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Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries. J Food Prot 2023; 86:100032. [PMID: 36916576 DOI: 10.1016/j.jfp.2022.100032] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 12/25/2022]
Abstract
Frozen berries have been repeatedly linked to acute gastroenteritis caused by norovirus, the most common cause of foodborne illness in the United States. Many guidelines recommend that frozen berries be microwaved for at least 2 min, but it is unclear if this thermal treatment is effective at inactivating norovirus. The objective of this study was to model the effect of microwave heating at varying power levels on the survival of bacteriophage MS2, a norovirus surrogate, when inoculated onto frozen strawberries. Bacteriophage MS2 was inoculated onto the surface of frozen strawberries with a starting concentration of approximately 10 log PFU/g. Samples (either 3 or 5 whole strawberries) were heated in a 1300-Watt domestic research microwave oven (frequency of 2450 MHz) at power levels of 30, 50, 70, and 100% (full power), for times ranging from 15 to 300 s to determine inactivation. Temperatures at berry surfaces were monitored during heating using fiberoptic thermometry. All experiments were conducted in triplicate. The primary model for thermal inactivation was a log-linear model of logN vs. time. The secondary model was for a D-value decreasing linearly with temperature and an added term that was path-dependent on the thermal history. Parameters in the model were estimated using dynamic temperature history at the surface of the berry, via nonlinear regression using all data simultaneously. The root mean square error was ∼0.5 PFU/g out of a total 6-log reduction. Log reductions of 1.1 ± 0.4, 1.5 ± 0.5, 3.1 ± 0.1, and 3.8 ± 0.2 log PFU/g were observed for 30, 50, 70, and 100% microwave power levels when three berries were heated for 60 s. D-values were 21.4 ± 1.95 s and 10.6 ± 1.1 s at 10 and 60°C, respectively. This work demonstrates an approach to estimate inactivation parameters for viruses from dynamic temperature data during microwave heating. These findings will be useful in predicting the safety effect of microwave heating of berries in the home or food service.
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2
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Yang R, Chen J. Recent application of artificial neural network in microwave drying of foods: a mini-review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6202-6210. [PMID: 35567404 DOI: 10.1002/jsfa.12008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/25/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
The microwave-assisted thermal process is a high-efficiency drying method and is promising to be applied in the food industry. However, the prediction of the thermal treatment results from such a dynamic and complicated process can be difficult. Additionally, the determination of the optimal drying parameters, such as drying temperature, microwave power, and drying time for optimized performance can also be hard. Recently, extensive research has been focusing on the use of artificial neural network (ANN) models in the laboratory-scale microwave drying processes and has shown the feasibility of such application. As a regression tool, the ANN models have been widely used in predicting drying performance; when integrated with additional optimizing algorithms, the ANN models could be used for drying parameter optimization; and when combined with real-time measuring techniques (e.g. nuclear magnetic resonance), the ANN models could be used for monitoring and controlling the drying process in a dynamic sense. Future research could focus on testing the developed ANN models in industrial-scale microwave drying processes and applying the ANN models in microwave drying kinetics research for optimizing the dynamic drying processes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ran Yang
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Jiajia Chen
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
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3
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Xiong Z, Shi T, Jin W, Bao Y, Monto AR, Yuan L, Gao R. Gel performance of surimi induced by various thermal technologies: A review. Crit Rev Food Sci Nutr 2022; 64:3075-3090. [PMID: 36193875 DOI: 10.1080/10408398.2022.2130154] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heating is a vital step in the gelation of surimi. Conventional water bath heating (WB) has the advantages of easy operation and low equipment requirements. However, the slow heat penetration during WB may lead to poor gel formation or gels prone to deterioration, especially with one-step heating. The two-step WB is time-consuming, and a large amount of water used tends to cause environmental problems. This review focuses on key factors affecting the quality of surimi gels in various heating technologies, such as surimi protein structure, chemical forces, or the activity of endogenous enzymes. In addition, the relationships between these factors and the gel performance of surimi under various heating modes are discussed by analyzing the heating temperature and heating rate. Compared with WB, the gel performance can be improved by controlling the heating conditions of microwave heating and ohmic heating, which are mainly achieved by changing the molecular structure of myofibrillar proteins or the activity of endogenous enzymes in surimi. Nevertheless, the novel thermal technologies still face several limitations and further research is needed to realize large-scale industrial production. This review provides ideas and directions for developing heat-induced surimi products with excellent gel properties.
