1
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Jiao Q, Lin B, Mao Y, Jiang H, Guan X, Li R, Wang S. Effects of combined radio frequency heating with oven baking on product quality of sweet potato. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109097] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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2
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Appugol KA, Mangang IB, Shanmugasundaram S, Manickam L. Radiofrequency heating: A novel thermal‐treatment on the quality of peanut during disinfestation of
Caryedon serratus
and its potential in reducing aflatoxin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Karuna Ashok Appugol
- Storage Entomology Laboratory, Department of Academics and HRD National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
| | - Irengbam Barun Mangang
- Storage Entomology Laboratory, Department of Academics and HRD National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
| | - S. Shanmugasundaram
- Planning and monitoring Cell National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
| | - Loganathan Manickam
- Storage Entomology Laboratory, Department of Academics and HRD National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
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3
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Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations. Foods 2022; 11:foods11131885. [PMID: 35804700 PMCID: PMC9265784 DOI: 10.3390/foods11131885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 06/22/2022] [Accepted: 06/22/2022] [Indexed: 12/04/2022] Open
Abstract
Hot air roasting is a popular method for preparing almonds, but it takes a long time. We roasted almonds via dielectric heating using 5 kW, 40.68 MHz batch radio-frequency (RF) equipment and analyzed their quality and aroma using a gas chromatography/ion mobility spectrometer and sensory evaluation. Almonds with an initial moisture content of 8.47% (w.b.) were heated at an RF electrode gap of 10 cm; the target roasting temperature of 120 °C was achieved at weights of 0.5, 1, 1.5, and 2 kg for 4, 3.5, 7.5, and 11 min, respectively; and the moisture content was reduced to less than 2% (w.b.). For comparison, 1 kg of almonds was roasted in a 105 °C conventional oven for 120 min. The darker color and lower moisture content, water activity, and acid value of the RF-roasted almonds were favorable for preservation. The aroma analysis using gas chromatography/ion mobility spectroscopy (GC–IMS) revealed that the aroma signal after roasting was richer than that of raw almonds, and principal component analysis (PCA) demonstrated that the aromas of roasted and commercial almonds were similar. The RF-roasted almonds presented a better flavor, texture, and overall preferability compared to commercial almonds. RF heating could be used in the food industry to roast nuts.
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4
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Yao Y, Zhang B, Zhou L, Wang Y, Fu H, Chen X, Wang Y. Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02856-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Yarrakula S, Mummaleti G, Pare A, Vincent H, Saravanan S. Hot air–assisted radio frequency hybrid technology for inactivating lipase in pearl millet. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Srinivas Yarrakula
- Centre for Excellence in Non‐Thermal Processing, Planning and Monitoring Cell Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Gopinath Mummaleti
- Department of Food Biotechnology Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Akash Pare
- Department of Academics & Human Resource Development Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Hema Vincent
- Centre for Excellence in Grain Science Food Processing Business Incubation Centre Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Shanmugasundaram Saravanan
- Centre for Excellence in Non‐Thermal Processing, Planning and Monitoring Cell Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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6
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Wang F, Shao W, Yang D. Effect of different drying methods on drying characteristics and quality of
Camellia oleifera
seeds. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15976] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fenghe Wang
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang China
| | - Wenhui Shao
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang China
| | - Deyong Yang
- College of Engineering China Agricultural University Beijing China
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7
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Lipan L, Cano-Lamadrid M, Vázquez-Araújo L, Sendra E, Hernández F, Corell M, Moriana A, Carbonell-Barrachina ÁA. How does water stress and roasting temperature affect the physicochemical parameters of almonds? Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Mao Y, Wang S. Recent developments in radio frequency drying for food and agricultural products using a multi-stage strategy: a review. Crit Rev Food Sci Nutr 2021; 63:2654-2671. [PMID: 34583556 DOI: 10.1080/10408398.2021.1978925] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Radio frequency (RF) drying is an emerging technology for food and agricultural products, holding features of rapid, uniform, stable, and volumetric heating, high energy efficiency, and moisture leveling. However, the RF drying with a single stage commonly has drawbacks of unexpected product quality, non-uniform moisture distribution, and prolonged drying time. The multi-stage drying approach could overcome the shortcomings of one-stage strategy accordingly by applying different drying methods or operating parameter values in each phase separately. This review describes the principle of RF heating, presents the typical systems and superiorities of RF drying, and provides a comprehensive overview on recent development in applications of both the one-stage and the multi-stage RF drying, and analysis of drying characteristics and merits for different types of the two-stage strategy. This review finally proposes recommendations for future studies in improving and optimizing the existing RF drying protocols and scaling up them to industrial applications.
