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Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin

Paper ID Volume ID Publish Year Pages File Format Full-Text
19002 43041 2015 8 PDF Available
Title
Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin
Abstract

•RF heating has the potential to be a sterilization method.•Vacuum packaged Caixin was RF heated at 6 kW, 27.12 MHz.•The RF treatment of 30 mm/20 min reduced the total colony number by 3–4 log.•The RF treatment did not affect the product quality of Caixin.

Radio frequency (RF) heating has the potential to be developed as a sterilization method to control microbes of food products. In the present work, the effects of RF heating on the sterilization and product quality of vacuum packaged Caixin (Brassica campestris L.) were investigated. With the addition of salts and other food additives, the dielectric constant (ɛ′) and loss factor (ɛ″) of Caixin were increased, which was helpful to increase the temperature during RF heating. The results indicated that, coupled with a hot air drying of 60 °C, RF heating at 6 kW, 27.12 MHz and 20 mm/20 min might be the most appropriate conditions to improve the microbial safety of Caixin whereas the physico-chemical and sensory qualities were not compromised.

Keywords
Radio frequency heating; Vacuum packaged Caixin; Microbial safety; Product quality; Physico-chemical qualities; Sensory qualities
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Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 95, July 2015, Pages 47–54
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us