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

Manuel C. Lagunas-Solar, Nolan X. Zeng, Timothy K. Essert, Tin D. Truong, Cecilia Piña, James S Cullor, Wayne L. Smith, Ricardo Larraín

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)2273-2280
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume85
Issue number13
DOIs
StatePublished - Oct 2005

Fingerprint

Disinfection
energy efficiency
disinfection
fish meal
Heating
Energy efficiency
heat
Hot Temperature
Salmonella
Escherichia coli O157
Salmonella Infections
Cooking
Thermal load
Escherichia coli
Industry
Drying
cooking
Lipids
flora
digestibility

Keywords

  • Disinfection
  • Fishmeal
  • Radiofrequency heating
  • Retention of quality attributes

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Disinfection of fishmeal with radiofrequency heating for improved quality and energy efficiency. / Lagunas-Solar, Manuel C.; Zeng, Nolan X.; Essert, Timothy K.; Truong, Tin D.; Piña, Cecilia; Cullor, James S; Smith, Wayne L.; Larraín, Ricardo.

In: Journal of the Science of Food and Agriculture, Vol. 85, No. 13, 10.2005, p. 2273-2280.

Research output: Contribution to journalArticle

Lagunas-Solar, MC, Zeng, NX, Essert, TK, Truong, TD, Piña, C, Cullor, JS, Smith, WL & Larraín, R 2005, 'Disinfection of fishmeal with radiofrequency heating for improved quality and energy efficiency', Journal of the Science of Food and Agriculture, vol. 85, no. 13, pp. 2273-2280. https://doi.org/10.1002/jsfa.2250
Lagunas-Solar, Manuel C. ; Zeng, Nolan X. ; Essert, Timothy K. ; Truong, Tin D. ; Piña, Cecilia ; Cullor, James S ; Smith, Wayne L. ; Larraín, Ricardo. / Disinfection of fishmeal with radiofrequency heating for improved quality and energy efficiency. In: Journal of the Science of Food and Agriculture. 2005 ; Vol. 85, No. 13. pp. 2273-2280.
@article{98e9ef2b4d974a66ab06b0214a84cfd3,
title = "Disinfection of fishmeal with radiofrequency heating for improved quality and energy efficiency",
abstract = "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.",
keywords = "Disinfection, Fishmeal, Radiofrequency heating, Retention of quality attributes",
author = "Lagunas-Solar, {Manuel C.} and Zeng, {Nolan X.} and Essert, {Timothy K.} and Truong, {Tin D.} and Cecilia Pi{\~n}a and Cullor, {James S} and Smith, {Wayne L.} and Ricardo Larra{\'i}n",
year = "2005",
month = "10",
doi = "10.1002/jsfa.2250",
language = "English (US)",
volume = "85",
pages = "2273--2280",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "John Wiley and Sons Ltd",
number = "13",

}

TY - JOUR

T1 - Disinfection of fishmeal with radiofrequency heating for improved quality and energy efficiency

AU - Lagunas-Solar, Manuel C.

AU - Zeng, Nolan X.

AU - Essert, Timothy K.

AU - Truong, Tin D.

AU - Piña, Cecilia

AU - Cullor, James S

AU - Smith, Wayne L.

AU - Larraín, Ricardo

PY - 2005/10

Y1 - 2005/10

N2 - 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.

AB - 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.

KW - Disinfection

KW - Fishmeal

KW - Radiofrequency heating

KW - Retention of quality attributes

UR - http://www.scopus.com/inward/record.url?scp=26444552370&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=26444552370&partnerID=8YFLogxK

U2 - 10.1002/jsfa.2250

DO - 10.1002/jsfa.2250

M3 - Article

AN - SCOPUS:26444552370

VL - 85

SP - 2273

EP - 2280

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 13

ER -