The performances of radio frequency (RF) heating treatment of pitaya fruits, with varying distances between the electrode plates, were investigated. The data indicated that a large gap between the electrode plates would reduce the highest temperature and the temperature rising rates. Contrarily, Smaller gap between the electrode plates always resulted in non-uniform heating. However, the RF heating treatment method was effective for enzyme inactivation. The results of the antiproliferative activity and cellular antioxidant activity (CAA) assay indicated that the RF heat treatment had limited effects on the functional features of the samples. However, the functional features of the pitaya samples obtained from the 100-mm and 120-mm gap RF heat treatments were better than those of the 140-mm and 160-mm gap RF heat-treated pitaya samples. The results suggested that RF heat treatment is an efficient method for enzyme inactivation.

中文翻译：

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火龙果经过射频处理后的特征：结构，酚类化合物，抗氧化剂和抗增殖活性

研究了在电极板之间的距离不同的情况下，火龙果的射频（RF）热处理性能。数据表明，电极板之间的大间隙将降低最高温度和升温速率。相反，电极板之间的间隙较小总是导致加热不均匀。然而，RF加热处理方法对于酶失活是有效的。抗增殖活性和细胞抗氧化活性（CAA）分析的结果表明，射频热处理对样品的功能特性影响有限。但是，通过100毫米和120毫米间隙RF热处理获得的火龙果样品的功能特性要好于140毫米和160毫米间隙RF热处理的火龙果样品。