Radio frequency reheating behavior in a heterogeneous food: A case study of pizza

Lan, Ruange; Qu, Yingtao; Ramaswamy, Hosahalli S.; Wang, Shaojin

doi:10.1016/j.ifset.2020.102478

Cited by 15 publications

(3 citation statements)

References 48 publications

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“…At the same temperature, the volatile aroma component of the RF sample was weaker than that of MW and RT, whereas the scent of the MW samples was gentler than that of the RT samples. This may be due to the differences in molecular vibration [ 12 , 21 ]. The actual mechanism for these differences is unclear.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, RF was proven to be able to extract pectin, phenolic compounds, and anthocyanins [ 20 ]. Ruange Lana et al [ 21 ] showed that RF heating could be an efficient method for heterogeneous food matrices. Conversely, there is no information in the literature on the application of RF as a pretreatment of oilseeds to enhance the quality of TPSO.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

Zhi

Chang

Huang

et al. 2021

Foods

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In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

Zhi

Chang

Huang

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…With selected RF parameters of 6 kW, 27.12 MHz, a maximum reheating temperature of 85 °C, and an electrode gap of 110 mm, a good consistency of pizza bases, cheese, salami, and onions temperatures after 7.33 min of reheating was obtained. The results suggested that heating non-homogeneous foods with similar loss factors and dielectric constants may require higher RF heating rates and that the uniformity of RF heating can be achieved by the moving or rotating of the raw materials [63]. Wang et al (2012) also reheated meat lasagna noodles, a kind of highly heterogeneous food, with RF.…”

Section: Radio Frequencymentioning

confidence: 99%

Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products

Huang

Zhang

Fang

2023

Foods

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With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in the supply chain: (1) susceptible to contamination by microorganisms; (2) rich in starch and prone to stall; and (3) vegetables in the ingredients have the issues of water loss and discoloration, and meat substances are vulnerable to oxidation and deterioration. As different ingredients are used in prepared fried rice, their food processing and quality monitoring techniques are also different. This paper reviews the key factors that cause changes in the quality of prepared fried rice, and the advantages and limitations of technologies in the processing and monitoring processes. The processing technologies for prepared fried rice include irradiation, high-voltage electric field, microwave, radio frequency, and ohmic heating, while the quality monitoring technologies include Raman spectral imaging, near-infrared spectral imaging, and low-field nuclear magnetic resonance technology. These technologies will serve as the foundation for enhancing the quality and safety of prepared fried rice and are essential to the further development of prepared fried rice in the emerging market.

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Radio‐Frequency Technology in Food Processing

Dewan

Panghal

Dabaghiannejad

et al. 2022

Novel Technologies in Food Science

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Radio frequency reheating behavior in a heterogeneous food: A case study of pizza

Cited by 15 publications

References 48 publications

Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products

Radio‐Frequency Technology in Food Processing

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