Comparison between combined radio frequency and hot air treatment and hot air treatment on bread fresh-keeping

The objective of the research was to apply radio frequency (RF) technology on the preservation of packaged bread to extend bread storage life. The effect of combined RF and hot air treatment on the extension of bread storage life was studied to compare with that of conventional hot air treatment from the respects of lethal effect, heating rate and quality changes of treated bread. Much lower mean product temperature and shorter holding time were used for complete control of Penicillium citrinum spores with combined RF and hot air treatment compared with conventional heating. Combined RF and hot air treatment provided a heating rate of 30 times that of conventional hot air treatment for in-package bread to lethal temperatures, and showed advantages in maintaining treated bread quality except for the larger shrinkage.