Disinfection of fishmeal with radiofrequency heating for improved quality and energy efficiency

Autor: Cecilia Piña, Manuel C. Lagunas-Solar, Tin D Truong, Ricardo Larraín, Timothy K. Essert, Wayne L. Smith, Nolan X. Zeng, James S Cullor
Rok vydání: 2005
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 85:2273-2280
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.2250
Popis: Radiofrequency (RF) heating was investigated as an alternative to cooking, drying or chemical disinfection for the preservation of fishmeal and shown to be a highly effective process without any detectable effects, particularly on proteins, lipids or in vivo digestibility. The uniform and deep penetration of RF waves resulted in rapid and homogeneous heating allowing ∼4 times lower thermal loads to be used for >5 log10 (>99.999%) reduction in infection levels for Salmonella spp and for Escherichia coli O157:H7. Simultaneously, the natural flora was reduced by >3 log10 (>99.9%). The RF process can be operated in the 70–90 °C range and with high energy-use efficiency (∼50%), which compares well with the 10–15% efficiency for conventional surface heating methods. Industry and expert laboratories confirmed these results. RF heating is thus a new alternative thermal process that is particularly appropriate for disinfecting fishmeal or for reprocessing it rapidly and efficiently with full retention of its natural attributes. Copyright © 2005 Society of Chemical Industry
Databáze: OpenAIRE
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