Article
Food Science & Technology
Yequn Wang, Quan Hou, Erpan Zhang, Yanmei Chen, Xiangwei Chen, Yunyang Wang
Summary: This research investigated the heating uniformity and pasteurization of canned pineapple using radio frequency energy. The results showed that water bath-assisted RF heating effectively improved heating uniformity and preserved the quality of the fruit compared to traditional water bath heating.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Engineering, Chemical
Damla Dag, Rakesh K. Singh, Fanbin Kong
Summary: RF heat treatment has great potential for pasteurizing food powder, but edge and corner overheating can create high temperature differences in the product, which is a drawback. This study found that immersing the corn flour container in soybean oil reduced overheating and improved heating rate and uniformity. A proposed method for enhancing the uniformity of RF heated food powders could be easily applied in industrial settings.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Juanjuan Xu, Gaoji Yang, Rui Li, Yuanmei Xu, Biying Lin, Shaojin Wang
Summary: Microbial contamination is a persistent problem in the grain industry. This study investigated the effects of radio frequency (RF) heating on the natural microbial populations and physicochemical properties of buckwheat. The results showed that RF heating at 90 degrees Celsius for 0 minutes was the most effective condition for reducing microbial counts and pathogen populations in buckwheat kernels, while maintaining insignificant changes in color and nutrient loss.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Jicheng Xu, Shengnan Zhu, Min Zhang, Ping Cao, Benu Adhikari
Summary: A new pasteurization technology, RFCHWP, was developed to improve the product quality of Nostoc sphaeroides by effectively killing microorganisms with minimal impact on color and texture. Compared to HPSS, RFCHWP resulted in lower levels of ascorbic acid and phycocyanin in Nostoc sphaeroides, demonstrating its potential as a bactericidal method with better product quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
D. Bermudez-Aguirre, B. A. Niemira
Summary: Salmonella Typhimurium inactivation in in-shell eggs was studied using radio frequency processes combined with hot air, hot water immersion, and hot water spray. The inactivation of Salmonella did not follow first-order kinetics. Statistical analysis indicated that the Weibull distribution and extreme tailing model were the best models to describe the microbial inactivation during radio frequency treatments.
Article
Food Science & Technology
Damla Dag, Rakesh K. Singh, Jinru Chen, Abhinav Mishra, Fanbin Kong
Summary: The study demonstrated that RF heating combined with oil immersion can effectively reduce Salmonella in milk powders, although a post-process lethality treatment in a conventional oven for several hours is necessary.
Article
Chemistry, Applied
Zheng Geng, Pengfei Ye, Liangfu Zhou, Hongfei Fu, Xiangwei Chen, Yequn Wang, Yunyang Wang
Summary: This study investigated the effectiveness of RF heating in pasteurizing Salmonella in black fungus powder and the factors affecting the heating rate and uniformity. The results showed that electrode gap and initial a(w) significantly influenced the heating rate, but had no effect on uniformity. RF pasteurization was found to be an effective method for inactivating Salmonella in black fungus powder.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Food Science & Technology
Jiaxing Liu, Penghao Wang, Shaojin Wang
Summary: Moving and rearranging rice samples in different directions, as well as mixing, can effectively improve the RF heating uniformity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yi Zuo, Binnan Zhou, Shaojin Wang, Lixia Hou
Summary: RF treatment is a promising method for disinfecting and pasteurizing postharvest agriculture products. However, non-uniform heating poses a challenge for large-scale industrial applications. Research on walnut kernels showed that heating rate and uniformity varied with size and density, providing valuable insights for improving RF heating uniformity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Yu-Fen Yen, Su-Der Chen
Summary: The objective of this study is to use radio frequency rapid heating technology to pasteurize and dry the solid-state fermented product of Wolfiporia cocos. The treated product showed a good antioxidant capacity.
