Modeling and Simulation of Microwave Heating of Foods Under Different Process Schedules

Microwave pretreatment of wastewater sludge technology-a scientometric-based review

This manuscript presents a scientometric review of recent advances in microwave pretreatment processes for sewage sludge, systematically identifying existing gaps and prospects. For this purpose, 1763 papers on the application of microwave technology to sludge pretreatment were retrieved from the Web of Science (WoS) using relevant keywords. These publications were then analyzed using diverse scientometric indices. The results show that research in this field encompasses applications based on the non-thermal effects of microwaves, enhanced effectiveness of anaerobic digestion (AD), and the energy balance of this pretreatment system. Overcoming existing technical challenges, such as the cleavage of extracellular polymers, reducing microwave energy consumption, understanding the non-thermal effects of microwaves, promoting AD of sludge in combination with other chemical and physical methods, and expanding the application of the technology, are the main scientific focuses. Additionally, this paper thoroughly examines both the constraints and potential of microwave pretreatment technology for wastewater treatment.

Analytical Pyrolysis of Pinus radiata and Eucalyptus globulus: Effects of Microwave Pretreatment on Pyrolytic Vapours Composition

Pinus radiata (PR) and Eucalyptus globulus (EG) are the most planted species in Chile. This research aims to evaluate the pyrolysis behaviour of PR and EG from the Bío Bío region in Chile. Biomass samples were subjected to microwave pretreatment considering power (259, 462, 595, and 700 W) and time (1, 2, 3, and 5 min). The maximum temperature reached was 147.69 °C for PR and 130.71 °C for EG in the 700 W-5 min condition, which caused the rearrangement of the cellulose crystalline chains through vibration and an increase in the internal energy of the biomass and the decomposition of lignin due to reaching its glass transition temperature. Thermogravimetric analysis revealed an activation energy (Ea) reduction from 201.71 to 174.91 kJ·mol-1 in PR and from 174.80 to 158.51 kJ·mol-1 in EG, compared to the untreated condition (WOT) for the 700 W-5 min condition, which indicates that microwave pretreatment improves the activity of the components and the decomposition of structural compounds for subsequent pyrolysis. Functional groups were identified by Fourier transform infrared spectroscopy (FTIR). A decrease in oxygenated compounds such as acids (from 21.97 to 17.34% w·w-1 and from 27.72 to 24.13% w·w-1) and phenols (from 34.41 to 31.95% w·w-1 and from 21.73 to 20.24% w·w-1) in PR and EG, respectively, was observed in comparison to the WOT for the 700 W-5 min condition, after analytical pyrolysis. Such results demonstrate the positive influence of the pretreatment on the reduction in oxygenated compounds obtained from biomass pyrolysis.

Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit

The study was carried out to investigate the effect of Intermittent microwave convective drying (IMCD) on the overall quality of dried dragon fruit in terms of total phenolic content, color change, and rehydration ratio. Three levels of microwave power (200-600 W) and a temperature of 60 °C for hot air were applied alternately throughout the process with three levels of pulse ratio such as 1:10, 1:20, and 1:40, respectively. The total phenolic content of the dragon fruit slice obtained by IMCD was ranged between 5.750 and 6.575 mg GAE/g dry weight. Within the experimental range of process variables under IMCD conditions, the drying efficiency, color change, and rehydration ratio of the dried dragon fruit slices were 15.287-51.930%, 18.643-24.847, and 1.908-3.239, respectively. The Weibull model scale (α) parameter was found to vary between 27.512 - 498.174 , while the shape (β) parameter was found to vary between 0.769 - 0.851 . The Weibull model parameters were shown to decrease with increasing microwave power at constant pulse ratio. The IMCD method produced a dried dragon fruit slices with reduced color changes and higher total phenolic content and rehydration ratio values. This investigation would contribute to the development of effective drying techniques for increased food quality and product consistency in the drying of diverse fruits and vegetables.

Effect of Vertical and Horizontal Sample Orientations on Uniformity of Microwave Heating Produced by Magnetron and Solid-State Generators

In this study, the effect of different horizontal and vertical orientations of a model sample (cuboid gellan gel samples containing Maillard reactants) on microwave heat processing was investigated in the solid-state and magnetron microwave systems. To achieve this target, seven orientations inside both microwave cavities were defined. Two of the investigated sample orientations were in a vertical position with and without turntable rotation, and five in a horizontal position. Furthermore, samples at horizontal orientations were put at an angle position without turntable rotation. To analyze the microwave heating patterns, infrared (IR) pictures and photographs of the gellan gel samples were taken after processing to document IR-based thermal and Maillard color changes, respectively. Three main factors for improvement of the heating homogeneity were identified: first, processing samples in the solid-state microwave system; second, position variation of the sample by turntable activated; and third, horizontal orientation. In addition, it was observed that placing the gellan gel samples in a vertical position in the magnetron microwave system resulted in considerably more absorbed power and a more uniform microwave heat processing compared to other horizontal orientations in this system. This indicated a non-uniform microwave field distribution. The results of this study can also confirm the importance of designing suitable food packaging: a vertical shape for more microwave energy absorbance and thus, more energy efficiency, and a horizontal shape for more uniform microwave heat processing.

