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Ar plasma jet treatment delay sprouting and maintains quality of potato tubers (Solanum tuberosum L.) by enhancing antioxidant capacity. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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2
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Consumer Attitudes towards Food Preservation Methods. Foods 2022; 11:foods11091349. [PMID: 35564072 PMCID: PMC9099755 DOI: 10.3390/foods11091349] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/29/2022] [Accepted: 05/01/2022] [Indexed: 02/04/2023] Open
Abstract
The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated.
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Wang K, Huang L, Xu Y, Cui B, Sun Y, Ran C, Fu H, Chen X, Wang Y, Wang Y. Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process. Foods 2022; 11:foods11091317. [PMID: 35564039 PMCID: PMC9101778 DOI: 10.3390/foods11091317] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 11/29/2022] Open
Abstract
Radio frequency (RF) heating has the advantages of a much faster heating rate as well as the great potential for sterilization of food compared to traditional thermal sterilization. A new kettle was designed for sterilization experiments applying RF energy (27.12 MHz, 6 kW). In this research, beef sausages were pasteurized by RF heating alone, the dielectric properties (DPs) of which were determined, and heating uniformity and heating rate were evaluated under different conditions. The results indicate that the DPs of samples were significantly influenced (p < 0.01) by the temperature and frequency. The electrode gap, sample height and NaCl content had significant effects (p < 0.01) on the heating uniformity when using RF energy alone. The best heating uniformity was obtained under an electrode gap of 180 mm, a sample height of 80 mm and NaCl content of 3%. The cold points and hot spots were located at the edge of the upper section and geometric center of the sample, respectively. This study reveals the great potential in solid food for pasteurization using RF energy alone. Future studies should focus on sterilization applying RF energy and SW simultaneously using the newly designed kettle.
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Affiliation(s)
- Ke Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Lisong Huang
- College of Food Science and Engineering, NanJing University of Finance &Economics, Nanjing 210023, China;
| | - Yangting Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Baozhong Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Chuanyang Ran
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
- Correspondence: ; Tel.: +86-135-7241-2298
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Kalinke I, Kubbutat P, Taghian Dinani S, Ambros S, Ozcelik M, Kulozik U. Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes-A review. Compr Rev Food Sci Food Saf 2022; 21:2118-2148. [PMID: 35338578 DOI: 10.1111/1541-4337.12940] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 02/11/2022] [Accepted: 02/24/2022] [Indexed: 12/23/2022]
Abstract
Limitations of microwave processing due to inhomogeneities of power input and energy absorption have been widely described. Over- and underheated product areas influence reproducibility, product quality, and possibly safety. Although a broad range of methods is available for temperature measurement and evaluation of time/temperature effects, none of them is sufficiently able to detect temperature differences and thermally induced effects within the product caused by inhomogeneous heating. The purpose of this review is to critically assess different methods of temperature measurement for their suitability for different microwave applications, namely metallic temperature sensors, thermal imaging, pyrometer measurement, fiber optic sensors, microwave radiometry, magnetic resonance imaging, liquid crystal thermography, thermal paper, and biological and chemical time-temperature indicators. These methods are evaluated according to their advantages and limitations, method characteristics, and potential interference with the electric field. Special attention is given to spatial resolution, accuracy, handling, and purpose of measurement, that is, development work or online production control. Differences of methods and examples of practical application and failure in microwave-assisted food processing are discussed with a special focus on microwave pasteurization and microwave-assisted drying. Based on this assessment, it is suggested that infrared cameras for measuring temperature distribution at the product surface and partially inside the product in combination with a chemical time/temperature indicator (e.g., Maillard reaction, generating heat-induced color variations, depending on local energy absorption) appear to be the most appropriate system for future practical application in microwave food process control, microwave system development, and product design. Reliable detection of inhomogeneous heating is a prerequisite to counteracte inhomogeneity by a targeted adjustment of process and product parameters in microwave applications.
