Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin

被引：33

作者：

Liu, Qian ^{[1
]}

Zhang, Min ^{[1
]}

Xu, Baoguo ^{[1
]}

Fang, Zhongxiang ^{[2
]}

Zheng, Dandan ^{[3
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Curtin Univ, Sch Publ Hlth, Curtin Hlth Innovat Res Inst, Int Inst Agri Food Secur, Bentley, WA 6102, Australia

[3] Haitong Food Grp Co, Cixi 315300, Zhejiang, Peoples R China

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2015年 / 95卷

关键词：

Radio frequency heating; Vacuum packaged Caixin; Microbial safety; Product quality; Physico-chemical qualities; Sensory qualities; ESCHERICHIA-COLI; SHELF-LIFE; INACTIVATION; TYPHIMURIUM;

D O I：

10.1016/j.fbp.2015.03.007

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Radio frequency (RF) heating has the potential to be developed as a sterilization method to control microbes of food products. In the present work, the effects of RF heating on the sterilization and product quality of vacuum packaged Caixin (Brassica campestris L.) were investigated. with the addition of salts and other food additives, the dielectric constant (epsilon') and loss factor (epsilon '') of Caixin were increased, which was helpful to increase the temperature during RF heating. The results indicated that, coupled with a hot air drying of 60 degrees C, RF heating at 6 kW, 27.12 MHz and 20 min/20 min might be the most appropriate conditions to improve the microbial safety of Caixin whereas the physico-chemical and sensory qualities were not compromised. (C) 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

引用

页码：47 / 54

页数：8

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