Effect of radio frequency heating on the sterilization and product quality of vacuum packaged 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 additi...
| Main Authors: | , , , , |
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| Format: | Journal Article |
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Institution of Chemical Engineers
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/28915 |
| _version_ | 1848752664131665920 |
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| author | Liu, Q. Zhang, M. Xu, B. Fang, Zhongxiang Zheng, D. |
| author_facet | Liu, Q. Zhang, M. Xu, B. Fang, Zhongxiang Zheng, D. |
| author_sort | Liu, Q. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T08:12:13Z |
| format | Journal Article |
| id | curtin-20.500.11937-28915 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:12:13Z |
| publishDate | 2015 |
| publisher | Institution of Chemical Engineers |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-289152017-09-13T15:19:07Z Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin Liu, Q. Zhang, M. Xu, B. Fang, Zhongxiang Zheng, D. 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. 2015 Journal Article http://hdl.handle.net/20.500.11937/28915 10.1016/j.fbp.2015.03.007 Institution of Chemical Engineers restricted |
| spellingShingle | Liu, Q. Zhang, M. Xu, B. Fang, Zhongxiang Zheng, D. Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin |
| title | Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin |
| title_full | Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin |
| title_fullStr | Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin |
| title_full_unstemmed | Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin |
| title_short | Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin |
| title_sort | effect of radio frequency heating on the sterilization and product quality of vacuum packaged caixin |
| url | http://hdl.handle.net/20.500.11937/28915 |