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Affiliation(s)
- Isabel Kalinke
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Peter Kubbutat
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Somayeh Taghian Dinani
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Sabine Ambros
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Mine Ozcelik
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Ulrich Kulozik
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
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5
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Development of a complementary-frequency strategy to improve microwave heating of gellan gel in a solid-state system. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110763] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Inanoglu S, Barbosa-Cánovas GV, Tang Z, Liu F, Sablani SS, Zhu MJ, Tang J. Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02736-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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7
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Taghian Dinani S, Jenn A, Kulozik U. Effect of Vertical and Horizontal Sample Orientations on Uniformity of Microwave Heating Produced by Magnetron and Solid-State Generators. Foods 2021; 10:1986. [PMID: 34574103 PMCID: PMC8472756 DOI: 10.3390/foods10091986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/20/2021] [Accepted: 08/23/2021] [Indexed: 11/17/2022] Open
Abstract
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.
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Affiliation(s)
- Somayeh Taghian Dinani
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany; (A.J.); (U.K.)
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Soni A, Smith J, Archer R, Gardner A, Tong K, Brightwell G. Development of Bacterial Spore Pouches as a Tool to Evaluate the Sterilization Efficiency-A Case Study with Microwave Sterilization Using Clostridium sporogenes and Geobacillus stearothermophilus. Foods 2020; 9:E1342. [PMID: 32977443 PMCID: PMC7598248 DOI: 10.3390/foods9101342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/18/2020] [Accepted: 09/20/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, novel spore pouches were developed using mashed potato as a food model inoculated with either Geobacillus stearothermophilus or Clostridium sporogenes spores. These spore pouches were used to evaluate the sterilization efficiency of Coaxially induced microwave pasteurization and sterilization (CiMPAS) as a case study. CiMPAS technology combines microwave energy (915 MHz) along with hot water immersion to sterilize food in polymeric packages. The spore pouches were placed at pre-determined specific locations, especially cold spots in each food tray before being processed using two regimes (R-121 and R-65), which consisted of 121 °C and 65 °C at 12 and 22 kW, respectively, followed by recovery and enumeration of the surviving spores. To identify cold spots or the location for inoculation, mashed potato was spiked with Maillard precursors and processed through CiMPAS, followed by measurement of lightness values (*L-values). Inactivation equivalent to of 1-2 Log CFU/g and >6 Log CFU/g for Geobacillus stearothermophilus and Clostridium sporogenes spores, respectively was obtained on the cold spots using R-121, which comprised of a total processing time of 64.2 min. Whereas, inactivation of <1 and 2-3 Log CFU/g for G. stearothermophilus and C. sporogenes spores, respectively on the cold spots was obtained using R-65 (total processing time of 68.3 min), whereas inactivation of 1-3 Log CFU/g of C. sporogenes spores was obtained on the sides of the tray. The results were reproducible across three processing replicates for each regime and inactivation at the specific locations were clearly distinguishable. The study indicated a strong potential to use spore pouches as a tool for validation studies of microwave-induced sterilization.
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Affiliation(s)
- Aswathi Soni
- Food Assurance, AgResearch, Palmerston North 4410, New Zealand; (A.G.); (G.B.)
| | - Jeremy Smith
- School of Food & Advanced Technology, Massey University, Palmerston North 4410, New Zealand; (J.S.); (R.A.); (K.T.)
| | - Richard Archer
- School of Food & Advanced Technology, Massey University, Palmerston North 4410, New Zealand; (J.S.); (R.A.); (K.T.)
| | - Amanda Gardner
- Food Assurance, AgResearch, Palmerston North 4410, New Zealand; (A.G.); (G.B.)
| | - Kris Tong
- School of Food & Advanced Technology, Massey University, Palmerston North 4410, New Zealand; (J.S.); (R.A.); (K.T.)
| | - Gale Brightwell
- Food Assurance, AgResearch, Palmerston North 4410, New Zealand; (A.G.); (G.B.)
