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Sterilization of Foodstuffs Using Radio Frequency Heating
Author(s) -
Wang Y.,
Wig T.D.,
Tang J.,
Hallberg L.M.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05708.x
Subject(s) - sterilization (economics) , food science , retort , radio frequency , lethality , pasteurization , dielectric heating , environmental science , pulp and paper industry , materials science , process engineering , chemistry , waste management , toxicology , computer science , biology , optoelectronics , engineering , telecommunications , business , finance , exchange rate , dielectric , foreign exchange market
A study was conducted with a pilot‐scale sterilization system based on 27‐MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6‐pound military‐ration polymeric trays. Chemical marker M‐1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to assess the influence of RF process on product quality. With the RF system, a lethality ( F 0 = 10 min) was achieved in both model food and macaroni and cheese within 30 min with relative uniform heating, compared to a 90 min conventional retort process that delivered a similar lethality.