Effect of hot air-assisted radio frequency rotation heating system on improving heating uniformity of dried black fungus (Auricularia auricula)

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-08-02 DOI:10.1016/j.fbp.2024.07.022

Zheng Geng , Yingman Xie , Pengfei Ye, Yanan Sun, Hongfei Fu, Xiangwei Chen, Yequn Wang, Yunyang Wang

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引用次数: 0

Abstract

A large-capacity radio frequency (RF) rotation heating system was employed in this study to heat dried black fungus, and hot air was used for assistance treatment. The effects of electrode gap, rotation rate and hot air on the uniformity of RF heating of dried black fungus were explored. The optimal heating process parameters were obtained, and the sterilization effect was validated. The results showed that the rotation system could significantly enhance the RF heating uniformity of black fungus (P > 0.05). The optimal heating process for heating a large-capacity (480 g) black fungus was to utilize RF heating assisted by 70 °C hot air with an electrode gap of 175 mm and a rotation rate of 60 rpm, followed by 30 min of heat preservation at 70 °C hot air with a rotation rate of 40 rpm. After the entire sterilization treatment, the heating uniformity index λ of black fungus was reduced to 0.027 ± 0.004, the total plate count decreased by 3 log CFU/g, and the moisture content dropped to below 13 %. The ideal RF heating uniformity and sterilization effect of black fungus were obtained in this study through the simultaneous use of hot air and rotation, providing a theoretical foundation for the application of RF technology in the processing of black fungus.

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热风辅助射频旋转加热系统对改善干黑木耳加热均匀性的影响

本研究采用大容量射频（RF）旋转加热系统加热干黑木耳，并使用热空气进行辅助处理。探讨了电极间隙、旋转速度和热空气对射频加热干黑木耳均匀性的影响。获得了最佳加热工艺参数，并验证了灭菌效果。结果表明，旋转系统能显著提高黑木耳的射频加热均匀度（> 0.05）。加热大容量（480 克）黑木耳的最佳加热工艺是利用 70 ℃ 热空气辅助射频加热，电极间隙为 175 毫米，转速为 60 转/分钟，然后在 70 ℃ 热空气中保温 30 分钟，转速为 40 转/分钟。整个灭菌处理后，黑木耳的加热均匀性指数降至 0.027 ± 0.004，菌落总数减少了 3 log CFU/g，水分含量降至 13 % 以下。本研究通过同时使用热风和旋转，获得了理想的射频加热均匀度和黑木耳灭菌效果，为射频技术在黑木耳加工中的应用提供了理论基础。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.