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Quality and Mold Control of Enriched White Bread by Combined Radio Frequency and Hot Air Treatment

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1008932.(doi:10.13031/2013.29764)
Authors:   Yanhong Liu, Juming Tang, Zhihuai Mao, Jae Hyung Mah, Shunshan Jiao, Shaojin Wang
Keywords:   Bread, Quality, Mold control, Radio frequency, Hot air treatment

This study explored the application of radio frequency (RF) energy in conjunction with conventional hot air treatment to develop feasible heat treatments of bread loaf in a 6 kW, 27.12 MHz pilot-scale RF system. Treatment parameters were selected based on minimum time-temperature conditions required for 4-log reduction of P. citrinum spores and on acceptable bread quality. Much lower mean product temperature and shorter holding time were used for control of P. citrinum spores with combined RF and hot air treatment compared to conventional heating alone. Heating bread to 58C or higher resulted in 4-log reduction of P. citrinum spores isolated from moldy bread. The storage life at room temperature (23C) was extended by 282 days for the treated white bread.

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