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Affiliation(s)
- Yuxiao Mao
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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9
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Zhu J, Zhang D, Zhou X, Cui Y, Jiao S, Shi X. Development of a pasteurization method based on radio frequency heating to ensure microbiological safety of liquid egg. Food Control 2021. [DOI: 10.1016/j.foodcont.2019.107035] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Sruthi NU, Premjit Y, Pandiselvam R, Kothakota A, Ramesh SV. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chem 2021; 348:129088. [PMID: 33515948 DOI: 10.1016/j.foodchem.2021.129088] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/10/2021] [Indexed: 11/26/2022]
Abstract
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burgeoning demand for fortified roasted products along with the concern for food hygiene and the effects of harmful compounds, novel roasting techniques, and equipment to overcome the limitations of conventional operations are indispensable. Roasting techniques employing microwave, infrared hot-air, superheated steam, Revtech roaster, and Forced Convection Continuous Tumble (FCCT) roasting have been figuratively emerging to prominence for effectively roasting different foods without compromising the nutritional quality. The present review critically appraises various conventional and emerging roasting techniques, their advantages and limitations, and their effect on different food matrix components, functional properties, structural attributes, and sensory aspects for a wide range of products. It was seen that thermal processing at high temperatures for increased durations affected both the physicochemical and structural properties of food. Nevertheless, novel techniques caused minimum destructive impacts as compared to the traditional processes. However, further studies applying novel roasting techniques with a wide range of operating conditions on different types of products are crucial to establish the potential of these techniques in obtaining safe, quality foods.
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Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Yashaswini Premjit
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India
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11
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Ma L, Zhang M, Xu J, Bai B. Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110203] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109754] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Dag D, Singh RK, Kong F. Developments in Radio Frequency Pasteurization of Food Powders. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1775641] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Rakesh K. Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
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14
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Salehi B, Gültekin-Özgüven M, Kirkin C, Özçelik B, Morais-Braga MFB, Carneiro JNP, Bezerra CF, da Silva TG, Coutinho HDM, Amina B, Armstrong L, Selamoglu Z, Sevindik M, Yousaf Z, Sharifi-Rad J, Muddathir AM, Devkota HP, Martorell M, Jugran AK, Cho WC, Martins N. Antioxidant, Antimicrobial, and Anticancer Effects of Anacardium Plants: An Ethnopharmacological Perspective. Front Endocrinol (Lausanne) 2020; 11:295. [PMID: 32595597 PMCID: PMC7303264 DOI: 10.3389/fendo.2020.00295] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Accepted: 04/20/2020] [Indexed: 12/18/2022] Open
Abstract
Anacardium plants have received increasing recognition due to its nutritional and biological properties. A number of secondary metabolites are present in its leaves, fruits, and other parts of the plant. Among the diverse Anacardium plants' bioactive effects, their antioxidant, antimicrobial, and anticancer activities comprise those that have gained more attention. Thus, the present article aims to review the Anacardium plants' biological effects. A special emphasis is also given to their pharmacological and clinical efficacy, which may trigger further studies on their therapeutic properties with clinical trials.
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Affiliation(s)
- Bahare Salehi
- Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam, Iran
| | - Mine Gültekin-Özgüven
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Celale Kirkin
- Department of Gastronomy and Culinary Arts, School of Applied Sciences, Özyegin University, Istanbul, Turkey
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
- Bioactive Research & Innovation Food Manufac. Indust. Trade Ltd., Istanbul, Turkey
| | | | - Joara Nalyda Pereira Carneiro
- Laboratory of Applied Mycology of Cariri, Department of Biological Sciences, Cariri Regional University, Crato, Brazil
| | - Camila Fonseca Bezerra
- Laboratory of Planning and Synthesis of Drugs, Department of Antibiotics, Federal University of Pernambuco, Recife, Brazil
| | - Teresinha Gonçalves da Silva
- Laboratory of Planning and Synthesis of Drugs, Department of Antibiotics, Federal University of Pernambuco, Recife, Brazil
| | - Henrique Douglas Melo Coutinho
- Laboratory of Microbiology and Molecular Biology, Department of Biological Chemistry, Regional University of Cariri, Crato, Brazil
| | - Benabdallah Amina
- Department of Agronomy, SAPVESA Laboratory, Nature and Life Sciences Faculty, University Chadli Bendjedid, El-Tarf, Algeria
| | - Lorene Armstrong
- State University of Ponta Grossa, Department of Pharmaceutical Sciences, Ponta Grossa, Paraná, Brazil
| | - Zeliha Selamoglu
- Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Campus, Nigde, Turkey
| | - Mustafa Sevindik
- Osmaniye Korkut Ata University, Bahçe Vocational School, Department of Food Processing, Osmaniye, Turkey
| | - Zubaida Yousaf
- Department of Botany, Lahore College for Women University, Lahore, Pakistan
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ali Mahmoud Muddathir
- Department of Horticulture, Faculty of Agriculture, University of Khartoum, Shambat, Sudan
| | - Hari Prasad Devkota
- School of Pharmacy, Kumamoto University, Kumamoto, Japan
