Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2026Quality deterioration kinetics of roasted peanut matrices under fixed-time and estimated-lethality at various water activities
Islam, Shahriar; Li, Zhiwei; Wang, Xin; Tasci, Caner; Ozturk, Samet; Erdoǧdu, Ferruh; Zhang, Qing; Liu, Shuxiang
Water activity and particle size are critical determinants of quality stability and safety in low-moisture, lipid-rich foods. However, their combined effects during thermal processing of roasted peanut matrices remain insufficiently quantified. This study evaluated quality deterioration in roasted peanut matrices with different structural forms: crushed, flour, powder, and butter. Samples were equilibrated to water activity values of 0.11–0.92 at 25 °C and heated at 80 °C for 120 min. Colour, acid value, sensory score, and changes in relative fatty acid composition were measured. Kinetic experiments were also conducted at aw,25°C 0.32 using D-value-based thermal schedules at 85, 90, and 95 °C to relate microbial lethality to quality loss. Water activity strongly affected quality stability, with the predicted quality-favourable values varying slightly among responses. Therefore, aw,25°C (0.32) was selected as a practical condition for subsequent kinetic evaluation. Matrix performance differed between the fixed-time and D-value-based treatments. These findings describe quality deterioration under fixed-time and D-value-based thermal schedules.
- 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.
- MakaleAçık Erişim2024Improving radio frequency heating uniformity in peanuts: Effects of packaging geometry, electrode gap, particle size and interlayer displacement process
Tasci, Caner; Liu, Shuxiang; Erdogdu, Ferruh; Ozturk, Samet
This study aimed to assess the impact of various processing parameters including electrode gap, packaging geometry, and particle size on the heating efficiency of radio frequency (RF) processing for peanut thermal decontamination. In addition, interlayer displacements were presented to evaluate the effect of the mixing on heating uniformity. Experimental studies were carried out using 3D-printed polylactic acid (PLA) containers (square, rectangular, and cylindrical) to place the peanut samples with particle sizes ranging from 0.71 to 2.00 mm at 100–140 mm electrode gaps. Temperature changes within the samples were monitored using fiber optic sensors and surface temperature distributions were determined with an infrared camera. Heating uniformity index (λ) was then calculated to assess the effects of RF processing conditions on RF heating uniformity. Results showed that the cylindrical container exhibited a more consistent and uniform heating profile (λ = 0.12) with 1.58 °C min−1 heating rate compared to other containers, and a single interlayer displacement between top and bottom layers further improved temperature distribution uniformity. Smaller particle sizes also led to faster heating rates from 1.71 to 1.55 °C min−1 with more uniform heating due to the reduced porosity within the particles with increased thermal conduction and electromagnetic energy absorption. This study presented valuable insights for developing an effective RF process as an alternative to conventional thermal treatments for decontamination of low-moisture, high-fat particulate foods. Industrial significance: This research presented an innovative approach applying RF heating for a possible decontamination process for peanut samples. The research tackled the growing worldwide consumer demand for food products to satisfy food safety regulations while peanuts were selected to demonstrate the process effect due to the recent food safety issues in peanut butter considering that a pre-process for decontamination would lead to a decrease in the resulting safety issues.
- BildiriYalnız künye2024RADIO FREQUENCY PROCESSING OF PEANUT BUTTER: COMPUTATIONAL MODEL DEVELOPMENT AND PROCESS DESIGN
Coskun, Eda; Ozturk, Samet; Tasci, Caner; Polat, Kubra; Liu, Shuxiang; Li, Rui; Wang, Shaojin; Mert, Behic; Marra, Francesco; Erdogdu, Ferruh
Within the last decade, Centers for Disease Control and Prevention (CDC) has reported outbreaks of Salmonella, particularly associated with low -moisture foods including peanut butter. In this study, radio frequency (RF) application was carried out for thermal processing of peanut butter samples. For this purpose, a computational model was developed to determine the temperature change of peanut samples using Comsol Multiphysics v6.0 (Comsol AB, Stockholm, Sweden), and 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, industrial scale thermal processing studies were done with up to 30 samples located within the RF cavity. This study demonstrated the feasibility of the RF application for an efficient processing with rather uniform temperature distribution attained within the samples.