- New Zealand Food Safety Science Research Centre, Palmerston North 4410, New Zealand
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Taghian Dinani S, Kubbutat P, Kulozik U. Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102376] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Soni A, Al-Sarayreh M, Reis MM, Smith J, Tong K, Brightwell G. Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurization and Sterilization. Foods 2020; 9:E837. [PMID: 32604763 PMCID: PMC7353656 DOI: 10.3390/foods9060837] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 06/22/2020] [Indexed: 11/17/2022] Open
Abstract
The model food in this study known as mashed potato consisted of ribose (1.0%) and lysine (0.5%) to induce browning via Maillard reaction products. Mashed potato was processed by Coaxially Induced Microwave Pasteurization and Sterilization (CiMPAS) regime to generate an F0 of 6-8 min and analysis of the post-processed food was done in two ways, which included by measuring the color changes and using hyperspectral data acquisition. For visualizing the spectra of each tray in comparison with the control sample (raw mashed-potato), the mean spectrum (i.e., mean of region of interest) of each tray, as well as the control sample, was extracted and then fed to the fitted principal component analysis model and the results coincided with those post hoc analysis of the average reflectance values. Despite the presence of a visual difference in browning, the Lightness (L) values were not significantly (p < 0.05) different to detect a cold spot among a range of 12 processed samples. At the same time, hyperspectral imaging could identify the colder trays among the 12 samples from one batch of microwave sterilization.
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Affiliation(s)
- Aswathi Soni
- AgResearch, Palmerston North 4442, New Zealand; (A.S.); (M.A.-S.); (M.M.R.)
| | | | - Marlon M. Reis
- AgResearch, Palmerston North 4442, New Zealand; (A.S.); (M.A.-S.); (M.M.R.)
| | - Jeremy Smith
- School of Food & Advanced Technology, Massey University, Palmerston North 4410, New Zealand; (J.S.); (K.T.)
| | - Kris Tong
- School of Food & Advanced Technology, Massey University, Palmerston North 4410, New Zealand; (J.S.); (K.T.)
| | - Gale Brightwell
- AgResearch, Palmerston North 4442, New Zealand; (A.S.); (M.A.-S.); (M.M.R.)
- New Zealand Food Safety Science Research Centre, Palmerston North 4442, New Zealand
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11
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Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.030] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Patel J, Al-Ghamdi S, Zhang H, Queiroz R, Tang J, Yang T, Sablani SS. Determining Shelf Life of Ready-to-Eat Macaroni and Cheese in High Barrier and Oxygen Scavenger Packaging Sterilized via Microwave-Assisted Thermal Sterilization. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02310-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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13
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Kou X, Li R, Zhang L, Ramaswamy H, Wang S. Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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15
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Auksornsri T, Bornhorst ER, Tang J, Tang Z, Songsermpong S. Developing model food systems with rice based products for microwave assisted thermal sterilization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.054] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kou X, Li R, Hou L, Zhang L, Wang S. Identifying possible non-thermal effects of radio frequency energy on inactivating food microorganisms. Int J Food Microbiol 2018; 269:89-97. [DOI: 10.1016/j.ijfoodmicro.2018.01.025] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Revised: 01/18/2018] [Accepted: 01/30/2018] [Indexed: 11/17/2022]
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Bornhorst ER, Tang J, Sablani SS, Barbosa-Cánovas GV, Liu F. Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation. J Food Sci 2017; 82:1631-1639. [PMID: 28613443 DOI: 10.1111/1750-3841.13739] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 04/10/2017] [Accepted: 04/13/2017] [Indexed: 11/28/2022]
Abstract
Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time-temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time-temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes. Color, quantified using a* value, was selected as the time-temperature indicator for green pea and garlic puree model foods. Results showed 915 MHz microwaves had a greater penetration depth into the green pea model food than the garlic. a* value reaction rates for the green pea model were approximately 4 times slower than in the garlic model food; slower reaction rates were preferred for the application of model food in this study, that is quality evaluation for a target process of 90 °C for 10 min at the cold spot. Pasteurization validation used the green pea model food and results showed that there were quantifiable differences between the color of the unheated control, hot water pasteurization, and microwave-assisted thermal pasteurization system. Both model foods developed in this research could be utilized for quality assessment and optimization of various thermal pasteurization processes.
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Affiliation(s)
- Ellen R Bornhorst
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Gustavo V Barbosa-Cánovas
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Fang Liu
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
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