Radiofrequency pasteurization of inoculated ground beef homogenate

Nagaraj, G.; Purohit, Anuj; Harrison, Mark A.; Singh, Rakesh K.; Hung, Yen‐Con; Mohan, Anand

doi:10.1016/j.foodcont.2015.04.020

Cited by 20 publications

(4 citation statements)

References 37 publications

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“…These are influenced by the applied frequency the material temperature and moisture (Guo et al 2009;Zhu et al 2012;Guo & Zhu, 2014). The application of dielectric heating for disinfestation, drying, pasteurization, and thawing has been studied by many scholars (Bedane et al 2017;Li et al 2018;Ling et al 2016;Li et al 2017;Nagaraj et al 2016;Zheng et al 2017;Zhou et al 2017;Zhou et al 2018a, b). However, there is no specific research on the dielectric properties of edible fungi powder in the frequency range of 1-3000 MHz, and the relationship between the dielectric properties of edible fungi powder and their influencing factors.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of edible fungi powder related to radio-frequency and microwave drying

Han

Lagnika

et al. 2021

Food Prod Process and Nutr

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Edible fungi are rich in nutrition, but they are susceptible to spoilage, and often prolonged by drying. RF and microwave energy drying have the advantages of short drying time, high energy efficiency and good process control. However, to develop an effective dielectric drying method, it is important to understand dielectric properties, the major factor characterizing the interaction between the electromagnetic energy and the food. At present, there is a lack of research on dielectric properties of edible fungi. In this study, a vector network analyzer and an open-ended coaxial-line probe were employed to measure the dielectric parameters. The dielectric parameters were observed at different temperatures (25–85 °C) for edible fungi powder with moisture content ranging from 5 to 30% wet basis over a frequency range of 1–3000 MHz. The relationship between the dielectric properties and frequency, temperature, and moisture content were obtained via regression analysis. Further, the dielectric penetration depth was calculated, and the effects of frequency, moisture content, and temperature on the penetration depth were also analyzed. The results showed that the dielectric properties of edible fungi powder increased with an increase in moisture content and temperature, while they decreased with increasing frequency. At high moisture content and temperature, the increase in dielectric properties was slightly larger than that at low moisture content and temperature. The dielectric properties changed more evidently at lower radio frequencies than at higher radio frequencies. The penetration depth decreased with an increase in temperature, moisture content, and frequency. It can be concluded that a large penetration depth at radio frequencies below 100 MHz could be used to dry edible fungi on a large scale, whereas microwave energy could be employed for drying edible fungi on a small scale.

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Section: Introductionmentioning

confidence: 99%

Dielectric properties of edible fungi powder related to radio-frequency and microwave drying

Han

Lagnika

et al. 2021

Food Prod Process and Nutr

View full text Add to dashboard Cite

show abstract

“…Radiofrequency (RF) heating has been studied in solid food for the purposes of sterilising dried fruits [14,15], cereals [16,17], spices [18,19], and meat [20][21][22]. The success of its application to liquids in continuous processing is due to the high degree of penetration of RF energy, achieving a uniform heating of the product [23].…”

Section: Introductionmentioning

confidence: 99%

Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology

et al. 2022

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Thanks to food technology, the production of cold tomato soups such as salmorejo, a traditional Spanish dish, has become industrialised. Thermal treatments play an important role in ready-to-eat meals, prolonging their shelf-life. Radiofrequency (RF) heating is less energy-intensive than conventional heat exchangers and has been successfully used to pasteurise food; novel applications, however, provide results at laboratory or pilot scale, so conclusions might not be translatable to industry. In this study, a prospective Life-Cycle Assessment of salmorejo pasteurised using RF was performed to highlight the relevance of upscaling and to compare its environmental impacts with those of conventional pasteurisation. “Gate-to-gate” results show that the pilot has greater environmental impacts due to its greater energy consumption, as thermal energy is not recovered. The packing and landfill of organic waste exhibit the highest impacts at industrial scale. RF technology does not imply significant environmental improvements versus conventional pasteurisation. Potential changes in the energy background of future scenarios have relevant consequences in the environmental impacts. “Farm-to-factory-gate” analysis highlights ingredients and tomato valorisation as the most impacting stages. The prospective LCA of scaled up scenarios constitutes a tool for environmental screening in food ecodesign, contributing to Sustainable Development Goal 12.

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“…RF has been demonstrated to reduce pathogenic microorganisms in ground beef similar to conventional heating but with much shorter cooking times (Guo et al, 2006). More recently, a pilot-scale RF (6 kW) equipment was demonstrated to effectively reduce pathogenic loads in ground beef (Nagaraj et al, 2016) and in non-intact beef steaks (Rincon and Singh, 2016). Thus, RF is a promising technology for meat processing that warrants further exploring of process design, material properties, and effects on physical and chemical qualities of RF-treated meat products (Zhang et al, 2022).The RF heating has been shown to be much more rapid than conventional heating (Traffano-Schiffo et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

Purohit

Kumari

Roy

et al. 2022

Front. Food. Sci. Technol.

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Dielectric properties of ground beef as affected by the variation of fat content (73/27, 80/20, and 85/15 lean/fat) and temperature (0–90 °C) were determined using a parallel plate LCR meter and liquid test fixture at the radiofrequency (RF) of 27.12 MHz. The values of dielectric constant (ε′) and dielectric loss factor (ε'') of ground beef significantly increased with temperature (p < 0.05) whereas the values of penetration depth (dp) decreased with temperature (p < 0.05) up to the respective points of local extrema. Values of both ε′ and ε'' were significantly lower (p < 0.05) for the leaner blend 85/15 and conversely, penetration depth was significantly higher (p < 0.05) for the leaner blend. As temperature increased beyond the point of maximum for ε′ and ε'' and point of minimum for dp, there was no significant difference in the dielectric properties between the different lean/fat blends. Predictive equations of second order in temperature and fat content were developed for the dielectric properties which explained 74, 93, and 98% variation in ε′, ε'', and for dp respectively, based on R2 values. The dielectric properties and their fitted models can be utilized for designing pilot and mass scale RF processes for heating ground beef.

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Radiofrequency pasteurization of inoculated ground beef homogenate

Cited by 20 publications

References 37 publications

Dielectric properties of edible fungi powder related to radio-frequency and microwave drying

Dielectric properties of edible fungi powder related to radio-frequency and microwave drying

Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

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