Low-temperature low-humidity pretreatment followed by RF heating: a novel method of fig preservation

100% mortality can be achieved using RF at electrode heights of 180, 200 and 220 mm for all the time ranges studied. LTLH pretreatment followed by RF heating of figs at 180 mm and conveyor speed of 5 m h −1 is suitable for functional quality retention.

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Publication Details

Journal
Sustainable Food Technology
Published
2025-10-02
DOI
https://doi.org/10.1039/d5fb00304k
Primary Topic
Food Drying and Modeling
Type
article
Field-Weighted Citation Impact
0.00
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article

Low-temperature low-humidity pretreatment followed by RF heating: a novel method of fig preservation

Irengbam Barun Mangang, V. Santhana Lakshmi, N Venkatachalapathy
Sustainable Food Technology
Food Drying and Modeling
article

Low-temperature low-humidity pretreatment followed by RF heating: a novel method of fig preservation

Irengbam Barun Mangang, V. Santhana Lakshmi, N Venkatachalapathy
article en

Abstract

100% mortality can be achieved using RF at electrode heights of 180, 200 and 220 mm for all the time ranges studied. LTLH pretreatment followed by RF heating of figs at 180 mm and conveyor speed of 5 m h −1 is suitable for functional quality retention.

Sustainable Food TechnologyVol. 4(1)
Ministry of Food Processing Industries (IN), Central Agricultural University (IN)
Openalex Percentile: Top 68%
Food Drying and Modeling
DOIOpen Access PDFOpenAlex
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