1
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Effect of lossy thin-walled cylindrical food containers on microwave heating performance. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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2
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Chang X, Zhang L, Xu Q, Zheng Z, Wang R, Li Z. Continuous flow microwave heating and sterilization for liquid food. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Abstract
Continuous flow microwave sterilization for liquid food has advantages of a short time and high retention rate of nutrients. However, uneven microwave heating is the critical factor restricting the industrialization of microwave sterilization. This paper reviews the up-to-date research on the continuous flow microwave heating and the continuous flow microwave sterilization system for liquid food. The causes of the non-uniformity of continuous flow microwave heating are thoroughly discussed and the methods of improving the uniformity are proposed. Finally, the recommendations for future research of continuous flow microwave sterilization for liquid food are presented.
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Affiliation(s)
- Xiaoling Chang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Lixin Zhang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Guangdong Intelligent Filling Technology Limited Company , Guangdong , Foshan , China
| | - Zhaoqi Zheng
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Ruifang Wang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Zhanyong Li
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
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3
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Karatas O, Topcam H, Altin O, Erdogdu F. Computational study for microwave pasteurization of beer and hypothetical continuous flow system design. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102878] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Gómez‐Sánchez DL, Antonio‐Gutiérrez O, López‐Díaz AS, Palou E, López‐Malo A, Ramírez‐Corona N. Performance of combined technologies for the inactivation of
Saccharomyces cerevisiae
and
Escherichia coli
in pomegranate juice: The effects of a continuous‐flow
UV‐Microwave
system. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13565] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Diana Laura Gómez‐Sánchez
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Oscar Antonio‐Gutiérrez
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Andrea Selene López‐Díaz
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Enrique Palou
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Aurelio López‐Malo
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Nelly Ramírez‐Corona
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
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5
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New experimental set-up for testing microwave technology to continuously heat fouling-sensitive food products like milk concentrates. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102453] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Topcam H, Karatas O, Erol B, Erdogdu F. Effect of rotation on temperature uniformity of microwave processed low - high viscosity liquids: A computational study with experimental validation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102306] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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Zhu Z, Guo W. Recent developments on rapid detection of main constituents in milk: a review. Crit Rev Food Sci Nutr 2020; 61:312-324. [PMID: 32106694 DOI: 10.1080/10408398.2020.1731417] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Milk is a good source of quality fats, proteins, carbohydrates, minerals, and vitamins. Determining milk constituents is very important in dairy production and is usually conducted by means of physical or chemical processes in laboratories. These methods are time-consuming and cannot satisfy the need in practice. Developing simple, quick, cost-effective, reliable, and sensitive methods on the detection of main constituents in milk is useful for dairy farmers, manufacturers and consumers. In last decades, many rapid detection techniques such as chromatography, spectroscopy, dielectric properties, and sensors, have emerged and shown great potential in the detection of main constituents in liquid milk. In this review, the rapid detection techniques applied to determine the main constituents in milk have been reviewed. Meanwhile, the potential advantages and limitations of these techniques and recommendations for future research have also been proposed.
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Affiliation(s)
- Zhuozhuo Zhu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Wenchuan Guo
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Key Laboratory of Agricultural Internet of Things, Ministry of Agriculture and Rural Affairs, Yangling, Shaanxi, China.,Shaanxi Key Laboratory of Agricultural Information Perception and Intelligent Service, Yangling, Shaanxi, China
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8
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Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG. Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products. Compr Rev Food Sci Food Saf 2019; 18:67-83. [DOI: 10.1111/1541-4337.12409] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 01/23/2023]
Affiliation(s)
- Carolina P. C. Martins
- Dept. of Food Technology; Federal Rural Univ. of Rio de Janeiro (UFRRJ); Rodovia BR 465, km 7 23890-000 Seropédica RJ Brazil
| | - Rodrigo N. Cavalcanti
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
- Dept. of Food Science and Agricultural Chemistry; McGill Univ.; Macdonald campus, 21,111 Lakeshore H9X 3V9 Sainte Anne de Bellevue Quebec Canada
| | - Silvia M. Couto
- Nutrition Inst. Josué de Castro; Federal Univ. of Rio de Janeiro (UFRJ); Av. Carlos Chagas Filho, 373, CCS, Bloco J/2° andar, Cidade Univ., Ilha do Fundão 21941-902 Rio de Janeiro RJ Brazil
| | - Jeremias Moraes
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Dept. of Food Technology; Federal Rural Univ. of Rio de Janeiro (UFRRJ); Rodovia BR 465, km 7 23890-000 Seropédica RJ Brazil
| | - Marcia Cristina Silva
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Renata S. L. Raices
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Jorge A. W. Gut
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
| | - Hosahalli S. Ramaswamy
- Dept. of Food Science and Agricultural Chemistry; McGill Univ.; Macdonald campus, 21,111 Lakeshore H9X 3V9 Sainte Anne de Bellevue Quebec Canada
| | - Carmen C. Tadini
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
| | - Adriano G. Cruz
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
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9
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Liu Q, Guo W, Zhu X. Effect of lactose content on dielectric properties of whole milk and skim milk. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13790] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qiang Liu
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Wenchuan Guo
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xinhua Zhu
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
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10
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Muñoz I, Gou P, Picouet PA, Barlabé A, Felipe X. Dielectric properties of milk during ultra-heat treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.025] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Clodoveo ML, Dipalmo T, Rizzello CG, Corbo F, Crupi P. Emerging technology to develop novel red winemaking practices: An overview. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Lee SH, Choi W, Jun S. Conventional and Emerging Combination Technologies for Food Processing. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9145-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Lee SH, Choi W, Kim CT, Jun S. Development of a dual cylindrical microwave and ohmic combination heater for minimization of thermal lags in the processing of particulate foods. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.042] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Abstract
Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation.