- Program for Leading Graduate Schools, Health Life Science: Interdisciplinary and Glocal Oriented (HIGO) Program, Kumamoto University, Kumamoto, Japan
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, Centre for Healthy Living, University of Concepción, Concepción, Chile
- Unidad de Desarrollo Tecnológico, Universidad de Concepción UDT, Concepción, Chile
| | - Arun Kumar Jugran
- G. B. Pant National Institute of Himalayan Environment and Sustainable Development, Garhwal Regional Centre, Uttarakhand, India
| | - William C. Cho
- Department of Clinical Oncology, Queen Elizabeth Hospital, Hong Kong, China
| | - Natália Martins
- Faculty of Medicine, University of Porto, Alameda Prof. Hernâni Monteiro, Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal
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15
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Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02446-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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16
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Wang W, Wang W, Jung J, Yang R, Tang J, Zhao Y. Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Xu Y, Liao M, Wang D, Jiao S. Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14376] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuanrong Xu
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control Shanghai Food Safety and Engineering Technology Research Center Key Laboratory of Urban Agriculture Ministry of Agriculture Department of Food Science and Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Meiji Liao
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control Shanghai Food Safety and Engineering Technology Research Center Key Laboratory of Urban Agriculture Ministry of Agriculture Department of Food Science and Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Danfeng Wang
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control Shanghai Food Safety and Engineering Technology Research Center Key Laboratory of Urban Agriculture Ministry of Agriculture Department of Food Science and Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Shunshan Jiao
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control Shanghai Food Safety and Engineering Technology Research Center Key Laboratory of Urban Agriculture Ministry of Agriculture Department of Food Science and Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
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18
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Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-019-02400-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Liao M, Zhao Y, Xu Y, Gong C, Jiao S. Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108551] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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20
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Analysis of taste, cordycepin, phenolic compounds, and water distribution of radio frequency heated
Cordyceps militaris
combined with electronic tongue and NMR. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Dag D, Singh RK, Kong F. Dielectric properties, effect of geometry, and quality changes of whole, nonfat milk powder and their mixtures associated with radio frequency heating. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Gong C, Zhang H, Yue J, Miao Y, Jiao S. Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102181] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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23
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Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Ma L, Zhang M, Zhao S. Effect of radio-frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:136-142. [PMID: 29797728 DOI: 10.1002/jsfa.9154] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 05/20/2018] [Accepted: 05/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Cordyceps militaris is a medicine and food dual-purpose mushroom extensively cultivated and consumed in East and Southeast Asia for centuries. However, it has an extremely short shelf life of 3-4 days at room temperature. C. militaris was pasteurized for 10, 20, and 30 min by radio-frequency (RF) at an electrode gap of 20 mm. The effect of RF heating on the microbial load, color, texture, and flavor attributes of C. militaris was evaluated and compared with those sterilized by conventional high-pressure steam. RESULTS RF heating contributed to good heating uniformity, uniform temperature distribution, and significant decrease in total microbial load. C. militaris heated by RF exhibited unnoticeable total color difference compared with unpasteurized ones, while those sterilized by high-pressure steam presented undesired and unacceptable browning. Insignificant differences in hardness and chewiness were observed after RF heating. Improvements in mushroom-like flavor occurred after 10 and 20 min of RF heating. CONCLUSION This study suggests that RF heating for pasteurization of edible mushrooms has promising prospects. Evaluation of RF heating on the taste and nutritional characteristics of edible mushrooms is needed in future work. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Liang Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Shuyong Zhao
- Yandi Biological Engineering Co., Ltd, Changde, China
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25
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Zhang H, Gong C, Wang X, Liao M, Yue J, Jiao S. Application of hot air‐assisted radio frequency as second stage drying method for mango slices. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12974] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hangjin Zhang
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Chuting Gong
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Xiaofan Wang
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Meiji Liao
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Jin Yue
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
| | - Shunshan Jiao
- SJTU‐OSU Innovation Center for Environmental Sustainability and Food Control, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and BiologyShanghai Jiao Tong University Shanghai China
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