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Affiliation(s)
- Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
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5
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Swarnakar AK, Mohapatra M, Das SK. A Review on Processes, Mechanisms, and Quality Influencing Parameters for Puffing and Popping of Grains. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16891] [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]
Affiliation(s)
- Ajay Kumar Swarnakar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur 721302 West Bengal India
| | - Minati Mohapatra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur 721302 West Bengal India
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology Odisha University of Agriculture and Technology Bhubaneswar, 751003 Odisha India
| | - Susanta Kumar Das
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur 721302 West Bengal India
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Schmidt F, Graf B, Hinrichs J, Kern C. Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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KIRALAN M, GÜNDOĞDU M. Dut Türlerine Ait Meyvelerin Organik Asit ve C vitamini İçerikleri Üzerine Farklı Kurutma Tekniklerinin Etkisi. ULUSLARARASI TARIM VE YABAN HAYATI BILIMLERI DERGISI 2021. [DOI: 10.24180/ijaws.990049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating. Foods 2021; 10:foods10122972. [PMID: 34945523 PMCID: PMC8700748 DOI: 10.3390/foods10122972] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 11/16/2022] Open
Abstract
Tahini (sesame paste) is a traditional food. Numerous foodborne outbreaks have been associated with it. This study aimed to (i) explore the efficiency of 2450 MHz microwave heating at 220, 330, 440, 550, and 660 W on the inactivation of Salmonella spp, Escherichia coli O157:H7, and Listeria monocytogenes in tahini; (ii) determine the impact of desiccation and starvation stresses on pathogen survival; (iii) assess the impact of microwave heating on the physicochemical characteristics of tahini. The inoculated microorganisms in tahini were reduced with higher microwave power levels (p < 0.05) and longer exposure times. The D-values of unstressed Salmonella spp., Escherichia coli O157:H7, and L. monocytogenes ranged from 6.18 to 0.50 min, 6.08 to 0.50 min, and 4.69 to 0.48 min, respectively, at power levels of 220 to 660 W, with z-values of 410, 440, and 460 W, respectively. Generally, desiccation and starvation stress levels prior to heating increased microbial resistance to heat treatment. Microwave heating did not affect acid, peroxide, p-anisidine, or color values of tahini up to 90 °C. These findings reveal microwave heating as a potential method for lowering the risk of Salmonella spp., E. coli O157:H7 and L. monocytogenes in tahini with no compromise on quality.
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Esmaeilian S, Rotabakk BT, Lerfall J, Jakobsen AN, Abel N, Sivertsvik M, Olsen A. The use of soluble gas stabilization technology on food – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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10
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Yang R, Chen J. Mechanistic and Machine Learning Modeling of Microwave Heating Process in Domestic Ovens: A Review. Foods 2021; 10:foods10092029. [PMID: 34574139 PMCID: PMC8464961 DOI: 10.3390/foods10092029] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/23/2021] [Accepted: 08/26/2021] [Indexed: 11/24/2022] Open
Abstract
The domestic microwave oven has been popularly used at home in heating foods for its rapid heating rate and high power efficiency. However, non-uniform heating by microwave is the major drawback that can lead to severe food safety and quality issues. In order to alleviate this problem, modeling of microwave heating process in domestic ovens has been employed to simulate and understand the complicated interactions between microwaves and food products. This paper extensively reviews the mechanistic models with different geometric dimensions and physics/kinetics that simulated the microwave heating process. The model implementation and validation strategies related to the model accuracy and efficiency are also discussed. With the emergence of the machine learning technique, this paper also discusses the recent development of hybrid models that integrate machine learning with mechanistic models in improving microwave heating performance. Besides, pure machine learning models using only experimental data as input are also covered. Further research is needed to improve the model accuracy, efficiency, and ease of use to enable the industrial application of the models in the development of microwave systems and food products.
