Emerging food processing technologies and factors impacting their industrial adoption
Innovative food processing technologies have been widely investigated in food processing
research in recent years. These technologies offer key advantages for advancing the …
research in recent years. These technologies offer key advantages for advancing the …
Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review
Background Using emerging technologies such as electromagnetic radiation is introduced
to cover a wide range of food processing targets, including decontamination of mycotoxin as …
to cover a wide range of food processing targets, including decontamination of mycotoxin as …
Radio-frequency applications for food processing and safety
Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its
applications in the food industry. Although RF has shown some unique advantages over …
applications in the food industry. Although RF has shown some unique advantages over …
Recent developments in radio frequency drying for food and agricultural products using a multi-stage strategy: A review
Y Mao, S Wang - Critical Reviews in Food Science and Nutrition, 2023 - Taylor & Francis
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 …
holding features of rapid, uniform, stable, and volumetric heating, high energy efficiency, and …
Critical review of radio-frequency (RF) heating applications in food processing
Conventional thermal treatment in food processing relies on the transfer of heat by
conduction and convection. One alternative to this conventional thermal treatment is radio …
conduction and convection. One alternative to this conventional thermal treatment is radio …
Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality
A Elik - Innovative Food Science & Emerging Technologies, 2021 - Elsevier
This research investigated the application of combined hot air and radio frequency drying
technology on the drying efficiency and the quality of black carrot pomace (BCP). Electrode …
technology on the drying efficiency and the quality of black carrot pomace (BCP). Electrode …
New development in radio frequency heating for fresh food processing: A review
C Guo, AS Mujumdar, M Zhang - Food Engineering Reviews, 2019 - Springer
Fresh foods, such as vegetables, fruits, and aquatic products, have high water activity and
are highly heat-sensitive. Thermal processing of fresh foods is often employed to extend …
are highly heat-sensitive. Thermal processing of fresh foods is often employed to extend …
Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating
Radiofrequency (RF) heating was evaluated as a novel spice decontamination technology
of cumin seeds. A plastic pouch with 20 g inoculated cumin seeds was placed at the top …
of cumin seeds. A plastic pouch with 20 g inoculated cumin seeds was placed at the top …
Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper
Salmonella persistence in ground black pepper has caused several foodborne outbreaks
and created public concern about the safety of low water activity (aw) foods. In this study …
and created public concern about the safety of low water activity (aw) foods. In this study …
Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran
Rice bran (RB) is a valuable by-product of rice milling but highly susceptible to lipid rancidity
induced by inherent lipase (LA) and lipoxygenase (LOX) activities. Therefore a stabilization …
induced by inherent lipase (LA) and lipoxygenase (LOX) activities. Therefore a stabilization …