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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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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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Zhang Y, Yang H, Yan B, Zhu H, Gao W, Zhao J, Zhang H, Chen W, Fan D. Continuous flow microwave system with helical tubes for liquid food heating. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110409] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Chemat F, Rombaut N, Meullemiestre A, Turk M, Perino S, Fabiano-Tixier AS, Abert-Vian M. Review of Green Food Processing techniques. Preservation, transformation, and extraction. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.016] [Citation(s) in RCA: 296] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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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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Ros-Polski V, Schmidt FL, Vitali AA, Marsaioli A, Raghavan VG. Rheological Analysis of Sucrose Solution at High Temperatures Using a Microwave-Heated Pressurized Capillary Rheometer. J Food Sci 2014; 79:E540-5. [DOI: 10.1111/1750-3841.12398] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Accepted: 01/17/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Valquíria Ros-Polski
- Dept. of Food Technology - Food Engineering College; UNICAMP - State Univ. of Campinas; SP - Brazil CEP 13083-862 C.P.: 6121
| | - Flávio L. Schmidt
- Dept. of Food Technology - Food Engineering College; UNICAMP - State Univ. of Campinas; SP - Brazil CEP 13083-862 C.P.: 6121
| | - Alfredo A. Vitali
- Institute of Food Technology - ITAL - Av. Brasil; 2880 - Campinas SP - Brazil CEP 13070-178 C.P.: 139
| | - Antonio Marsaioli
- Institute of Food Technology - ITAL - Av. Brasil; 2880 - Campinas SP - Brazil CEP 13070-178 C.P.: 139
| | - Vijaya G.S. Raghavan
- Dept. of Bioresource Engineering, Macdonald Campus; McGill Univ; 21111, Lakeshore Rd Ste-Anne-de-Bellevue H9X 3V9 Quebec Canada
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Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1112-x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Lee SY, Ryu S, Kang DH. Effect of frequency and waveform on inactivation of Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in salsa by ohmic heating. Appl Environ Microbiol 2013; 79:10-7. [PMID: 23023752 PMCID: PMC3536102 DOI: 10.1128/aem.01802-12] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2012] [Accepted: 09/21/2012] [Indexed: 11/20/2022] Open
Abstract
The effect of frequency of alternating current during ohmic heating on electrode corrosion, heating rate, inactivation of food-borne pathogens, and quality of salsa was investigated. The impact of waveform on heating rate was also investigated. Salsa was treated with various frequencies (60 Hz to 20 kHz) and waveforms (sine, square, and sawtooth) at a constant electric field strength of 12.5 V/cm. Electrode corrosion did not occur when the frequency exceeded 1 kHz. The heating rate of the sample was dependent on frequency up to 500 Hz, but there was no significant difference (P > 0.05) in the heating rate when the frequency was increased above 1 kHz. The electrical conductivity of the sample increased with a rise in the frequency. At a frequency of 60 Hz, the square wave produced a lower heating rate than that of sine and sawtooth waves. The heating rate between waveforms was not significantly (P > 0.05) different when the frequency was >500 Hz. As the frequency increased, the treatment time required to reduce Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium to below the detection limit (1 log CFU/g) decreased without affecting product quality. These results suggest that ohmic heating can be effectively used to pasteurize salsa and that the effect of inactivation is dependent on frequency and electrical conductivity rather than waveform.
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Affiliation(s)
- Su-Yeon Lee
- Department of Food and Animal Biotechnology and Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea
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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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