Many ready-to-eat items use soft wheat flour (SWF), which is a low-moisture food component. Foodborne diseases and outbreaks linked to the use of a variety of low-moisture foods have raised concerns about their microbiological safety. Traditional thermal pasteurisation technologies require a long time to produce the necessary pasteurisation and are not ideal for processing packaged foods. With the goal of lowering processing time, a novel continuous radiofrequency (RF)-assisted thermal processing for packed SWF was studied. The temperature profiles of packed SWF during RF heating were examined at eight distinct sites under stationary and moving situations. In stationary RF heating of packed SWF, the temperature differential between the coldest and warmest areas was 31°C. The temperature differential was decreased to 24°C when the package was flipped up-side down along the long axis under stationary state. With the conveyor moving, the RF heating homogeneity of packed SWF increased, and the temperature differential between the hottest and coldest areas was only 15°C. Packaged SWF quality characteristics were not substantially different from unpasteurized and batch mode processed SWF after 7 hours at 80°C. The continuous RF-assisted thermal processing of bundled SWF was proven in this work.
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