Hot air-assisted radio frequency heating effects on wheat and corn seeds: Quality change and fungi inhibition

Journal of Stored Products Research ◽

10.1016/j.jspr.2016.09.005 ◽

2016 ◽

Vol 69 ◽

pp. 265-271 ◽

Author(s):

Shunshan Jiao ◽

Yu Zhong ◽

Yun Deng

Keyword(s):

Radio Frequency ◽

Radio Frequency Heating ◽

Quality Change ◽

Hot Air ◽

Heating Effects ◽

Frequency Heating

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Hot air-assisted radio frequency heating treatment for controling Aflatoxin B1 on corn grains

Proceedings of the 2018 8th International Conference on Manufacturing Science and Engineering (ICMSE 2018) ◽

10.2991/icmse-18.2018.116 ◽

2018 ◽

Author(s):

Jinfang Zhang ◽

Chen Wei

Keyword(s):

Radio Frequency ◽

Aflatoxin B1 ◽

Radio Frequency Heating ◽

Hot Air ◽

Heating Treatment ◽

Frequency Heating ◽

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Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona)

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2020.109956 ◽

2020 ◽

Vol 279 ◽

pp. 109956

Author(s):

Wenjun Wang ◽

Wenjie Wang ◽

Yueying Wang ◽

Ren Yang ◽

Juming Tang ◽

...

Keyword(s):

Radio Frequency ◽

Corylus Avellana ◽

Radio Frequency Heating ◽

Hot Air ◽

Corylus Avellana L ◽

Drying Efficiency ◽

Frequency Heating

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Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts

Food and Bioprocess Technology ◽

10.1007/s11947-015-1624-7 ◽

2015 ◽

Vol 9 (2) ◽

pp. 308-319 ◽

Author(s):

Shunshan Jiao ◽

Didi Zhu ◽

Yun Deng ◽

Yanyun Zhao

Keyword(s):

Radio Frequency ◽

Radio Frequency Heating ◽

Hot Air ◽

Quality And Shelf Life ◽

Frequency Heating

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Radio-Frequency Heating Effects on Microbial Destruction

Radio-Frequency Heating in Food Processing ◽

10.1201/b17740-15 ◽

2014 ◽

pp. 210-221

Keyword(s):

Radio Frequency ◽

Radio Frequency Heating ◽

Heating Effects ◽

Microbial Destruction ◽

Frequency Heating

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Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure

LWT ◽

10.1016/j.lwt.2020.109754 ◽

2020 ◽

Vol 131 ◽

pp. 109754

Author(s):

Meiji Liao ◽

Windi Damayanti ◽

Yuanrong Xu ◽

Yanyun Zhao ◽

Xuebing Xu ◽

...

Keyword(s):

Antioxidant Activity ◽

Enzyme Activity ◽

Radio Frequency ◽

Rice Bran ◽

Phenolic Content ◽

Radio Frequency Heating ◽

Hot Air ◽

Frequency Heating

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Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2019.102181 ◽

2019 ◽

Vol 56 ◽

pp. 102181 ◽

Author(s):

Chuting Gong ◽

Hangjin Zhang ◽

Jin Yue ◽

Yubin Miao ◽

Shunshan Jiao

Keyword(s):

Radio Frequency ◽

Radio Frequency Heating ◽

Drying Method ◽

Hot Air ◽

Frequency Heating

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Radio frequency heating effects on electron density in the lowerEregion

Journal of Geophysical Research Atmospheres ◽

10.1029/ja078i025p05710 ◽

1973 ◽

Vol 78 (25) ◽

pp. 5710-5717 ◽

Author(s):

John W. Willis ◽

John R. Davis

Keyword(s):

Radio Frequency ◽

Electron Density ◽

Radio Frequency Heating ◽

Heating Effects ◽

Frequency Heating

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Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran

LWT ◽

10.1016/j.lwt.2018.01.084 ◽

2018 ◽

Vol 91 ◽

pp. 453-459 ◽

Author(s):

Bo Ling ◽

James G. Lyng ◽

Shaojin Wang

Keyword(s):

Radio Frequency ◽

Product Quality ◽

Rice Bran ◽

Enzyme Inactivation ◽

Radio Frequency Heating ◽

Hot Air ◽

Lipid Stability ◽

Frequency Heating

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Non-invasive Temperature Monitoring Using Small Coils During Radio-frequency Heating.

Thermal Medicine(Japanese Journal of Hyperthermic Oncology) ◽

10.3191/thermalmedicine.17.33 ◽

2001 ◽

Vol 17 (1) ◽

pp. 33-43

Author(s):

TAKEO HASEGAWA ◽

YEUN-HWA GU ◽

HIROAKI USHIBA ◽

KENSAKU HARA ◽

SATORU ANDOU ◽

...

Keyword(s):

Radio Frequency ◽

Temperature Monitoring ◽

Radio Frequency Heating ◽

Non Invasive ◽

Frequency Heating

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Improving the shelf‐life stability of vacuum packed fresh‐cut peaches ( Prunus persica L.) by radio frequency heating in water

International Journal of Food Science & Technology ◽

10.1111/ijfs.15193 ◽

2021 ◽

Author(s):

Grace Lara ◽

Chieko Takahashi ◽

Miku Nagaya ◽

Kunihiko Uemura

Keyword(s):

Radio Frequency ◽

Prunus Persica ◽

Radio Frequency Heating ◽

Fresh Cut ◽

Shelf Life Stability ◽

Frequency Heating

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