Article
Food Science & Technology
Yajin Zhang, Shuang Li, Sulaiman Jin, Feng Li, Juming Tang, Yang Jiao
Summary: The study compared the effects of radio frequency (RF) tempering and water tempering on the quality of tilapia. Results showed that RF tempering resulted in more uniform temperature distribution, higher hardness, lower TBARS value, and better color retention compared to water tempering. Additionally, most texture indexes of the tempered tilapia fish did not show significant differences among all tempering conditions. RF tempering demonstrates great potential in the fish-tempering industry due to its fast, uniform, and controllable characteristics, as well as better retention of fish quality.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Jiwei Jiang, Hongli Wang, Xueqian Guo, Xichang Wang
Summary: RF processing is widely used for thawing and tempering of frozen products, with RF tempering improving color compared to traditional methods. However, the specific mechanism behind color improvement is unclear. This study investigated the effect of different RF treatments on the color of frozen tilapia fillet, finding significant differences in hue angle and whiteness between 600W and other powers under specific electrode gap conditions. The differences in color attributes under different RF tempering conditions were strongly correlated with pH, moisture migration, and drip loss, while weakly correlated with myoglobin and lipid oxidation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Feng Li, Yali Zhu, Shuang Li, Pinzheng Wang, Ruyi Zhang, Juming Tang, Tony Koral, Yang Jiao
Summary: The study found that surrounding frozen meat products with a 70% glycerol solution can significantly improve the uniformity of RF tempering, showing superior effectiveness and safety.
Article
Engineering, Chemical
Zhaotian Wang, Xiangyu Guan, Yuxiao Mao, Rui Li, Shaojin Wang
Summary: This study proposed a new method for improving the radio frequency (RF) heating uniformity by adding cold air around frozen chicken breast. The effects of different tempering methods on heating behaviors and quality of chicken breast were compared. Results showed that the cold air assisted RF tempering significantly improved the heating uniformity and the optimal tempering method was CARFT at the electrode gap of 110 mm, which provided a larger heating rate and a better heating uniformity.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Yajin Zhang, Feng Li, Yao Yao, Jialing He, Juming Tang, Yang Jiao
Summary: The study found that radio frequency tempering can effectively inhibit melanosis in Pacific white shrimp during freeze-thaw cycles while reducing protein oxidation, maintaining the texture of the shrimp samples.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Rong Han, Jialing He, Yixuan Chen, Feng Li, Hu Shi, Yang Jiao
Summary: This study investigated the effects of radio frequency tempering, water tempering, and air tempering on the physiochemical properties of salmon fillets. The results showed that all tempering methods had an impact on the quality of salmon fillets. Radio frequency tempering was a fast and relatively uniform method, which is suitable for imported frozen salmon fillets.
Article
Food Science & Technology
Yingqi Tian, Mengge Li, Xiangyu Guan, Rui Li, Hosahalli Ramaswamy, Shaojin Wang
Summary: Radio frequency (RF) tempering, using a newly self-built small-scale 50 ohm domestic RF heating system, was investigated to improve the tempering process for household applications. Crushed ice was applied to enhance the temperature distribution and the effects of crushed ice assisted RF tempering (CIRFT) were compared with crushed ice assisted microwave tempering (CIMWT). Results showed that CIRFT exhibited better heating uniformity, lower drip loss, and lower total volatile base nitrogen (TVBN) content compared to traditional RF tempering (RFT).
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Jiwei Jiang, Lizhi Yu, Min Chen, Shijie Tang, Xichang Wang
Summary: This study compared the effects of radio frequency tempering with other tempering methods on the quality of frozen tilapia fillets. The results showed that radio frequency tempering significantly reduced tempering time and water loss, while improving temperature distribution and texture. These findings suggest that radio frequency has potential application in the tempering of frozen aquatic products.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Forestry
F. Erchiqui, Z. Annasabi, M. Diagne
Summary: Dielectric heating is a promising process for uniform sterilization of food products and drying. This study focuses on the modeling of anisotropic dielectric heating by radio frequency (RF) and its application to the thawing of frozen wood. The research validates the numerical approach using a combination of analytical, numerical, and experimental analyses.
WOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Chonlathee Kaewkot, Wen-Ling Cheng, Fa-Jui Tan
Summary: The ability to thaw frozen meat quickly and without affecting quality is important for both industry and households. This study investigated the effects of radio frequency techniques combined with water immersion or air convection thawing on the physicochemical and structural changes of chicken breast meat. The results showed that radio frequency combined with water immersion thawing required the least amount of time, while air convection thawing was the most time-consuming. The meat thawed using radio frequency techniques was found to have satisfactory quality and could be an effective alternative to conventional thawing methods.
ANIMAL SCIENCE JOURNAL
(2023)
Article
Engineering, Electrical & Electronic
Paolo de Matthaeis, David M. Le Vine, Yan Soldo, Alvaro Llorente
Summary: CN006, named by the European Space Agency in their RFI reports, is an instance of RFI in the 1.413 GHz L-hand spectral window. The interference source is located in an area east of Hangzhou, China, with radar installations, and in July 2020, its radiation levels dramatically increased, becoming the strongest source observed by SMOS.
IEEE JOURNAL OF SELECTED TOPICS IN APPLIED EARTH OBSERVATIONS AND REMOTE SENSING
(2021)
Review
Food Science & Technology
Yvan Llave, Ferruh Erdogdu
Summary: During the RF thawing-tempering process of frozen food, the problem of quality changes, drip losses, and microbial growth caused by power absorption and temperature non-uniformity can be addressed by studying RF process, dielectric property data, and mathematical modeling methods to achieve a uniform process.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Yong Cheng, Jun Jiang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He
Summary: This study investigated the effects of tempering moisture content (TMC) of wheat and radio-frequency (RF) treatment time on wheat quality. The results showed that RF treatment for 9 min can improve wheat quality when the TMC was 14%, which is beneficial for wheat processing and improvement of wheat flour quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Engineering, Electrical & Electronic
Xiaoyu Chen, Wenhao Dong, Zexuan Kong, Guangyi Li, Lu Wang, Shaowu Chen, Ming Li, Ninghua Zhu, Wei Li
Summary: We propose and demonstrate a microwave frequency identification system based on frequency-to-time mapping (FTTM) and cross-correlation. The system allows for accurate measurement of unknown microwave signals and eliminates noise interference.
JOURNAL OF LIGHTWAVE TECHNOLOGY
(2023)
Article
Optics
Shangyuan Li, Kaiyu Zhang, Haojie Wang, Zhengyang Xie
Summary: This scheme achieves stable microwave local oscillator distribution by utilizing a phase-locked OEO and passive compensation system, effectively reducing signal drift caused by fiber temperature. The experiment demonstrated high frequency stability and low phase noise.
OPTICS COMMUNICATIONS
(2022)