Finite Element Method for Freezing and Thawing Industrial Food Processes

Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.

Improving the quality of vegetable foodstuffs by microwave inactivation

With the aim of improving the loss of quality in retorted vegetables, experiments on pretreatment inactivation using microwaves were carried out to allow the heating intensity to be reduced during retorting. Microwave heating reduced the bacteria level by 10³ CFU/g, and was a more effective method considering the short processing time of 3 min and the required energy being 70-80% of that when using steam. The inactivation effect was due to dielectric heat generation by the high-frequency microwaves. The inactivation effect for heat-resistant Bacillus amyloliquefaciens was indicated by a reduction of 10² CFU/g after 3 min of microwave heating. The total bacteria counts for peeled potato and spicy sauce with vegetables decreased by 3-4 log CFU/g after 3 min using microwaves, and heat-resistant microorganisms were reduced by 2 log CFU/g. Combining microwave heating and mild retorting is expected to produce higher quality vegetable foodstuffs compared to conventional retorting.

Developments of mathematical models for simulating vacuum cooling processes for food products - a review

Vacuum cooling is a rapid cooling method widely used in cooling some food products. Simulating the vacuum cooling process with mathematical models helps to acquire a more intuitive understanding and optimize the whole cooling process. However, there is no review summarizing the mathematical models of vacuum cooling. In this review, heat and mass transfer process during vacuum cooling, types of mathematical models for vacuum cooling, and numerical methods including finite difference method, finite element method and finite volume method used for process simulation are introduced in details. The food products used in numerical simulation study of vacuum cooling generally include liquid food, vegetables and cooked meat. The ranges of application of various numerical methods are also discussed. Moreover, heat and mass transfer coefficients have a great influence on the accuracy of the model, and are generally provided by the literature. The investigations presented in this review invariably demonstrate that mathematical modeling can provide good prediction of key information of vacuum cooling process, and has a great potential to improve vacuum cooling process in the food industry. However, more efforts are still needed to realize the industrial translation of laboratory results.

Effects of microwave-assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens) on grapefruit (Citrus paradisi) quality

BACKGROUND

Hot water treatment (HWT) against Anastrepha ludens was developed achieving 48 °C in the core of grapefruits and holding it for 6 min. After heating, the grapefruits were hydro-cooled and stored at 23 °C and analyzed for 16 days. The effect of microwave-assisted HWT (MW-HWT) on grapefruit quality was analyzed and compared with the quality of fruits treated with HWT and control fruits (without treatment). The physicochemical properties and chemical composition of essential oil were analyzed.

RESULTS

MW-HWT was equivalent to HWT according to accumulated heat calculations, with the advantage of being shorter. Treatments significantly affected the weight, color, maturity index, juice content, firmness, titratable acidity, pH, and ascorbic acid content of the grapefruits (P < 0.05), but had no effect on the total soluble solids (P > 0.05). The major components identified in the essential oil were d-limonene and β-myrcene, compounds responsible of the scent of the grapefruits.

CONCLUSION

MW-HWT was shorter (130 min) and had a lesser effect on the quality of the grapefruit when compared with fruits under HWT (188 min duration). Thus, this treatment could be considered as an alternative method against the Mexican fruit fly in grapefruit. © 2017 Society of Chemical Industry.

Effects of shape and size of agar gels on heating uniformity during pulsed microwave treatment

Model gel systems with different shape (sphere, cylinder, and slab) and size (180 and 290 g) were prepared with agar (5%) and sucrose (5%). Dielectric constant (ε'), loss factor (ε"), thermophysical properties, and temperature distribution of the model system were measured. Each agar model system was immersed and suspended in water, and then, heated in a microwave oven with intermittent heating until the core temperature reached 50 °C. The ε' and ε" of agar gels decreased when frequency increased. The density and thermal conductivity values of the agar gels were 1033 kg/m(3) and 0.55 W/m °C, respectively. The temperature distribution of sphere, cylinder, and slab was different when similar power doses were applied. The slab reached 50 °C in less time (10 min) and showed a more uniform heating than spheres and cylinders in both sizes. Agar model systems of 180 g heated faster than those of 290 g. The coldest point was the center of the model systems in all studied cases. Shape and size are critical food factors that affect the heating uniformity during microwave heating processes.