Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (Eriobotrya japonica)

2021 ◽  
Vol 27 (6) ◽  
pp. 847-857
Author(s):  
Grace Lara ◽  
Chieko Takahashi ◽  
Miku Nagaya ◽  
Kunihiko Uemura
Keyword(s):  
Radio Frequency ◽  
Shelf Life ◽  
Eriobotrya Japonica ◽  
Radio Frequency Heating ◽  
Fresh Cut ◽  
Frequency Heating

scholarly journals Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

Foods ◽  
2014 ◽  
Vol 3 (2) ◽  
pp. 318-335 ◽  
Author(s):  
Caroline Siefarth ◽  
Thi Tran ◽  
Peter Mittermaier ◽  
Thomas Pfeiffer ◽  
Andrea Buettner
Keyword(s):  
Radio Frequency ◽  
Shelf Life ◽  
Radio Frequency Heating ◽  
Sensorial Quality ◽  
Frequency Heating

scholarly journals Radio Frequency Heating of Milk–Effects on Quality, Safety, and Shelf Life Assessed Using Artificial Senses and Chemometric Tools

Electronics ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 402 ◽  
Author(s):  
Ambra Di Rosa ◽  
Francesco Leone ◽  
Fernando Bressan ◽  
Giuseppe Battaglia ◽  
Tania Veccia ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Shelf Life ◽  
Bovine Milk ◽  
Storage Period ◽  
Food Product ◽  
Hot Water ◽  
Radio Frequency Heating ◽  
Temperature Regimes ◽  
The Impact ◽  
Frequency Heating

Thermal treatments are widely-used strategies in the food industry to inactivate microorganisms and enzymes in order to guarantee safe products without the need for preservatives, while still prolonging their shelf life. Commercial sterilization usually relies on pressurized hot water or steam, often leading to long process times and to surface dehydration phenomena and overheating. However, from the recent studies in the field of radio frequency heating, it has emerged that food products can be processed with time-temperature regimes that are much milder than those required with conventional techniques, resulting in minimal modification of the sensory and nutritive attributes of the food product itself. In the present work, raw bovine milk was sterilized through a combination of steam and radio frequencies, at various temperatures. Alongside the chemical composition, the pH, acidity, and total mesophilic count have been evaluated before and after the process and at the different exit temperatures, in order to study the impact of this technique on milk quality and safety aspects, during a storage period of 55 days at +4°C. Moreover, the organoleptic properties of milk have been studied using artificial senses coupled with chemometrics. Different temperatures lead to homogenous physicochemical and microbiological results, which conform to those expected for a good quality bovine milk. The assessment of flavor and appearance revealed retained or the minimally modified milk sensorial properties. Therefore, RF heating appears to be a suitable technique for the production of safe milk with a prolonged shelf life up to 40–45 days and without significant alterations of the organoleptic and nutritional attributes.

RADIO-FREQUENCY HEATING OF HAM TO ENHANCE SHELF-LIFE IN VACUUM PACKAGING

2004 ◽  
Vol 27 (4) ◽  
pp. 267-283 ◽  
Author(s):  
V. ORSAT ◽  
L. BAI ◽  
G.S.V. RAGHAVAN ◽  
J.P. SMITH
Keyword(s):  
Radio Frequency ◽  
Shelf Life ◽  
Vacuum Packaging ◽  
Radio Frequency Heating ◽  
Frequency Heating

Non-invasive Temperature Monitoring Using Small Coils During Radio-frequency Heating.

2001 ◽  
Vol 17 (1) ◽  
pp. 33-43
Author(s):  
TAKEO HASEGAWA ◽  
YEUN-HWA GU ◽  
HIROAKI USHIBA ◽  
KENSAKU HARA ◽  
SATORU ANDOU ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Temperature Monitoring ◽  
Radio Frequency Heating ◽  
Non Invasive ◽  
Frequency Heating

scholarly journals Protein adsorption enhanced radio-frequency heating of silica nanoparticles

2013 ◽  
Vol 103 (4) ◽  
pp. 043706 ◽  
Author(s):  
Jarek Wosik ◽  
Rohit Pande ◽  
Leiming Xie ◽  
Dhivya Ketharnath ◽  
Srimeenakshi Srinivasan ◽  
...  
Keyword(s):  
Radio Frequency ◽  
Silica Nanoparticles ◽  
Protein Adsorption ◽  
Radio Frequency Heating ◽  
Frequency Heating
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