Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour

Sreenivasula Reddy Boreddy, Devin J. Rose, Jeyamkondan Subbiah

Research output: Contribution to journalArticle

Abstract

Abstract: Wheat flour may be thermally processed to improve microbiological safety; however, come-up time for thermal processing of wheat flour is long due to its low thermal conductivity. In the present study, a novel radiofrequency (RF)-assisted thermal processing approach was investigated for reducing the come-up time of soft wheat flour (SWF) and for improving microbiological safety. The temperature and time combinations of 80 °C for 7 and 10 hr, 90 °C for 2 and 3 hr, and 100 °C for 0.75 and 1 hr for RF-assisted thermal processing were selected to achieve a minimum of a 7-log reduction in Salmonella spp. The quality and functional properties of RF-assisted thermally processed SWF was evaluated by solvent retention capacity (SRC), swelling power, sodium dodecyl sulfate sedimentation tests, and rapid-visco-analyzer test, and the values were compared with the untreated (unpasteurized) and commercially pasteurized SWF. All the SRC attributes at 80 °C for 7 hr, 90 °C for 2 hr and 100 °C for 0.75 hr were not significantly different from that of the unpasteurized SWF. The optimum RF-assisted thermal processing conditions of 80 °C for 7 hr and 90 °C for 2 hr were recommended for pasteurization of SWF without any compromise in the quality and functionality. Practical application: Thermal processing of low-moisture foods such as flours and powders through traditional methods is not practical due to extremely long come-up times. Novel radiofrequency-assisted thermal processing is poised to reduce the processing time 89 times for 100 °C. The processing parameters determined in this study will enhance the microbiological safety of wheat flour without compromising the quality and functionality.

Original languageEnglish (US)
Pages (from-to)2528-2536
Number of pages9
JournalJournal of food science
Volume84
Issue number9
DOIs
StatePublished - Sep 1 2019

Fingerprint

Flour
wheat flour
Triticum
Hot Temperature
heat treatment
microbiological quality
Safety
Thermal Conductivity
Pasteurization
thermal conductivity
sodium dodecyl sulfate
pasteurization
swelling (materials)
functional properties
flour
Salmonella
Sodium Dodecyl Sulfate
powders
Powders
testing

Keywords

  • SDS sedimentation
  • heat treatment
  • rapid-visco-analyzer test
  • solvent retention capacity
  • swelling power

ASJC Scopus subject areas

  • Food Science

Cite this

Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour. / Boreddy, Sreenivasula Reddy; Rose, Devin J.; Subbiah, Jeyamkondan.

In: Journal of food science, Vol. 84, No. 9, 01.09.2019, p. 2528-2536.

Research output: Contribution to journalArticle

Boreddy, Sreenivasula Reddy ; Rose, Devin J. ; Subbiah, Jeyamkondan. / Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour. In: Journal of food science. 2019 ; Vol. 84, No. 9. pp. 2528-2536.
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