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11
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Marinopoulou A, Petridis D. A comparative study of the effect of different cooking methods on the quality and shucking of mussels. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Anna Marinopoulou
- Food Process Engineering Laboratory Department of Food Science and Technology International Hellenic UniversityAlexandrian Campus Thessaloniki Greece
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic UniversityAlexandrian Campus Thessaloniki Greece
| | - Dimitris Petridis
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic UniversityAlexandrian Campus Thessaloniki Greece
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12
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Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp. Foods 2021; 10:foods10081903. [PMID: 34441679 PMCID: PMC8391266 DOI: 10.3390/foods10081903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/21/2021] [Accepted: 07/31/2021] [Indexed: 11/16/2022] Open
Abstract
Non-uniform temperature distribution within solid food is a major problem associated with microwave heating, which limits industrial applications. Therefore, an experimentally validated 3D model was proposed to study the effect of microwave applicator geometry on the electromagnetic field distribution and heating pattern of shrimp under different processing conditions. Simulation results were compared with physical experiments, in which a cooked peeled shrimp sample was heated using two different laboratory-scale microwave applicators (rectangular and cylindrical cavities). For the rectangular applicator, the temperature distribution within the shrimp, when examined in cross-section, was more homogeneous compared to that of the cylindrical applicator. The results showed the influence of the complex shape of the food on the temperature distribution during microwave heating, as well as of process parameters (input power and geometry cavity). Moreover, this modelling method could provide a better understanding of the microwave heating process and assist manufacturing companies to evaluate a suitable microwave applicator according to their specific purpose.
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Affiliation(s)
- Érica S. Siguemoto
- Department of Chemical Engineering, Escola Politécnica, University of São Paulo, 05508-080 São Paulo, Brazil; (É.S.S.); (J.A.W.G.)
- GEPEA, UMR CNRS 6144, Oniris, Université de Nantes, F-44000 Nantes, France;
| | - Jorge A. W. Gut
- Department of Chemical Engineering, Escola Politécnica, University of São Paulo, 05508-080 São Paulo, Brazil; (É.S.S.); (J.A.W.G.)
- Food Research Center (FoRC), University of São Paulo, 055508-080 São Paulo, Brazil
| | - Georgios Dimitrakis
- Department of Chemical and Environmental Engineering, University of Nottingham, Nottingham NG7 2RD, UK;
| | - Sebastien Curet
- GEPEA, UMR CNRS 6144, Oniris, Université de Nantes, F-44000 Nantes, France;
| | - Lionel Boillereaux
- GEPEA, UMR CNRS 6144, Oniris, Université de Nantes, F-44000 Nantes, France;
- Correspondence:
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13
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Dynamic data reconciliation, parameter estimation, and multi-scale, multi-physics modeling of the microwave-assisted methane dehydroaromatization process. Chem Eng Sci 2021. [DOI: 10.1016/j.ces.2021.116624] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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14
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Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems. Food Chem 2021; 363:130213. [PMID: 34126568 DOI: 10.1016/j.foodchem.2021.130213] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/06/2021] [Accepted: 05/25/2021] [Indexed: 11/23/2022]
Abstract
The inhibitory effect of three polysaccharides (alginate, pectin and chitosan) on acrylamide formation was investigated in chemical and fried potato food model systems, under two heating regimes (heating block and microwave). In the chemical system, acrylamide formation followed a second order reaction kinetic behaviour. Activation energies (Ea) were 17.85 and 110.78 kJ/mol for conventional and microwave heating respectively. Acrylamide content was highest at 180 °C after 60 min conventional heating (27.88 ng/ml) and 3.5 fold higher after microwave heating for 60 s (800 W, 98.02 ng/ml). Alginate (0.3% w/v) and pectin (0.2% w/v) solutions efficiently inhibited acrylamide formation by 65% and 56% respectively under conventional heating, and 36% and 30% respectively under microwave heating. Coating potatoes with alginate, pectin and chitosan (1% w/v) prior to frying dramatically inhibited acrylamide formation by 54%, 51% and 41% respectively. However only alginate and pectin slightly reduced acrylamide by 5% in the microwave.
