The Influence of Radiofrequency Heating on the Quality and Shelf of Life of Pepper

Authors

Keywords:

Dielectric properties, Radio wave, Shelf life, Proximate Composition

Abstract

Pepper is one of the common vegetable food items that constitute most African dishes with beneficial health properties. This study investigates the influence of radiofrequency (RF) heating on the quality and shelf life of pepper. Utilising the measured dielectric properties of pepper, the research evaluates how microwave exposure at varying frequencies affects pepper's nutritional content and preservation duration. Fresh samples of pepper were subjected to radio waves ranging from 5 MHz to 25 MHz, and their dielectric properties, proximate composition, and shelf life were analysed. The dielectric properties were measured using a parallel plate capacitance method, revealing significant variations in conductivity, dielectric constant, and loss factor across different frequencies. Results demonstrated that RF treatment effectively extended the shelf life of pepper, with the highest frequency (25 MHz) achieving a shelf life of 36 days, compared to 20 days for the control. Moreover, the study observed minimal changes in the proximate composition of pepper, ensuring the retention of its nutritional quality. This research provides valuable insights into the use of RF heating as a viable technique for extending the shelf life of pepper while maintaining its nutritional integrity.

Dimensions

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Published

2024-11-13

How to Cite

Akaagerger, . N. B., Philip, A. I., & Agba, E. H. (2024). The Influence of Radiofrequency Heating on the Quality and Shelf of Life of Pepper. Nigerian Journal of Physics, 33(3), 68-74. https://doi.org/10.62292/njp.v33i3.2024.292

Issue

Vol. 33 No. 3 (2024): Nigerian Journal of Physics - Vol. 33 No. 3

Section

Articles
Copyright & Licensing

How to Cite

Akaagerger, . N. B., Philip, A. I., & Agba, E. H. (2024). The Influence of Radiofrequency Heating on the Quality and Shelf of Life of Pepper. Nigerian Journal of Physics, 33(3), 68-74. https://doi.org/10.62292/njp.v33i3.2024.292

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