Research on Radio Frequency Heating to Inactivate Microorganisms in Aniseed Powder

doi:10.3969/j.issn.1673-1689.2019.07.005

Home > Archive>Volume 38, Issue 7, 2019 >34-40. DOI:10.3969/j.issn.1673-1689.2019.07.005

Research on Radio Frequency Heating to Inactivate Microorganisms in Aniseed Powder
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                        10.3969/j.issn.1673-1689.2019.07.005
                    
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The effect of radio-frequency（RF） heating to inactive microorganisms was investigated. The results showed that the temperature of the sample increased with the extension of RF（27.12 MHz）treatment time，and the number of survival microorganisms reduced significantly. The level of microbial inactivation was greatly reduced by 1.74 lg CFU/g with insignificant color degradation after RF heating for 7 min. However，non-uniform heating of RF treatment is still a major problem for restricting development of the RF technology. Four of the same polyethylene plastic pouches（140 mm×100 mm） packaged with the same weight of sample（37 g） were added together，which was used as a model of low water activity（Aw） food for studying the RF heating uniformity. The non-uniform heating pattern was validated，characterized by much higher temperatures in the interior and center of the food powder package than that in the exterior surface. Rolling over during RF treatment proved to be effective for improving the heating uniformity. Therefore，RF heating is a new promising technology ，which is suitable for sterilization of the low Aw food.

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ZHAO Yicun, ZHAO Wei, YANG Ruijin, ZHANG Wenbin, HUA Xiao, YAN Wenxu, WANG Sisi. Research on Radio Frequency Heating to Inactivate Microorganisms in Aniseed Powder[J]. Journal of Food Science and Biotechnology,2019,38(7):34-40.

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Online: January 23,2020
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