Applications of Radio Frequency Heating in Food Processing [PDF]
Foods, 2023 Considering safety concerns regarding postharvest agricultural products or foods, environmental pollution caused by chemical fumigations, and increased international regulations to limit the use of fumigants, it is an extremely urgent task to develop ...
Shaojin Wang, Rui Li
doaj +4 more sources
Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran [PDF]
Foods, 2021 Radio frequency (RF) technology is considered as a rapid heating method. Lipase in rice bran could highly accelerate lipid oxidation. The objectives of this study were to establish the radio frequency heating conditions for lipase inactivation and to ...
Yen-Hui Chen, Yu-Fen Yen, Su-Der Chen
doaj +2 more sources
Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process [PDF]
Foods, 2022 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.
Ke Wang +9 more
doaj +2 more sources
Effect of Large-Scale Paddy Rice Drying Process Using Hot Air Combined with Radio Frequency Heating on Milling and Cooking Qualities of Milled Rice [PDF]
Foods, 2022 The objectives of the study on a continuous flow hot air dryer combined with radio frequency heating at different temperatures (HA/RF) (38 °C, 42 °C, 46 °C, and 50 °C) in a large-scale process compared with conventional continuous flow hot air drying (HA)
Karn Chitsuthipakorn +1 more
doaj +2 more sources
Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture [PDF]
Foods, 2014 Radio frequency (RF) heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries where the distribution cold chain cannot be implicitly guaranteed. In parallel, a convectional
Caroline Siefarth +4 more
doaj +2 more sources
Microwave- and radio frequency-assisted two-step roasting of peanut kernels for enhanced heating efficiency and flavor [PDF]
Food Chemistry: XPeanuts continue to be processed using traditional, time-intensive methods, such as frying. This study explored microwave or radio frequency preheating combined with oven roasting to reduce processing time while maintaining product quality. Compared with
Ruitong Hou +8 more
doaj +2 more sources
智慧农业, 2021 The storage and processing of grain are the basis for economic and social stability and development. As a new heating treatment technology based on electromagnetic wave, radio frequency technology has the characteristics of large penetration depth, rapid
LI Hongyue +4 more
doaj +1 more source
The role of natural E-region plasma turbulence in the enhanced absorption of HF radio waves in the auroral ionosphere:Implications for RF heating of the auroral electrojet [PDF]
Annales Geophysicae, 1994 Physical processes which affect the absorption of radio waves passing through the auroral E-region when Farley-Buneman irregularities are present are examined.
T. R. Robinson
doaj +1 more source
Applied Food Research, 2022 Dielectric constant (ε′) and loss factor (ε″) of lentil (grain and flour) and chickpea (split and flour) were determined over four moisture content (MC), seven temperature, and seven frequency using a computer-controlled precision LCR meter built for ...
Adedayo B. Oke, Oon-Doo Baik
doaj +1 more source
Solar-Terrestrial Physics, 2023 We present the result of the studies into characteristics of high-latitude ionospheric F-region longitudinal plasma waves (Langmuir and ion-acoustic), caused by the impact of powerful HF radio waves of ordinary (O-mode) or extraordinary (X-mode ...
Borisova T. D. +2 more
doaj +1 more source