Wang Ke, Ran Chuanyang, Cui Baozhong, Sun Yanan, Fu Hongfei, Chen Xiangwei, Wang Yequn, Wang Yunyang
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Foods. 2022 Sep 14;11(18):2841. doi: 10.3390/foods11182841.
In this study, a new device was used to inactivate spores in ready-to-eat (RTE) poached spicy pork slices (PSPS) applying radio frequency (RF) energy (27.12 MHz, 6 kW) and superheated water (SW) simultaneously. The cold spot in the PSPS sample was determined. The effects of electrode gap and SW temperature on heating rate, spore inactivation, physiochemical properties (water loss, texture, and oxidation), sensory properties, and SEM of samples were investigated. The cold spot lies in the geometric center of the soup. The heating rate increased with increasing electrode gap and hit a peak under 190 mm. Radio frequency combined superheated water (RFSW) sterilization greatly decreased the come-up time (CUT) compared with SW sterilization, and a 5 log reduction in spores was achieved. RFSW sterilization under 170 mm electrode gap reduced the water loss, thermal damage of texture, oxidation, and tissues and cells of the sample, and kept a better sensory evaluation. RFSW sterilization has great potential in solid or semisolid food processing engineering.
在本研究中，使用一种新设备，通过同时施加射频（RF）能量（27.12 MHz，6 kW）和过热水（SW）来灭活即食水煮辣肉片（PSPS）中的孢子。确定了PSPS样品中的冷点。研究了电极间隙和SW温度对样品加热速率、孢子灭活、理化性质（水分损失、质地和氧化）、感官性质以及扫描电子显微镜（SEM）的影响。冷点位于汤汁的几何中心。加热速率随电极间隙增大而增加，并在190 mm时达到峰值。与SW灭菌相比，射频联合过热水（RFSW）灭菌大大缩短了升温时间（CUT），并实现了孢子数量减少5个对数级。170 mm电极间隙下的RFSW灭菌减少了样品的水分损失、质地热损伤、氧化以及组织和细胞损伤，并保持了较好的感官评价。RFSW灭菌在固体或半固体食品加工工程中具有巨大潜力。
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