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15
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Incoherent microwaves heating of water: A combined experimental and simulated investigation. Chem Phys Lett 2021. [DOI: 10.1016/j.cplett.2021.138528] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Yang R, Wang Z, Chen J. An Integrated Approach of Mechanistic-Modeling and Machine-Learning for Thickness Optimization of Frozen Microwaveable Foods. Foods 2021; 10:foods10040763. [PMID: 33916660 PMCID: PMC8066635 DOI: 10.3390/foods10040763] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 03/25/2021] [Accepted: 04/01/2021] [Indexed: 11/16/2022] Open
Abstract
Mechanistic-modeling has been a useful tool to help food scientists in understanding complicated microwave-food interactions, but it cannot be directly used by the food developers for food design due to its resource-intensive characteristic. This study developed and validated an integrated approach that coupled mechanistic-modeling and machine-learning to achieve efficient food product design (thickness optimization) with better heating uniformity. The mechanistic-modeling that incorporated electromagnetics and heat transfer was previously developed and validated extensively and was used directly in this study. A Bayesian optimization machine-learning algorithm was developed and integrated with the mechanistic-modeling. The integrated approach was validated by comparing the optimization performance with a parametric sweep approach, which is solely based on mechanistic-modeling. The results showed that the integrated approach had the capability and robustness to optimize the thickness of different-shape products using different initial training datasets with higher efficiency (45.9% to 62.1% improvement) than the parametric sweep approach. Three rectangular-shape trays with one optimized thickness (1.56 cm) and two non-optimized thicknesses (1.20 and 2.00 cm) were 3-D printed and used in microwave heating experiments, which confirmed the feasibility of the integrated approach in thickness optimization. The integrated approach can be further developed and extended as a platform to efficiently design complicated microwavable foods with multiple-parameter optimization.
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Affiliation(s)
- Ran Yang
- Department of Food Science, University of Tennessee, Knoxville, TN 37996, USA;
| | - Zhenbo Wang
- Department of Mechanical, Aerospace and Biomedical Engineering, University of Tennessee, Knoxville, TN 37996, USA;
| | - Jiajia Chen
- Department of Food Science, University of Tennessee, Knoxville, TN 37996, USA;
- Correspondence: ; Tel.: +1-865-974-8226
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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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Intensification and optimization of biodiesel production using microwave-assisted acid-organo catalyzed transesterification process. Sci Rep 2020; 10:21239. [PMID: 33277519 PMCID: PMC7718927 DOI: 10.1038/s41598-020-77798-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 11/17/2020] [Indexed: 11/08/2022] Open
Abstract
To produce biodiesel cost-effective, low-cost, high free fatty acid (FFA) oil feedstock is desirable. But high FFA creates difficulty during the base-catalyzed transesterification process by yield loss due to the formation of soap. However, these problems are overcome by the use of an acid catalyst. The acid catalysts can directly convert both triglycerides and FFAs into biodiesel without the formation of soaps or emulsions. The shortcomings of mostly used inorganic acids are that they work well for esterification of FFA present in low-cost oil, but their kinetics for transesterification of triglycerides present in oils is considerably slower. Corrosion of equipment is another major problem associated with an inorganic acid catalyst. The usage of an organic acid catalyst of the alkyl benzene sulfonic type, like 4-dodecyl benzene sulfonic acid (DBSA) minimizes these disadvantages of inorganic acid-catalyzed transesterification. The aim of the present investigation was to reduce the reaction time of transesterification of triglycerides further by using microwaves as a heating source in the presence of DBSA catalyst to achieve higher conversions under mild operating conditions. To optimize the transesterification variables for the higher conversion of biodiesel, the response surface methodology was employed to design the experiment. By using the DBSA catalyst under microwave heating at a temperature of 76 °C, conversion close to 100% in only 30 min of reaction time was obtained using a 0.09 molar ratio of catalyst to oil and 9.0 molar ratio of methanol to oil. A modified polynomial model was developed and was adequately fitted with the experimental data and could be used for understanding the effect of various process parameters. The catalyst to oil molar ratio and reaction temperature created a stronger effect on the biodiesel production than that exhibited by the methanol to oil molar ratio. It was observed that the microwave heating process outperformed conventional heating, providing a rapid, easy method for biodiesel synthesis from triglycerides in the presence of DBSA, an organic acid catalyst. The produced biodiesel was of good quality, as all the properties were within the prescribed limits of the ASTM D6751 standard.