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Affiliation(s)
- Juming Tang
- Dept., of Biological Systems Engineering, Washington State UnivPullman, WA, 509-335-2140, U.S.A
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16
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17
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Sung HJ, Kang DH. Effect of a 915 MHz microwave system on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in salsa. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.058] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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Zhu X, Guo W, Jia Y, Kang F. Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1440-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Zhu X, Guo W, Jia Y. Temperature-Dependent Dielectric Properties of Raw Cow’s and Goat’s Milk from 10 to 4,500 MHz Relevant to Radio-frequency and Microwave Pasteurization Process. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1255-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Nguyen LT, Choi W, Lee SH, Jun S. Exploring the heating patterns of multiphase foods in a continuous flow, simultaneous microwave and ohmic combination heater. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Zhu X, Guo W, Wu X. Frequency- and temperature-dependent dielectric properties of fruit juices associated with pasteurization by dielectric heating. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.10.005] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Choi W, Nguyen LT, Lee SH, Jun S. A Microwave and Ohmic Combination Heater for Uniform Heating of Liquid-Particle Food Mixtures. J Food Sci 2011; 76:E576-85. [DOI: 10.1111/j.1750-3841.2011.02413.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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24
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Perino-Issartier S, Maingonnat JF, Chemat F. Microwave Food Processing. ALTERNATIVES TO CONVENTIONAL FOOD PROCESSING 2010. [DOI: 10.1039/9781849730976-00415] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Consumers prefer food products with enlarged shelf life, which are quick to prepare, healthy and fresh like. Traditional food processing methods are based on intensive heating and as a result cause quality loss. Minimal processing techniques such as microwaves approach consumer's demands to create fresh like products with enlarged shelf life. Microwave technology can be very useful for food processing, because products are heated directly instead of conventional heating by convection and conduction. This means a reduction of the total processing time, no overheating on the outside of the product, and preservation of the fresh product quality. This chapter presents a complete picture of current knowledge on application of microwave in food processing which has been used for different processes like blanching, sterilisation, thawing, drying and extraction of various products. In many cases combinations with microwaves gave the best results.
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Affiliation(s)
- Sandrine Perino-Issartier
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
| | - Jean-François Maingonnat
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
| | - Farid Chemat
- UMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse 84000 Avignon France
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25
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Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.01.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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SABLIOV CRISTINAM, BOLDOR DORIN, CORONEL PABLO, SANDERS TIMOTHYH. CONTINUOUS MICROWAVE PROCESSING OF PEANUT BEVERAGES. J FOOD PROCESS PRES 2008. [DOI: 10.1111/j.1745-4549.2008.00223.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Steed L, Truong VD, Simunovic J, Sandeep K, Kumar P, Cartwright G, Swartzel K. Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees. J Food Sci 2008; 73:E455-62. [DOI: 10.1111/j.1750-3841.2008.00950.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Coronel P, Simunovic J, Sandeep K, Kumar P. Dielectric Properties of Pumpable Food Materials at 915 MHz. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701472755] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Boldor D, Balasubramanian S, Purohit S, Rusch KA. Design and implementation of a continuous microwave heating system for ballast water treatment. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2008; 42:4121-4127. [PMID: 18589975 DOI: 10.1021/es7024752] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A continuous microwave system to treat ballast water inoculated with different invasive species was designed and installed atthe Louisiana State University Agricultural Center. The effectiveness of the system to deliver the required heating loads to inactivate the organisms present was studied. The targeted organisms were microalgae (Nannochloropsis oculata), zooplankton at two different growth stages (newly hatched brine shrimp-Artemia nauplii and adult Artemia), and oyster larvae (Crassosstrea virginica). The system was tested at two different flow rates (1 and 2 liters per min) and power levels (2.5 and 4.5 kW). Temperature profiles indicate that, depending on the species present and the growth stage, the maximum temperature increase will vary from 11.8 to 64.9 degrees C. The continuous microwave heating system delivered uniform and near-instantaneous heating at the outlet proving its effectiveness. The power absorbed and power efficiency varied for the species present. More than 80% power utilization efficiency was obtained at all flow rate and microwave power combinations for microalgae, Artemia nauplii and adults. Test results indicated that microwave treatment can be an effective tool for ballast water treatment, and current high treatment costs notwithstanding, this technique can be added as supplemental technology to the palette of existing treatment methods.
