Sterilization of foodstuffs using radio frequency heating

被引：73

作者：

Wang, Y

Wig, TD

Tang, J ^{[1
]}

Hallberg, LM

机构：

[1] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA

[2] USA, Natick Combat Feeding Program, Adv Proc & Packaging Team, Natick, MA 01760 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 02期

关键词：

dielectric heating; radio frequency; sterilization; chemical marker; military ration; poly tray food;

D O I：

10.1111/j.1365-2621.2003.tb05708.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：539 / 544

页数：6

共 23 条

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