Pilot-Scale Radio Frequency-Assisted Pasteurization of Chili Powders Prepacked by Different Packaging Films

Abstract

Radio frequency (RF) can penetrate most packaging films and has the advantages of pasteurizing prepackaged low-moisture foods and avoiding secondary contamination. The suitable films for prepacking chili powders and the corresponding pasteurization process are unclear. This study aimed to select a suitable film for prepackaging chili powders, optimize the parameters of RF heating prepackaged chili powders, and evaluate the effects of RF-assisted pasteurization on the quality of chili powders. The results showed that the non-woven fabric (NWF) is suitable for prepackaging chili powders by evaluating the influence of RF heating on packaging films (appearance, sealing performance, mechanical properties.). Using NWF, chili powders inoculated with Salmonella enterica Enteritidis PT 30 still achieved 6.81 ± 0.64 log CFU/g reduction, treated by RF heating at an average temperature of 67.06 °C for 7.5 min with an electrode gap of 110 mm, held for 12.5 min at a hot-air convection oven. The pasteurization process had no significant (p > 0.05) effect on the quality (appearance, volatile, and capsaicin) of chili powders. The results indicated that chili powders packed with NWF could still be effectively pasteurized by RF-assisted hot air. This study proposed a viable approach to avoid secondary contamination by adding packaging before pasteurization.

Influence of microbial cell morphology and composition on radio frequency heating of simple media at different frequencies

“…Therefore, RF as a heating technique has been already highly applied in the food industry, for processes such as thawing 3 – 5 , drying 6 , 7 , disinfestation 8 – 10 , and inactivation of enzymes 11 , 12 . Furthermore, RF treatments have also shown to be an effective technique for food pasteurization 13 – 15 , enabling the inactivation of pathogenic microorganisms in different food products 16 , 17 . Hence, RF constitutes a promising and important modern heating technique in the food processing industry 18 .…”