Wang Ke, Huang Lisong, Xu Yangting, Cui Baozhong, Sun Yanan, Ran Chuanyang, Fu Hongfei, Chen Xiangwei, Wang Yequn, Wang Yunyang
College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.
College of Food Science and Engineering, NanJing University of Finance &Economics, Nanjing 210023, China.
Foods. 2022 Apr 30;11(9):1317. doi: 10.3390/foods11091317.
Radio frequency (RF) heating has the advantages of a much faster heating rate as well as the great potential for sterilization of food compared to traditional thermal sterilization. A new kettle was designed for sterilization experiments applying RF energy (27.12 MHz, 6 kW). In this research, beef sausages were pasteurized by RF heating alone, the dielectric properties (DPs) of which were determined, and heating uniformity and heating rate were evaluated under different conditions. The results indicate that the DPs of samples were significantly influenced (p < 0.01) by the temperature and frequency. The electrode gap, sample height and NaCl content had significant effects (p < 0.01) on the heating uniformity when using RF energy alone. The best heating uniformity was obtained under an electrode gap of 180 mm, a sample height of 80 mm and NaCl content of 3%. The cold points and hot spots were located at the edge of the upper section and geometric center of the sample, respectively. This study reveals the great potential in solid food for pasteurization using RF energy alone. Future studies should focus on sterilization applying RF energy and SW simultaneously using the newly designed kettle.
与传统热杀菌相比，射频（RF）加热具有加热速度快得多以及食品杀菌潜力大的优点。设计了一种新的水壶用于应用射频能量（27.12 MHz，6 kW）的杀菌实验。在本研究中，牛肉香肠仅通过射频加热进行巴氏杀菌，测定了其介电特性（DPs），并评估了不同条件下的加热均匀性和加热速率。结果表明，样品的介电特性受温度和频率的显著影响（p < 0.01）。仅使用射频能量时，电极间隙、样品高度和NaCl含量对加热均匀性有显著影响（p < 0.01）。在电极间隙为180 mm、样品高度为80 mm和NaCl含量为3%的条件下获得了最佳加热均匀性。冷点和热点分别位于样品上部边缘和几何中心。本研究揭示了仅使用射频能量对固体食品进行巴氏杀菌的巨大潜力。未来的研究应集中于使用新设计的水壶同时应用射频能量和短波进行杀菌。
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