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Affiliation(s)
- Dorin Boldor
- Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803, USA.
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30
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Coronel P, Simunovic J, Sandeep K, Cartwright G, Kumar P. Sterilization solutions for aseptic processing using a continuous flow microwave system. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.08.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees. Food Res Int 2008. [DOI: 10.1016/j.foodres.2007.11.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Kumar P, Coronel P, Simunovic J, Truong VD, Sandeep KP. Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions. J Food Sci 2007; 72:E177-83. [PMID: 17995769 DOI: 10.1111/j.1750-3841.2007.00315.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 degrees C and compared with those measured by the conventional approach (under static conditions). The food products chosen for this study were skim milk, green pea puree, carrot puree, and salsa con queso. Second-order polynomial correlations for the dependence of dielectric properties at 915 MHz of the food products on temperature were developed. Dielectric properties measured under static and continuous flow conditions were similar for homogeneous food products such as skim milk and vegetable puree, but they were significantly different for salsa con queso, which is a multiphase food product. The results from this study suggest that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system.
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Affiliation(s)
- P Kumar
- Dept. of Food Science, North Carolina State Univ. Raleigh, NC 27695, USA
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33
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Kumar P, Coronel P, Simunovic J, Sandeep K. Feasibility of Aseptic Processing of a Low-Acid Multiphase Food Product (salsa con queso) Using a Continuous Flow Microwave System. J Food Sci 2007; 72:E121-4. [DOI: 10.1111/j.1750-3841.2007.00306.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Coronel P, Truong VD, Simunovic J, Sandeep KP, Cartwright GD. Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb08315.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Clare DA, Bang WS, Cartwright G, Drake MA, Coronel P, Simunovic J. Comparison of Sensory, Microbiological, and Biochemical Parameters of Microwave Versus Indirect UHT Fluid Skim Milk During Storage. J Dairy Sci 2005; 88:4172-82. [PMID: 16291608 DOI: 10.3168/jds.s0022-0302(05)73103-9] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Shelf-stable milk could benefit from sensory quality improvement. Current methods of heating cause flavor and nutrient degradation through exposure to overheated thermal exchange surfaces. Rapid heating with microwaves followed by sudden cooling could reduce or eliminate this problem. The objectives for this study were focused on designing and implementing continuous microwave thermal processing of skim fluid milks (white and chocolate) to compare sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. All test products were aseptically packaged and stored at ambient temperature for 12 mo. Every 3 mo, samples were taken for microbiological testing, reactive sulfhydryl determinations, active enzyme analysis, instrumental viscosity readings, color measurements, and descriptive sensory evaluation. Microbiological plate counts were negative on all milks at each time point. Enzymatic assays showed that plasmin was inactivated by both heat treatments. 5,5'-dithio-bis(2-nitrobenzoic acid) analysis, a measure of reactive sulfhydryl (-SH-) groups, showed that the initial thiol content was not significantly different between the microwave-processed and UHT-treated milks. However, both heating methods resulted in an increased thiol level compared with conventionally pasteurized milk samples due to the higher temperatures attained. Sulfhydryl oxidase, a milk enzyme that catalyzes disulfide bond formation using a variety of protein substrates, retained activity following microwave processing, and decreased during storage. Viscosity values were essentially equivalent in microwave- and UHT-heated white skim milks. Sensory analyses established that UHT-treated milks were visibly darker, and exhibited higher caramelized and stale/fatty flavors with increased astringency compared with the microwave samples. Sweet aromatic flavor and sweet taste decreased during storage in both UHT and microwave milk products, whereas stale/fatty flavors increased over time. Sensory effects were more apparent in white milks than in chocolate varieties. These studies suggest that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life.
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Affiliation(s)
- D A Clare
- Southeast Dairy Foods Research Center, Department of Food Science, North Carolina State University, Raleigh, 27695-7624, USA
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