Radio frequency electric fields processing of orange juice

Geveke, David J.; Brunkhorst, C.; Fan, Xuetong

doi:10.1016/j.ifset.2007.04.012

Cited by 59 publications

(28 citation statements)

References 15 publications

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“…The RFDH reduced the time to achieve the target temperatures compared with conventional heating. Geveke et al (2007), however, reported that RFDH treatment of pulp-free orange juice at 21.1 kHz and 60°C reduced the Escherichia coli K12 population by 2.1 log cfu/mL, whereas the E. coli population did not decrease when Values within a column differ significantly (P ≤ 0.05). 1 Mean ± SE (n = 3).…”

Section: Resultsmentioning

confidence: 92%

Validation of radio-frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk

Michael

Phebus

Thippareddi

et al. 2014

Journal of Dairy Science

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Cronobacter sakazakii and Salmonella species have been associated with human illnesses from consumption of contaminated nonfat dry milk (NDM), a key ingredient in powdered infant formula and many other foods. Cronobacter sakazakii and Salmonella spp. can survive the spray-drying process if milk is contaminated after pasteurization, and the dried product can be contaminated from environmental sources. Compared with conventional heating, radio-frequency dielectric heating (RFDH) is a faster and more uniform process for heating low-moisture foods. The objective of this study was to design an RFDH process to achieve target destruction (log reductions) of C. sakazakii and Salmonella spp. The thermal destruction (decimal reduction time; D-value) of C. sakazakii and Salmonella spp. in NDM (high-heat, HH; and low-heat, LH) was determined at 75, 80, 85, or 90 °C using a thermal-death-time (TDT) disk method, and the z-values (the temperature increase required to obtain a decimal reduction of the D-value) were calculated. Time and temperature requirements to achieve specific destruction of the pathogens were calculated from the thermal destruction parameters, and the efficacy of the RFDH process was validated by heating NDM using RFDH to achieve the target temperatures and holding the product in a convection oven for the required period. Linear regression was used to determine the D-values and z-values. The D-values of C. sakazakii in HH- and LH-NDM were 24.86 and 23.0 min at 75 °C, 13.75 and 7.52 min at 80 °C, 8.0 and 6.03 min at 85 °C, and 5.57 and 5.37 min at 90 °C, respectively. The D-values of Salmonella spp. in HH- and LH-NDM were 23.02 and 24.94 min at 75 °C, 10.45 and 12.54 min at 80 °C, 8.63 and 8.68 min at 85 °C, and 5.82 and 4.55 min at 90 °C, respectively. The predicted and observed destruction of C. sakazakii and Salmonella spp. were in agreement, indicating that the behavior of the organisms was similar regardless of the heating system (conventional vs. RFDH). Radio-frequency dielectric heating can be used as a faster and more uniform heating method for NDM to achieve target temperatures for a postprocess lethality treatment of NDM before packaging.

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Section: Resultsmentioning

confidence: 92%

Validation of radio-frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk

Michael

Phebus

Thippareddi

et al. 2014

Journal of Dairy Science

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“…But the major challenge of this heating method is overheating in corners and edges within the treated materials, especially in foods with intermediate and high moisture contents Farag, Marra, Lyng, Morgan, & Cronin, 2010;Fu, 2004;Tiwari, Wang, Tang, & Birla, 2011a, 2011b. Higher temperatures would effectively kill the insects or microorganisms, but might result in serious deteriorations in product quality (Birla, Wang, Tang, & Hallman, 2004;Geveke, Brunkhorst, & Fan, 2007;Geveke, Kozempel, Scullen, & Brunkhorst, 2002;Wang, Yue, Tang, & Chen, 2005). To ensure product safety and meet regulatory requirements, it is essential to improve the RF heating uniformity and the temperature distributions within products.…”

Section: Introductionmentioning

confidence: 99%

Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans

Huang

Zhang

Marra

et al. 2016

Innovative Food Science & Emerging Technologies

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“…The results of those studies suggested that the inactivation mechanism of RFEF is disruption of the bacterial structure, leading to cell damage and leakage of intracellular materials. This was verified for apple juice (Geveke and Brunkhorst, 2004), orange juice (Geveke et al, 2007), and apple cider (Geveke and Brunkhorst, 2008). Kotnik et al (1998) reported on the time course of transmembrane voltage induced by RFEF.…”

Section: Introductionmentioning

confidence: 58%