Article
Food Science & Technology
Yujun Hao, Yuxiao Mao, Lixia Hou, Shaojin Wang
Summary: This study aimed to improve the RF heating uniformity in granular products by using a rotation device with sample mixing. Results showed that the RF heating uniformity index decreased and then increased with increasing rotation speed, whereas the volume ratio presented the opposite effect. The heating uniformity in mung beans was the best among the four selected samples.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Engineering, Chemical
Quan Li, Yi Zuo, Xinmei Wang, Shuyi Jiang, Shaojin Wang, Lixia Hou
Summary: A finite element model was used to analyze the sensitivity of container properties on the RF heating uniformity of soybeans in this study. The results showed that the dielectric constant had the highest sensitivity in affecting RF heating uniformity, followed by the thermal conductivity, density, and heat capacity of the container. The results provide a theoretical basis for improving RF heating uniformity and promoting its applications in large-scale processing industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yi Zuo, Quan Li, Zijian Zhang, Hailong Yang, Shaojin Wang, Lixia Hou
Summary: The study found that the use of a square container with an ideal dielectric constant could improve the RF heating uniformity in low-moisture agricultural products (LMAP) by changing the volume ratio of LDPE/TiO2. The research also established a linear relationship between the dielectric constant of the container and the sample, which resulted in better RF heating uniformity. This study provides important information for selecting packaging materials with ideal dielectric constants to improve RF heating uniformity in LMAP.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Chenchen Wang, Xiaoxi Kou, Xu Zhou, Rui Li, Shaojin Wang
Summary: The study investigated the effects of intermittently rearranging layers on the heating uniformity, drying characteristics, and quality of carrot slices under hot air assisted radio frequency heating. The combined drying method reduced drying time and maintained the highest total carotenoid value in carrot slices. This method is effective in improving drying rate and preserving heat sensitive substances in carrots.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Caiyue Zhang, Yuehan Dong, Yanan Sun, Yang Liu, Yequn Wang, Hongfei Fu, Xiangwei Chen, Yunyang Wang
Summary: A study found that using a radio frequency heating system and a rotating system made significant improvements in heating rate and heating uniformity when processing green peas. The use of radio frequency heating resulted in better blanching efficiency compared to traditional hot water blanching. The introduction of a rotation device also caused changes in weight loss, electrolyte leakage rate, color, and texture of the green peas. The rotation device has the potential for further development and application in industrial production.
JOURNAL OF FOOD SCIENCE
(2022)
Review
Food Science & Technology
Himanshu Prabhakar, Shruti Sharma, Fanbin Kong
Summary: This review focuses on the factors influencing the quality of pecans and proposes methods for improving pecan quality. It analyzes the changes in pecan quality and the alteration of phytochemical profile, providing suggestions for future research. This study is of great importance in helping the US pecan industry understand the scientific basis of pecan quality changes.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Chemistry, Applied
Jin Zhang, Lyuhan Zhu, Huanhuan Li, Honggang Tang, Huijuan Yang, Ke Zhao, Fanbin Kong, Tao Yin, Qing Yao, Lihong Chen
Summary: The addition of micro-/nano-scaled chicken bones can improve the gel properties of low salt pork batters, resulting in enhanced texture, reduced cooking loss, and better sensory attributes. Nano chicken bones show more preferable effects on gel property improvement than micro chicken bones due to their smaller particle size, less redness and yellowness, higher dispersibility, and higher Ca2+ release.
Article
Food Science & Technology
Damla Dag, Rakesh K. Singh, Jinru Chen, Abhinav Mishra, Fanbin Kong
Summary: The study demonstrated that RF heating combined with oil immersion can effectively reduce Salmonella in milk powders, although a post-process lethality treatment in a conventional oven for several hours is necessary.
Article
Engineering, Chemical
Qianyi Chen, Damla Dag, Fanbin Kong, Ran Yang, Jiajia Chen
Summary: This study developed a finite-element-based model to analyze the effect of three different immersion fluids on the RF heating performance of cornflour. The results showed that immersion of soybean oil improved the heating rate and uniformity, and reduced the edge effect. This was achieved by reducing electric potential distortion and surface heat loss. Therefore, using soybean oil as an immersion fluid could enhance the heating performance of low moisture food products.
JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY
(2022)
Review
Food Science & Technology
Yiwen Li, Fanbin Kong
Summary: This review summarizes the characteristics of gastric and small intestinal motility in humans, as well as the biomechanical and hydrodynamic events related to gut motility. The performance of various dynamic in vitro models in simulating gastrointestinal motility is evaluated.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Yiwen Li, Rui Xu, Haning Xiu, Jiannan Feng, Hea Jin Park, Himanshu Prabhakar, Fanbin Kong
Summary: Two in vitro digestion methods were used to investigate the effect of cinnamon on starch hydrolysis of rice pudding. The dynamic model showed a significant inhibitory effect of cinnamon on starch hydrolysis, while the static model did not. This suggests that the dynamic model can better simulate the physiological conditions of human digestion.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Jiannan Feng, Fanbin Kong
Summary: Pecan phenolic compounds (PPC) showed potent inhibitory effects on alpha-amylase and alpha-glucosidase, making them potential enzyme inhibitors for the management of type 2 diabetes mellitus (T2DM). The study also found that both PPC and pecan powder inhibited starch hydrolysis during in vitro digestion, with PPC exhibiting a higher inhibition effect than pecan powder.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Agriculture, Multidisciplinary
Loren Klein, Dennis Phillips, Fanbin Kong, Brian Bowker, Anand Mohan
Summary: In this study, the influence of 4-ONE-induced protein degradation on bovine skeletal muscle proteins was investigated, revealing that 4-ONE causes severe degradation of these proteins. It was found that 4-ONE naturally forms in fresh muscle proteins.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Himanshu Prabhakar, William L. Kerr, Clive H. Bock, Fanbin Kong
Summary: The studies on the effects of storage conditions on texture changes are limited, and there are no predictive models. This study addresses these concerns by investigating the effects of humidity and packaging material on pecan texture, introducing a rift ratio and predictive model to address variability and estimate changes in pecan texture.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Biochemistry & Molecular Biology
Zijin Qin, Fanbin Kong
Summary: A nanocellulose incorporated oleogel encapsulation system was developed for controlled release of active agents, using 5-aminosalicylic acid (5-ASA) as an example core ingredient. The release rate of 5-ASA was modified by the incorporation of different types, concentrations, and volumes of nanocellulose. The new quantification method for 5-ASA developed in this study is simpler and faster compared to currently available methods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Yu-Ju Lin, Yingjia Chen, Tai L. Guo, Fanbin Kong
Summary: This study compared the short-term effects of CNF, CNC, and Tempo-CNF on mice fed a high-fat and high-sugar diet and found no significant effects when combined with a sub-optimal diet.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Yiwen Li, Hea Jin Park, Haning Xiu, Casimir C. Akoh, Fanbin Kong
Summary: An ex vivo porcine intestinal model was used to predict the effective permeability (Peff) of nutrients, and it closely predicted the Peff of two model nutrients in humans. The model showed similar results to an in vitro dialysis model, and both models have potential for predicting nutrient bioavailability.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Nishtha Lukhmana, Fanbin Kong, Rakesh K. Singh
Summary: The study found that high-pressure homogenization and micronization techniques can significantly improve the extractability of polyphenols in tart cherries and enhance the release of antioxidant compounds. This is of great significance for improving the taste of tart cherries and enhancing their nutritional value.
Article
Food Science & Technology
Himanshu Prabhakar, Taija Stoner-Harris, Koushik Adhikari, Abhinav Mishra, Clive H. Bock, Fanbin Kong
Summary: This study investigated the chemical changes in pecan nuts during different storage treatments. The results were used to develop a sensory prediction model based on volatile compounds. The model can provide a rapid measurement of lipid oxidation in pecans, benefiting the pecan industry.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Himanshu Prabhakar, Clive H. Bock, William L. Kerr, Fanbin Kong
Summary: Postharvest changes in pecan nutmeat color are influenced by factors such as temperature, relative humidity, and storage time. This study developed kinetic models to describe the color changes of pecan nutmeats during storage. The results showed significant effects of temperature, relative humidity, and storage time on color degradation. The breakdown of flavonoids and reaction products from Maillard browning may contribute to the formation of the reddish-brown color observed in degraded nutmeats. The developed models can be used to predict color change and aid pecan growers, processors, and researchers.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
