Inactivation of microorganisms in foods by burst RF heating

• Project/Area Number: 17K07827
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: UEMRUA KUNIHIKO 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, ユニット長 (50353967)
• Project Period (FY): 2017-04-01 – 2020-03-31
• Project Status: Completed (Fiscal Year 2019)
• Budget Amount: ¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000); Fiscal Year 2019: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2018: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000); Fiscal Year 2017: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
• Keywords: 短波帯加熱 / 殺菌 / 豆乳 / 牛乳 / 無添加ソーセージ / 生乳 / ソーセージ / 水産物 / パウチ / チーズ / 短波帯交流 / 大腸菌 / プラスチックバック / 食品 / 化学工学

Outline of Final Research Achievements

We developed two type of radio frequency sterilization systems for liquid foods and solid foods. Cow milk and soybean milk were sterilized by radio frequency heating for less than 4 s. Pouched fish and sausages were sterilized by radio frequency heating for less than 10 mints. Radio frequency sterilization has advantages of shorter heating time, less discoloring, less off-flavor and less softening of food than conventional heating.

Academic Significance and Societal Importance of the Research Achievements

食品の殺菌方法として短波帯加熱は、食品を均一・迅速に加熱する特徴を有している。本研究では、短波帯加熱の殺菌効率の向上を目指して、バースト短波帯加熱を液体食品およびパウチ包装した固体食品に適用し、食品の安全性、保存性向上とともに、嗜好性および健康機能性を高度に保持した新しい殺菌方法を開発した。

Research Products

• [Journal Article] Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier (2020)
  • Author(s): Vodo Sekove、Taarji Noamane、Bouhoute Meryem、Felipe Lorena de Oliveira、Neves Marcos A.、Kobayashi Isao、Uemura Kunihiko、Nakajima Mitsutoshi
  • Journal Title: International Journal of Food Science & Technology Volume: 55 Issue: 4 Pages: 1485-1496
  • DOI: 10.1111/ijfs.14543
  • Peer Reviewed
• [Journal Article] The effect of radio-frequency heating on vacuum-packed saury (2018)
  • Author(s): Sumiyo Kanafusa, Chieko Takahashi & Kunihiko Uemura
  • Journal Title: Bioscience, Biotechnology, and Biochemistry Volume: 82 Pages: 1576-1583
  • Peer Reviewed
• [Journal Article] 水中短波帯加熱によるポテトサラダの殺菌 (2018)
  • Author(s): 植村邦彦
  • Journal Title: 農研機構研究報告食品研究部門 Volume: 2 Pages: 15-19
  • NAID: 120006473183
  • Peer Reviewed / Open Access
• [Presentation] Effect of Radio-Frequency heating on improve the safety of the nitrite-free sausage (2020)
  • Author(s): Suveena Jantapirak、高橋 千栄子、植村 邦彦
  • Organizer: 日本食品科学工学会 令和2年度関東支部大会
• [Presentation] 水中短波帯加熱によるパウチポテトサラダの殺菌 (2019)
  • Author(s): 植村邦彦、高橋千栄子
  • Organizer: 日本食品工学会第20回年次大会
• [Presentation] 短波帯加熱による豆乳の連続殺菌技術 (2019)
  • Author(s): 植村邦彦、長屋美玖、高橋千栄子、小林功
  • Organizer: 日本食品科学工学会第66回大会
• [Presentation] Inactivation of Bacillus subtilis spores in soybean milk by radio frequency continuous heating (2017)
  • Author(s): Kunihiko Uemura, Chieko Takahashi, Isao Kobayashi
  • Organizer: 31st EFFoST International Conference
  • Int'l Joint Research
• [Patent(Industrial Property Rights)] 水中短波帯加熱方法 (2019)
  • Inventor(s): 植村邦彦
  • Industrial Property Rights Holder: 農研機構
  • Industrial Property Rights Type: 特許
  • Industrial Property Number: 2019-222656
  • Filing Date: 2019
• [Patent(Industrial Property Rights)] ナチュラルチーズの製造方法 (2019)
  • Inventor(s): 柳沢有哉、伊藤光太郎、植村邦彦
  • Industrial Property Rights Holder: 雪印メグミルク、農研機構
  • Industrial Property Rights Type: 特許
  • Industrial Property Number: 2019-206654
  • Filing Date: 2019