RF Pasteurization Project


By Our Group

  • Luan, D., Tang, J., Liu, F., Tang, Z., Li, F., Lin, H., Bohnet, S., 2015. Dielectric properties of bentonite water pastes used for stable loads in microwave thermal processing systems. Journal of Food Engineering, 161:40-47. [full text]
  • Jiao, Y., Tang, J., Wang, S., 2014. A new strategy to imporve heating uniformity of low moisture foods in radio frequency treatment for pathogen control. Journal of Food Engineeering. 141: 128-138. [full text].
  • Jiao, Y., Tang, J., Wang, S., Koral, T. 2014. Influence of dielectric prperties on the heating rate in free-runnng oscillator radio frequency systems. Journal of Food Engineering, 120: 197-203. [full text]
  • Balbaifi, B., Tang, J., Jiao, Y., Wang, S., Rasco, B.,, Jiao, S., Sablani, S. 2014. Radio frequency disinfestation treatments for dried fruit:Model development and validation. Journal of Food Engineering, 120: 268-276. [full text]
  • Villa-Rojas R., Tang J., Wang S., Gao M., Kang D-H., Mah J-H., Gray P., Sosa-Morales M.E., Lopez-Malo A. 2013. Thermal inactivation of Salmonella Enteritidis PT 30 in almond kernels as influenced by water activity. Journal of Food Protection, 76(1): 26-32.[full text]
  • Gao M., Tang J., Johnson J.A., Wang S. 2012. Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization, Journal of Food Engineering, 112(4): 282-287. [full text]
  • Gao M., Tang J., Villa-Rojas R., Wang Y., Wang S. 2011. Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy. Journal of Food Engineering, 104(2): 299-306. [full text]
  • Tiwari G., Wang S., Tang J., Birla S.L. 2011. Analysis of radio frequency (RF) power distribution in dry food materials. Journal of Food Engineering, 104: 548-556. [full text]
  • Tiwari G., Wang S., Tang J., Birla S.L. 2011. Computer simulation model development and validation of radio frequency (RF) heating of dry food materials. Journal of Food Engineering, 105: 48-55. [full text]

By Others

  • Pena-Melendex, Perry, J.J, Youse, A.E. 2014. Changes in thermal resistance of three Salmonella serovars in response to osmotic shock and adaptation at water activities reduced by different humectants. Journal of Food PRoctection, 77(6): 914-918. [full text]
  • The Almond Board of California. Guidelines for Process Validation Using Enterococcus faecium NRRL B-2354. [full text]
  • Jeong, S.G., Kang, D.H. 2014. Influence of moisture content on inactivation of Escherichia coli 0157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating. International Journal of Food Microbioogy, 176: 15-22. [full text]
  • Li, H., Fu, X., Bima, Y., Koontz, J., Megalis, C., Yang, F., Fleischman, G., Tortorello, M.L. 2014. Effect of the local microenvironment on survival and thermal inactivation of salmonella in low- and intermediate-moisture multi-ingredient foods. Journal of Food Protection, 77(1), 67-74. [full text]
  • Ha J.W., Kim S.Y., Ryu S.R., Kang D.H. 2013. Inactivation of salmonella enterica serovar typhimurium and escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating. Food Microbiology, 34, 145-150. [full text]
  • Cahill S.M., Wachsmuth I.K., Costarrica Mde L., Ben Embarek P.K. 2008. Powdered infant formula as a source of salmonella infection in infants. Clin Infect Dis, 46(2), 268-273. [full text]
  • Schaffner D.W., Buchanan R.L., Calhoun S., Danyluk M.D., Harris L.J., Djordjevic D.,  Whiting R.C.,  Kottapalli B., Wiedmann M. 2013. Issues to consider when setting intervention targets with limited data for low-moisture food commodities: A peanut case study. Journal of Food Protection, 76(2), 360-369. [full text]
  • Kim S.Y., Sagong H.G., Choi S.H., Ryu S., Kang D.H. 2012. Radio-frequency heating to inactivate salmonella typhimurium and escherichia coli O157:H7 on black and red pepper spice. International Journal of Food Microbiology, 153, 171-175. [full text]
  • Podolak R., Enache E., Stone W., Black D.G., Elliott P.H. 2010. Sources and risk factors for contamination, survival, persistence, and heat resistance of salmonella in low-moisture foods-Review. Journal of Food Protection, 73 (10), 1919-1936. [full text]






Created: February 11, 2013 VSH
Updated: March 19, SGB

Dr. Juming Tang

Professor, Scientist
Associate Chair BSysE
Distinguished Chair Food Engineering
Juming Tang Media Photo (8MB)
TEL: 509 335-2140
FAX: 509 335-2722
EML: jtang@wsu.edu
Biological Systems Engineering
Washington State University
L. J. Smith 204, P.O. Box 64120
Pullman, Washington 99164-6120
Microwave Pasteurization Public
Microwave Pasteurization Members
Microwave Heating Public
Microwave Heating Members
RF Pasteurization Public
RF Pasteurization Members



Press Photo (8MB)

Heading using the h3 tag

Latin deleted

Biological Systems Engineering , PO Box 646120, Washington State University, Pullman WA 99164-6120, 509-335-1578, Contact Us