Inactivation of Enzymes in Packed Miso Paste by Radio-Frequency Heating

Inactivation of Bacillus subtilis Spores in Soybean Milk by Radio-Frequency Flash Heating Treatment

Heat-resistant microorganisms such as Bacillus subtilis spores derived from soil may exist in soybean milk and can reduce the shelf life of tofu produced from conventional processing of soybean milk. Conventional high-temperature, long-time heat processing of soybean milk sufficiently inactivates spores of this organism. An apparatus to pasteurize soybean milk using radio-frequency flash heatin...

The Viability of Oil Extraction from Trinidad Tar Sands by Radio Frequency Heating: A Simulation Approach

Trinidad has tar sand resources of about 2 billion barrels of oil on land in the Parrylands/Guapo and Brighton areas. With an oil price of over USD 25 per barrel, the commercial extraction of oil from Trinidad tar sands is viable, but it requires a careful study. The relatively small extent of this tar sand (about 10,000 acres and with depths varying from surface to less than 500 feet) and with...

Microwave and Radio Frequency Heating

Sterilization of Foodstuffs Using Radio Frequency Heating

A study was conducted with a pilot-scale sterilization system based on 27-MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6pound military-ration polymeric trays. Chemical marker M-1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to ass...

Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating.

A multistate outbreak of Salmonella enterica serovar Typhimurium recently occurred in the USA, which was traced back to various food products made with contaminated peanut butter. This study was conducted to investigate the efficacy of radio-frequency (RF) heating to inactivate S. Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches using creamy and chunky commercial pea...