Developing a radio frequency disinfestation technology for red jujubes with BaTiO3 as a filling material: Pest mortality, energy efficiency, and product quality
Xin Ye , Junjie Zheng , Jinsong Zhang , Longlong Jiang , Rui Li , Shaojin Wang
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引用次数: 0
Abstract
The Indianmeal moth (Plodia interpunctella), characterized by its rapid infestation rate and short developmental cycle, poses a grave threat to red jujubes during the storage period thereby resulting in substantial economic losses. Previous study showed that incorporating BaTiO3 (BT) in different volumes into food-grade silicone (FGS) for generating FGS/BT composite particles with diverse dielectric properties can significantly augment the heating uniformity of red jujubes during radio frequency (RF) treatment. This study adopted RF technology for disinfesting red jujubes, while evaluating effects of the filling materials and target temperatures on the disinfestation efficacy and product quality. Results indicated that the fifth-instar larvae of the Indianmeal moth were completely killed under the RF treatment with a target temperature of 52 °C and a holding time of 1 min. Meanwhile, the filling FGS/BT material significantly improved the utilization efficiency of RF energy, and effectively prevented the surface of red jujubes from charring, without significant impact on the product quality. These findings demonstrated the unique advantages of RF technology combined with filling materials for disinfesting red jujubes, providing the theoretical basis for further industrial applications.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.