Effects of temperature, moisture, and metal salt content on dielectric properties of rice bran associated with radio frequency heating

Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex

The effect of ultrasonic pretreatment on the emulsion rheological properties and the structural characteristics of interface-adsorbed protein (IAP) and interface-unabsorbed protein (IUP) of rice bran protein and epigallocatechin-3-gallate complex (RBP-EGCG) were studied. Compared to RBP-EGCG without ultrasonic pretreatment, appropriate ultrasonic pretreatment (ultrasonic power was 425 W) enhanced the IAP trypsin sensitivity (from 3.20 to 3.73), increased the IUP surface hydrophobicity (from 12.59 to 20.87), and decreased the ζ-potential (from -24.93 mV to -36.88 mV) and particle size (from 567.30 nm to 273.13 nm) of IUP, thereby increasing the viscosity and viscoelasticity of emulsion. Compared to appropriate ultrasonic pretreatment, high-power ultrasonic pretreatment (ultrasonic power was 500 W) attenuated the IAP trypsin sensitivity, and increased the ζ-potential and particle size of IUP, thereby decreasing the viscosity and viscoelasticity of emulsion. Overall, ultrasonic pretreatment changed the EGCG-RBP emulsion viscoelasticity by regulating spatial structural characteristics and flexibility of interface protein.

Influence of the induced Na+/Cl- ionic polarization effects on multi-scale structures of maize starch during radio frequency heating

Structural modification/unfolding of starch molecules can be improved by radio frequency (RF) treatment. This necessitates a better understanding of its action mechanism through rapid heating and dipolar/ionic molecular vibration effects. Native maize starch (NS) was subjected to RF heating in a NaCl solution to five target temperatures, and its effect on structural modifications was evaluated. Results showed that the conductivity, particle size distribution and zeta potential of RF heated starch increased with increasing temperature. RF energy had a significant effect on the vibration intensity of other skeleton modes. No new chemical bonds/groups were formed in the starch even though there was the effect of sodium/chloride ions with the added vibration intensity of the ions and the dipolar rotation movements resulted in changes in the disordered and/or ordered structures. The RF treatment at 70 °C had the highest energy (10.4 kJ) of inter-strand hydrogen bond, crystallinity (36.6 %) and trough viscosity (2480 cp), but had the lowest crystallite dimension (13.7 nm), full width at half maximum (14.4) of peak at 480 cm-1, and breakdown (534 cp) and setback (784 cp) viscosities based on X-ray diffraction, Fourier transform infrared, and Raman and rapid viscos analyzer observations.

Combining radio frequency heating and alkaline treatment for enhancement of sludge disintegration and volatile fatty acids production from anaerobic fermentation

Sludge pretreatment plays a crucial role in solubilizing particulate matters to release organic matter for subsequent anaerobic fermentation (AF). This study innovatively combines radio frequency (RF) heating and alkaline treatment, and finds that the combined pretreatment achieved a sludge disintegration rate of 35.11 %, which is 15.19 % and 8.48 % higher than single RF or alkaline pretreatment. The dissociated ions from the alkali are conducive to RF action on sludge. Furthermore, the combined pretreatment significantly benefits the subsequent AF experiments, resulting in a 9-fold increase in volatile fatty acids production. Considering cost-effectiveness, the optimal operating condition is a 10-minute RF treatment at pH 10 with a total cost of 4.35 × 10-3 dollars per kg soluble chemical oxygen demand (SCOD) increased. These findings provide a foundational basis for the development of a novel technology for sludge pretreatment.

Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content

Quinoa is a nutrient-rich pseudocereal that is gaining popularity in European countries since it is gluten-free and an interesting source of fat, proteins, minerals, and amino acids. However, up to date, the electric permittivity of quinoa seeds has not been measured and, therefore, this hampers the possibility of designing optimized recipes for its microwave processing. In this work, the permittivity of both raw and boiled quinoa seeds is measured around 2.45 GHz at several conditions for temperature, moisture content, and bulk density. The grain kernel permittivity is also estimated from the Complex Refractive Index (CRI) mixture equation and different bulk density measurements. The obtained results show different temperature behaviours for raw and boiled seeds, whereas the permittivity of quinoa seeds versus moisture content and bulk density was as expected: the permittivity (both the dielectric constant and loss factor) levels increased as the observed variables did. From the measured data, it can be concluded that both raw and boiled quinoa can be processed with microwave technology, although care must be taken with raw quinoa grain kernels since the permittivity increases significantly with temperature, and a thermal runaway may occur.

Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds

Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA). Despite its benefits, the quality of RBO depends on the degree of stabilisation of the RB, which is easily affected by lipase enzymes, and thus needs an effective treatment prior to RBO production. To assess the potential of the microwave-assisted method for RB stabilisation and RBO extraction, three Carolino rice varieties (Ariete, Teti, Luna) were tested. The effect of RB stabilisation was evaluated via acid value, water absorption, and GO and GABA levels. The RBO yield was optimised by solvent, temperature, and solvent-to-sample ratio, and the GO and fatty acid levels were determined. The RB stabilisation for the Luna variety did not affect the GO and GABA; for the Ariete and Teti varieties, the GO decreased by 34.4% and 24.2%, and the GABA increased by 26.5% and 47.0%, respectively. The GO levels in RBO samples were not affected by RB stabilisation. The RBO nutritional value was confirmed by the suitable ratio (>2) between polyunsaturated (PUFA) and saturated fatty acids (SFA), with the Teti variety presenting the highest ratio.

Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran

Radio frequency (RF) technology is considered as a rapid heating method. Lipase in rice bran could highly accelerate lipid oxidation. The objectives of this study were to establish the radio frequency heating conditions for lipase inactivation and to evaluate the stability and antioxidant capacity. The results showed that the suitable electrode gap for a 1 kg sample load was 6 cm, and it only took 2 min to heat rice bran from 25 °C to 100 °C. Besides, there were no significant differences in the total phenolic content, flavonoid content and color between the untreated and RF-treated group, and the DPPH free radical scavenging activity of the RF treatment reached 84.8%. The acid value, free fatty acid content and peroxide value of the RF-treated rice bran met the quality standard after 8 weeks of storage at 4, 25 and 37 °C. In summary, this study provides valuable information about the RF heating procedure, and shows the great potential of RF technology for stabilizing rice bran efficiently.

Use of Modern Regression Analysis in the Dielectric Properties of Foods

The dielectric properties of food materials is used to describe the interaction of foods with electromagnetic energy for food technology and engineering. To quantify the relationship between dielectric properties and influencing factors, regression analysis is used in our study. Many linear or polynomial regression equations are proposed. However, the basic assumption of the regression analysis is that data with a normal distribution and constant variance are not checked. This study uses sixteen datasets from the literature to derive the equations for dielectric properties. The dependent variables are the dielectric constant and the loss factor. The independent variables are the frequency, temperature, and moisture content. The dependent variables and frequency terms are transformed for regression analysis. The effect of other qualitative factors, such as treatment method and the position of subjects on dielectric properties, are determined using categorical testing. Then, the regression equations can be used to determine which influencing factors are important and which are not. The method can be used for other datasets of dielectric properties to classify influencing factors, including quantitative and qualitative variables.

Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

If processing alters the food-waste composition, dielectric properties are affected and need to be determined for efficient microwave processes.

Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization

This study was conducted to investigate the effect of salt content during radio-frequency (RF) heating on rate of temperature increase, dielectric properties (DPs), and reduction of pathogens in pistachios. Also, the effect of RF heating on pistachio quality of varying salt content was determined. Pistachios of different salt content (0, 100, and 330 mg sodium/serving) were inoculated with Salmonella enterica and treated in a 27.12-MHz RF heater. The RF heating rate increased when salt content was in the range of 0–100 mg sodium/serving, but there were no significant (P > 0.05) differences in the rate of temperature rise after salt content reached to 100 mg sodium/serving. Both dielectric constant and dielectric loss factor of pistachios increased with rising salt content. Along with increased salt content, RF treatment time required to reduce this pathogen by 4 log CFU/g decreased first and then remained the same above an upper limit of salt content corresponding to the peak heating rate. RF treatment did not significantly (P > 0.05) cause changes in the color and level of lipid oxidation of pistachios. The results of the current study imply that RF heating may be a potential intervention for inactivating foodborne pathogens in pistachios and that the effect of pasteurization is influenced by dielectric loss factor relative to salt content.