Radio frequency food processing. Current status and perspectives – a review Radio frequency food processing
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Abstract
The present review provides a critical overview of the current status and prospects for the development and application of radio frequency food processing. The mechanism of action of radio frequency treatment, the dielectric properties of foods, the mechanisms for inactivating microorganisms and endogenous enzyme systems, the sensory and physicochemical changes occurring in radio frequency treated foods, as well as the application of radio frequency treatment in the food industry are discussed. Radio frequency processing technology has been found to have some advantages over conventional heat exchange systems in terms of time savings, higher profitability and better efficiency. In the available literature, the conducting of additional studies regarding the package violation and its permeability and integrity during radio frequency processing were discussed. Radio frequency heating has been shown to effectively eliminate pathogens and preserve better, physicochemical and sensory properties of food products compared to conventional heating due to shorter processing time. It is concluded that radio frequency energy heating is suitable for processing packaged foods that remain safe and stable during storage. For these reasons, it is concluded that radio frequency food processing has a very bright future.
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Boreddy S.R., Subbiah J. Temperature and moisture dependent dielectric properties of egg white powder. Journal of Food Engineering, 2016, 168(1): 60-67. https://doi.org/10.1016/j.jfoodeng.2015.07.023
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D’Incecco P., Limbo S., Hogenboom J.A., Pellegrino L. Novel technologies for extending the shelf life of drinking milk: concepts, research trends and current applications. LWT-Food Science and Technology, 2021, 148(8): 111746. https://doi.org/10.1016/j.lwt.2021.111746
Di Rosa A.R., Leone F., Bressan F., Battaglia G., Veccia T., Chiafalo V. Radio frequency heating of milk-effects on quality, safety, and shelf life assessed using artificial senses and chemometric tools. Electronics, 2018, 7(12): e402. https://doi.org/10.3390/electronics7120402
Doyle M.E., Mazzota A.S. Review of studies on the thermal resistance of Salmonellae. Journal of Food Protection, 2000, 63(6): 779-795. https://doi.org/10.4315/0362-028X-63.6.779
Enache E., Mathusa E.C., Elliott P.H., Black D.G., Chen Y., Scott V.N., Schaffner D.W. Thermal resistance parameters for Shiga toxin-producing Escherichia coli in apple juice. Journal of Food Protection, 2011, 74(8): 1231-1237. https://doi.org/10.4315/0362-028X.JFP-10-488
Gómez-López V.M., Pataro G., Tiwari B., Gozzi M., Meileres M.A.A., Wang S., Gaumis B., Pan Z., Ramaswamy H., Sastry S., Kuntz F., Cullen P.J., Vydiarthi S.K., Ling B., Quevedo J.M., Strasser A., Vignali G., Veggi P.C., Gervilla R., Kotilainen K.M., Pelacci M., Vigano J., Morata A. Guidelines on reporting treatment conditions for emerging technologies in food processing. Critical Reviews in Food Science and Nutrition, 2022, 62(8): e1895058. https://doi.org/10.1080/10408398.2021.1895058
Guo C., Mujumdar A., Zhang M. New development in radio frequency heating for fresh food processing: a review. Food Engineering Reviews, 2019, 11(1): 29-43. https://doi.org/10.1007/s12393-018-9184-z
Guo C., Xin L., Dong Y., Zhang X., Wang X., Fu H., Wang Y. Dielectric properties of yogurt for online monitoring of fermentation process. Food and Bioprocess Technology, 2018, 11(2): 1096-1100. https://doi.org/10.1007/s11947-018-2072-y
Hassani M., Mañas P., Raso J., Condón S., Pagán R. Predicting heat inactivation of Listeria monocytogenes under non-isothermal treatments. Journal of Food Protection, 2005, 68(4): 736-743. https://doi.org/10.4315/0362-028X-68.4.736
Huang Z., Datta A.K., Wang S. Modeling radio frequency heating of granular foods: Individual particle vs. effective property approach. Journal of Food Engineering, 2018, 234(10): 24-40. https://doi.org/10.1016/j.jfoodeng.2018.04.008
Huertas J.-P., Aznar A., Esnoz A., Fernández P.S., Iguaz A., Periago P.M., Palop A. High heating rates affect greatly the inactivation rate of Escherichia coli. Frontiers in Microbiology, 2016, 7(8): e1256. https://doi.org/10.3389/fmicb.2016.01256
Jiang H., Gu Y., Gou M., Xia T., Wang S. Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods. Critical Reviews in Food Science and Nutrition, 2020, 60(8): 1417-1430. https://doi.org/10.1080/10408398.2019.1573415
Jiao Y., Tang J., Wang S. A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control. Journal of Food Engineering, 2014a, 141(11): 128-138. https://doi.org/10.1016/j.jfoodeng.2014.05.022
Jiao Y., Tang J., Wang S., Koral T. Influence of dielectric properties on the heating rate in free-running oscillator radio frequency systems. Journal of Food Engineering, 2014b, 120(1): 197-203. https://doi.org/10.1016/j.jfoodeng.2013.07.032
Jiao Y., Tang J., Wang Y., Koral T.L. Radio-frequency applications for food processing and safety. Annual Review of Food Science and Technology, 2018, 9(3): 105-127. https://doi.org/10.1146/annurev-food-041715-033038
Kou X., Li R., Hou L., Huang Z., Ling B., Wang S. Performance of a heating block system designed for studying the heat resistance of bacteria in food. Scientific Reports, 2016, 6(1): e30758. https://doi.org/10.13031/aim.20162455972
Kou X., Li R., Hou L., Zhang L., Wang S. Identifying possible non-thermal effects of radio frequency energy on inactivating food microorganisms. International Journal of Food Microbiology, 2018, 269(3): 89-97. https://doi.org/10.1016/j.ijfoodmicro.2018.01.025
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How to Cite
DRAGOEV, Stefan Georgiev et al.
Radio frequency food processing. Current status and perspectives – a review.
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 1, p. 103-121, mar. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/304>. Date accessed: 14 oct. 2024.
doi: https://doi.org/10.30721/fsab2024.v7.i1.304.