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Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Continuous pasteurization of liquid foods has to provide the desired lethality level to guarantee food safety with minimum degradation of quality attributes (sensorial and nutritional characteristics) and high energy efficiency. To optimize quality and cost, a thermal process should be modeled considering flow, heat transfer and mass dispersion principles; however, flow through helical tubes and microwave heating require a complex 3D multiphysics approach. Herein a simplified 2D approach is presented to model a hybrid pasteurization unit with conventional and microwave heating under laminar flow to predict axial and radial distributions of temperature and residual activity of a microorganism or enzyme. A study case of 20 °Brix mango puree (power law fluid) processing is used to test the model based on an existing pilot plant unit. Results were useful to compare conventional and microwave heating regarding the process sterilization value and model can be used for process analysis, design and optimization.
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Affiliation(s)
- Tamires K. Oishi
- Department of Chemical Engineering , Universidade de São Paulo , Escola Politécnica , 05424-970 , São Paulo , Brazil
| | - Jorge A. W. Gut
- Department of Chemical Engineering , Universidade de São Paulo , Escola Politécnica , 05424-970 , São Paulo , Brazil
- Universidade de São Paulo, FoRC, Food Research Center , São Paulo , Brazil
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Chen C, Zhang M, Xu B, Chen J. Improvement of the Quality of Solid Ingredients of Instant Soups: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Chen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- R & D Center, Yangzhou Yechun Food Production & Distribution Co, Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Baoguo Xu
- R & D Center, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Jingjing Chen
- R & D Center, Haitong Food Group Co, Cixi, Zhejiang, China
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3
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Designing system cavity geometry and optimizing process variables for continuous flow microwave processing. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ma X, Luo G, Li Z, Raghavan G, Chen H, Song C. Microwave power control scheme for potatoes based on dielectric loss factor feedback. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110134] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Costa HCDB, Siguemoto ÉS, Cavalcante TABB, de Oliveira Silva D, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chem 2020; 341:128287. [PMID: 33059272 DOI: 10.1016/j.foodchem.2020.128287] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 09/28/2020] [Accepted: 09/29/2020] [Indexed: 10/23/2022]
Abstract
Microwave heating has been considered a promising technology for continuous flow thermal processing of fluid foods due to better retention of quality. Considering the importance of açai-berry pulp and its perishability, the inactivation kinetics of peroxidase (POD) and polyphenol oxidase (PPO) were investigated under conventional and microwave heating. First-order two-component model was well fitted to the data, indicating the presence of at least two fractions with different resistances. POD was more thermally resistant (90% inactivation for 40 s at 89 °C) and could be considered as a processing target. Inactivation curves dependency on heating technology suggests specific effects of microwaves on the protein structure. Additionally, the dielectric properties of açai-berry pulp were evaluated at 915 and 2,450 MHz for temperatures up to 120 °C. Power penetration depth dropped with temperature at 915 MHz (from 29 to 11 mm), but was less affected at 2,450 MHz (between 8 and 11 mm).
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Affiliation(s)
- Henrique Coutinho de Barcelos Costa
- Department of Food Engineering. Universidade Federal de São João del Rei, Sete Lagoas, Brazil; School of Chemical Engineering. Universidade Federal de Uberlândia, Uberlândia, Brazil
| | - Érica Sayuri Siguemoto
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, São Paulo, Brazil
| | | | | | | | - Jorge Andrey Wilhelms Gut
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, São Paulo, Brazil; FoRC - Food Research Center, Universidade de São Paulo, São Paulo, Brazil.
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6
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Cho WI, Chung MS. Improving the quality of vegetable foodstuffs by microwave inactivation. Food Sci Biotechnol 2020; 29:85-91. [PMID: 31976130 DOI: 10.1007/s10068-019-00652-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 06/25/2019] [Accepted: 07/18/2019] [Indexed: 11/24/2022] Open
Abstract
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.
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Affiliation(s)
- Won-Il Cho
- CJ Foods R&D, CJCheiljedang Corp., Suwon, Gyeonggi-do 16495 Korea
| | - Myong-Soo Chung
- 2Department of Food Science and Engineering, Ewha Womans University, Seoul, 03766 Korea
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Leite JAS, Quintal VS, Tadini CC. Dielectric Properties of Infant Formulae, Human Milk and Whole and Low-Fat Cow Milk Relevant for Microwave Heating. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0340] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe dielectric properties of three different reconstituted infant formulae, human milk, as well as, whole and low-fat pasteurized cow milk were measured at temperature interval from (5 to 70) °C and at frequency of 2450 MHz. The dependency of the dielectric properties with temperature is presented. The values of penetration depth were determined and can be used to estimate the ideal bottle-feeding or container diameter to use in a domestic microwave oven or specific microwave equipment to pasteurize human milk in Human Milk Banks (HMB).
