A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products

Zhang L., Lan R., Zhang B., ERDOĞDU F., Wang S.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.61, sa.3, ss.380-394, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 61 Sayı: 3
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1080/10408398.2020.1733929
  • Dergi Adı: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, CINAHL, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, SportDiscus, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.380-394
  • Anahtar Kelimeler: RF pasteurization, agricultural commodities, pathogens, RF heating uniformity, RF HEATING UNIFORMITY, FAECIUM NRRL B-2354, ESCHERICHIA-COLI O157H7, LOW-MOISTURE FOODS, RED-PEPPER POWDER, COMPUTER-SIMULATION, INACTIVATION KINETICS, ENTEROCOCCUS-FAECIUM, RADIOFREQUENCY PASTEURIZATION, SALMONELLA-TYPHIMURIUM
  • Ankara Üniversitesi Adresli: Evet

Özet

Recent pathogen incidents have forced food industry to seek for alternative processes in postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has been used as one alternative treatment to replace chemical fumigation and other conventional thermal methods since it is relatively easy to apply and leaves no chemical residues. RF technology transfers electromagnetic energy into large bulk volume of the products to provide a fast and volumetric heating. There are two types of RF technology commonly applied in lab and industry to generate the heat energy: free running oscillator and 50-omega systems. Several reviews have been published to introduce the application of RF heating in food processing. However, few reviews have a comprehensive summary of RF treatment for pasteurizing agricultural products. The objective of this review was to introduce the developments in the RF pasteurization of agricultural commodities and to present future directions of the RF heating applications. While the recent developments in the RF pasteurization were presented, thermal death kinetics of targeted pathogens as influenced by water activity, pathogen species and heating rates, non-thermal effects of RF heating, combining RF heating with other technologies for pasteurization, RF heating uniformity improvements using computer simulation and development of practical RF pasteurization processes were also focused. This review is expected to provide a comprehensive understanding of RF pasteurization for agricultural products and promote the industrial-scale applications of RF technology with possible process protocol optimization purposes.