Bo Ling
Northwest A&F University
34 Papers
Bo Ling is an academic researcher from Northwest A&F University. The author has contributed to research in topics: Chemistry & Dielectric. The author has an hindex of 18, co-authored 23 publications.
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Papers
Kinetics of Food Quality Changes During Thermal Processing: a Review
TL;DR: In this paper, a comprehensive review of recent progresses on quality kinetics for thermal treatments to inactivate microorganisms and enzymes in foods of both plant and animal origins is provided, which mainly covers the theoretical basis for studying quality Kinetics, common and special kinetic models to describe major quality attributes, such as appearance, texture, and nutrients.
243
Developing radio frequency technology for postharvest insect control in milled rice
TL;DR: In this paper, a pilot-scale, 27.12MHz, 6-kW RF system was used to study RF heating uniformity and develop a treatment protocol for achieving 100% insect mortality and finally evaluating quality attributes in RF treated milled rice during storage.
110
Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran
TL;DR: The results showed that RF heating had negative impact on the yield, purity, foaming properties and solubility of RBPI when the treatment temperature was higher than 100 °C, while the absorption and emulsifying properties were improved.
107
Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review.
TL;DR: This review provided comprehensive information about principles of RF technology and its main applications including disinfestation, pasteurization, enzyme inactivation, drying, and roasting for processing food grains and their products.
104
Development of thermal treatment protocol for disinfesting chestnuts using radio frequency energy
TL;DR: In this article, a 6-kW, 27-MHz free-running oscillator RF system was used to determine the effect of a developed RF treatment protocol on quality of chestnuts, and the results showed that the heating time needed only 5.4min to heat the 2.5kg chestnuts from 20-c to 55-c using RF energy, and 170min for chestnuts to reach 52.5c using hot air at 55c and 1.6m/s.
102