Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2026Radio frequency heating of whole peanuts for microbial safety and quality preservation using interlayer displacement under stationary and moving conditions: Effects of salt coating and natural skin on heating behavior
Kahraman, Kubra; Tasci, Caner; Cakir, Elif Nida; Liu, Shuxiang; Soncu, Eda Demirok; Erdogdu, Ferruh; Ozturk, Samet
This study aimed to improve the efficiency of a radio frequency (RF) heating system for pasteurizing whole peanuts while maintaining quality attributes using a stationary position or continuous movement. Heating efficiency was evaluated using commercially available roasted whole peanuts: salt-coated skin-on, unsalted skin-on, and unsalted peeled peanuts. To improve heating uniformity and ensure sufficient microbial inactivation of Salmonella enterica serovar Enteritidis PT30, a single interlayer-displacement strategy was applied in both stationary and continuous modes. Quality attributes including protein structure and fatty-acid profiles were assessed under the selected RF processing conditions. The RF system equipped with a conveyor belt was used to process peeled, unsalted peanuts inoculated with S. Enteritidis PT30 at approximately 7.9–8.5 log CFU/g. The three commercial peanut types exhibited differences in RF temperature distribution and heating uniformity, with salt-coated skin-on peanuts showing higher average temperature than unsalted peeled samples under the evaluated conditions. Continuous movement increased average temperature by approximately 10 °C but resulted in poorer heating uniformity, with a 3 °C higher standard deviation (SD). A single interlayer-displacement (overturning) step improved heating uniformity. This step increased Salmonella reductions from 3.41 to 4.77 log CFU/g under stationary processing and from 2.92 to 4.22 log CFU/g under continuous processing after 60 min of RF heating. The evaluated protein and lipid quality characteristics of unsalted peeled peanuts remained largely unchanged following RF processing. Overall, these findings demonstrated the potential of RF heating combined with interlayer displacement for microbial decontamination of unsalted peeled whole peanuts while maintaining the quality attributes evaluated in this study.
- MakaleAçık Erişim2026Designing an industrial-scale radio frequency decontamination process for peanut butter
Coskun, Eda; Ozturk, Samet; Tasci, Caner; Kahraman, Kubra; Liu, Shuxiang; Li, Rui; Wang, Shaojin; Mert, Behic; Marra, Francesco; Erdogdu, Ferruh
Centers for Disease Control and Prevention (CDC) has reported outbreaks of Salmonella, particularly associated with low-moisture foods including peanut butter. Even though roasting is included along the processing line, the presence of these safety issues indicates the requirement of process following the packaging of the samples. Because of the lower thermal diffusivity of the peanut butter, a conventional thermal process is expected to be challenging with expected temperature non-uniformities. Therefore, radio frequency (RF) heating was considered in this study for thermal processing of peanut butter samples. For this purpose, a computational model was developed to determine the temperature change of peanut butter samples. Experimental studies for model validation were completed in a 10 kW - 27.12 MHz RF system at 3300 and 4000 V electrode potentials. Following the model validation, a comparison to the conventional thermal processing was presented, and industrial scale thermal processing studies were applied where up to 30 packaged samples were placed within the RF cavity. Process efficiency was determined with the process time decrease, temperature uniformity and decontamination effects. Science4Impact: This study demonstrated RF processing for an efficient thermal decontamination with uniform temperature distribution attained within the samples in an industrial scale process.