Radio frequency pasteurization and heating uniformity of canned pineapple

This research investigated heating uniformity and pasteurization of canned pineapple using radio frequency (RF) energy. Experiments were conducted in a 6 kW, 27.12 MHz pilot-scale RF system. Results showed that the temperature difference was more than 16 degrees C, and the standard deviation was 4.38 degrees C at the end of heating when using RF heating alone. Water bath-assisted RF (WRF) heating effectively improved the heating uniformity, the temperature difference was less than 7 degrees C and the standard deviation was 2.52 degrees C at the end of heating in the condition of electrode gap (210 mm), chord length of the fruit block (26 mm), and the initial temperature of sugar solution (80 degrees C). When the total number of colonies reached 4-log reduction, water bath (WB) heating alone needed 660 s, and WRF heating needed 180 s. Vitamin C, hardness, and color of fruit blocks were well preserved using WRF heating compared with WB alone. Practical Application This study shows that the pasteurization of canned food by radio frequency heating can achieve better food quality than the traditional pasteurization methods. Therefore, this research can promote the application of radio frequency heating technology in canned food pasteurization.

Automated summary

This research investigated the heating uniformity and pasteurization of canned pineapple using radio frequency energy. The results showed that water bath-assisted RF heating effectively improved heating uniformity and preserved the quality of the fruit compared to traditional water bath heating.