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Affiliation(s)
- Juliana A. S. Leite
- Department of Chemical Engineering, University of São Paulo, Escola Politécnica, Main campus, São Paulo, Av. Professor Luciano Gualberto, trav. 3, n. 380, SP, 05508-010, Brazil
- Food Research Center (FoRC/NAPAN), University of São Paulo, São Paulo, SP, Brazil
| | - Virginia S. Quintal
- University of São Paulo, University Hospital, Human milk bank, Main campus, São Paulo, SP, Brazil
| | - Carmen C. Tadini
- Department of Chemical Engineering, University of São Paulo, Escola Politécnica, Main campus, São Paulo, Av. Professor Luciano Gualberto, trav. 3, n. 380, SP, 05508-010, Brazil
- Food Research Center (FoRC/NAPAN), University of São Paulo, São Paulo, SP, Brazil
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Erdogdu F, Karatas O, Sarghini F. A short update on heat transfer modelling for computational food processing in conventional and innovative processing. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.10.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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9
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Sobreiro PH, Sato LNI, Gut JAW. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450 MHz. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12858] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pedro Henrique Sobreiro
- Department of Chemical Engineering, Escola Politécnica; University of São Paulo; São Paulo Brazil
| | - Laura Naomi Isozaki Sato
- Department of Chemical Engineering, Escola Politécnica; University of São Paulo; São Paulo Brazil
| | - Jorge Andrey Wilhelms Gut
- Department of Chemical Engineering, Escola Politécnica; University of São Paulo; São Paulo Brazil
- FoRC - Food Research Center; University of São Paulo; São Paulo Brazil
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Dielectric Pretreatment of Rapeseed 1: Influence on the Drying Characteristics of the Seeds and Physico-chemical Properties of Cold-Pressed Oil. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2091-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Chen M, Fan DM, Li TF, Yan BW, Gao YS, Zhao JX, Zhang H. Synergistic bactericidal effects of basic amino acids and microwave treatment on Escherichia coli. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.038] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Zhang N, Fan D, Chen M, Chen Y, Huang J, Zhou W, Zhang W, Zhao J, Zhang H, Chen W. Concentration-related microwave heating processes: electromagnetic interference of Maillard reaction substrates (glucose and lysine). RSC Adv 2017. [DOI: 10.1039/c7ra01107e] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Glucose and lysine are important substrates involved in the Maillard reaction.
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Affiliation(s)
- Nana Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Meng Chen
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Yanfang Chen
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | | | - Wenguo Zhou
- Fujian Anjoyfood Share Co. Ltd
- Xiamen 361022
- China
| | - Wenhai Zhang
- Fujian Anjoyfood Share Co. Ltd
- Xiamen 361022
- China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
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13
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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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Hamoud-Agha MM, Curet S, Simonin H, Boillereaux L. Holding time effect on microwave inactivation of Escherichia coli K12: Experimental and numerical investigations. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Berteli MN, Nogueira TL, Marsaioli Junior A. Levantamento das distribuições de temperatura em leito de arroz com casca durante o tratamento térmico por micro-ondas. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2014. [DOI: 10.1590/1981-6723.4814] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Durante o aquecimento dielétrico, a distribuição do campo elétrico dentro de uma cavidade ocorre a partir de uma propagação multimodal, ocasionada por inúmeras reflexões das micro-ondas provenientes das paredes metálicas da cavidade. Essas reflexões múltiplas geram regiões de maior e menor intensidade de campo elétrico no espaço e, por consequência, um aquecimento não uniforme no produto. O objetivo deste estudo foi o levantamento dos valores de temperaturas obtidos durante o tratamento térmico por micro-ondas em um leito de arroz em casca úmido posicionado em um porta-amostra, dentro de uma cavidade que apresenta uma geometria prismática de seção sextavada. A cavidade foi desenhada para, operando em frequência de 5,8 GHz e potência máxima de 700 W, minimizar a heterogeneidade de distribuição das intensidades do campo elétrico, gerando um aquecimento mais uniforme do produto. Verificou-se que as diferenças de temperatura registradas pelos sensores no leito de arroz foram de 3,2 °C a 12,5 °C durante os tratamentos térmicos estudados. Não foi observado um comportamento padrão que indicasse uma região de maior aquecimento em relação à altura e direção radial do leito de arroz durante os tratamentos térmicos por micro-ondas
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Wang Y, Zhang M, Mujumdar AS, Mothibe KJ, Roknul Azam S. Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.007] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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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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18
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Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.05.015] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Salvi D, Boldor D, Aita G, Sabliov C. COMSOL Multiphysics model for continuous flow microwave heating of liquids. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.01.005] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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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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22
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Wang R, Zhang M, Mujumdar AS. Effect of food ingredient on microwave freeze drying of instant vegetable soup. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.03.007] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Guo W, Zhu X, Liu H, Yue R, Wang S. Effects of milk concentration and freshness on microwave dielectric properties. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.015] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Wang J, Zhao G, Liao X, Hu X. Effects of microwave and ultrasonic wave treatment on inactivation ofAlicyclobacillus. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02144.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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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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Tanaka F, Uchino T, Hamanaka D, Atungulu GG, Hung YC. Dielectric properties of mirin in the microwave frequency range. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.05.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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