Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review
2020
Bo Ling, | Cheng, Teng | Wang, Shaojin
Food grains constitute a vital part of the daily diet of the population worldwide, and are generally considered as safe products with high storage stability due to their low moisture contents. However, post-harvest losses (PHL) caused by insects, fungi, food-borne pathogens, and undesirable enzymes remain a major concern for the grain industry. Thermal treatments are commonly used to reduce the PHL of grains and their products without any chemical residues. Among which, radio frequency (RF) technology has been regarded as a promising alternative to traditional heating methods for improving safety and quality of food grains due to its fast, volumetric, and deep penetration heating characteristics. This review provided comprehensive information about principles of RF technology and its main applications including disinfestation, pasteurization, enzyme inactivation, drying, and roasting for processing food grains and their products. The methods to improve the RF heating uniformity and effects of RF heating on product quality were also reviewed. Finally, the current problems and recommendations for future work related to RF processing of grains and their products were discussed. This review would improve the understanding of RF heating for food grains and their products and promote the application of RF technology in the food grain industry.
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