], and blanching via hot air and radio-frequency heating [141,142]. Dehydration can only be performed at practical time scales for small (sliced) products.…”

Section: Fast Thawingmentioning

confidence: 99%

Impact of Processing Factors on Quality of Frozen Vegetables and Fruits

Sman

2020

Food Eng Rev

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In this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the final quality. Hence, first I review physicochemical and biochemical processes underlying the final quality, such as water holding capacity, ice crystal growth and mechanical damage. Subsequently, I review how each individual processing step impacts the final quality via these fundamental physicochemical and biochemical processes. In this review of processing steps, I also review the potential of novel processing technologies. The results of our literature review are summarized via a causal network, linking processing steps, fundamental physicochemical and biochemical processes, and their correlation with final product quality. I conclude that there is room for optimization of the current production chains via matching processing times with time scales of the fundamental physicochemical and biochemical processes. Regarding novel processing technology, it is concluded in general that they are difficult to implement in the context of existing production chains. I do see the potential for novel processing technology combined with process intensification, incorporating the blanching pretreatment—but which involves quite a change of the production chain.

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Investigation of radio frequency heating as a dry-blanching method for carrot cubes

Cited by 47 publications

References 24 publications

Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation

Radio frequency tempering of frozen pacific sauries (Cololabis saira) under batch and continuous mode: Temperature distribution and energy consumption evaluation

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

Impact of Processing Factors on Quality of Frozen Vegetables and Fruits

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