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Deng G, Rodríguez-Espinosa ME, Feng X, Guevara-Oquendo VH, Lei Y, Yan M, Yang JC, Zhang H, Deng H, Zhang W, Peng Q, Yu P. Using advanced vibrational molecular spectroscopy (ATR-Ft/IRS) to study heating process induced changes on protein molecular structure of biodegradation residues in cool-climate adapted faba bean seeds: Relationship with rumen and intestinal protein digestion in ruminant systems. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 234:118220. [PMID: 32200231 DOI: 10.1016/j.saa.2020.118220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/17/2020] [Accepted: 03/01/2020] [Indexed: 06/10/2023]
Abstract
The objective of this study was to evaluate the effects of heating process on protein molecular structure from ruminal degradation residues in cool-climate adapted faba bean seeds in relation to crude protein (CP), in situ degradation kinetics, rumen protein degradation and intestinal protein digestion parameters in dairy cows. Seeds of six faba bean varieties with low (Snowbird, Snowdrop, 219_16) and normal tannin (Fatima, 346_10, SSNS_1) were collected from three different locations, and were heated 3 min by microwave irradiation (MI, dry heating) or heated 1 h by steam pressure toasting (SP, moist heating) or kept raw as a control. Heat treated samples were used for rumen incubating 24, 12, 8, 4, 2, 0 h(s) in two replicate runs and then residues from 12 h of rumen degradation were used for three steps in vitro technique for determining intestinal protein digestion. Attenuated total reflectance Fourier transforms infrared spectroscopy (ATR-Ft/IRS) was used for analyzing protien molecular structure of residual faba bean seeds. The results showed that SP increased the intensities of amide I, amide II, α-helix and β-sheet but decreased amide I to amide II height and area ratio, α-helix to β-sheet height ratio from 12 and 24 h of ruminal degradation, and MI decreased all the intensities of amide I, amide II, α-helix and β-sheet and ratios except amide I to amide II area ratio of residues from 24 h of ruminal degradation. Additionally, the intensities of amide I, amide II, α-helix and β-sheet had a unique pattern of increasing first and then decreasing with the increasing ruminal digestion time for SP treatment, while amide I to amide II height and area ratio, α-helix to β-sheet height ratio were declining. For the MI groups, this pattern was not observed and the intensities were rather consistent across the digestion process. Rumen protein degradation parameters including rumen bypass crude protein (BCP) or rumen undegradable protein (RUP) and rumen degradable protein (RDP) closely correlated with protein molecular structure of to peak heights, areas and ratios. Regression equations based on residual protein molecular structure presented a good estimation power for soluble fraction (S, R2 = 0.79), degradable fraction (D, R2 = 0.805), BCP (R2 = 0.941), RUP (R2 = 0.941) and RDP (R2 = 0.811). Overall, heat-induced changes in rumen residual protein molecular structures were related to CP, in situ degradation kinetics, rumen protein degradation and rumen protein digestion parameters.
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Affiliation(s)
- Ganqi Deng
- School of Life Science and Engineering, Foshan University, Foshan, China; Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Maria E Rodríguez-Espinosa
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Xin Feng
- School of Life Science and Engineering, Foshan University, Foshan, China; Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Victor H Guevara-Oquendo
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Yaogeng Lei
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Ming Yan
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Jen-Chieh Yang
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Huihua Zhang
- School of Life Science and Engineering, Foshan University, Foshan, China.
| | - Hongyu Deng
- Henan University of Animal Husbandry and Economy, China
| | - Weixian Zhang
- Henan University of Animal Husbandry and Economy, China.
| | - Quanhui Peng
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada; Animal Nutrition Institute, Sichuan Agricultural University, China
| | - Peiqiang Yu
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada.
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21
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Chen RJ, Qiao N, Arowo M, Zou HK, Chu GW, Luo Y, Sun BC, Chen JF. Modeling for Temperature Distribution of Water in a Multiwaveguide Microwave Reactor. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.9b04748] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ru-Jia Chen
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, P.O. Box 35, No. 15 Bei San Huan Dong Road, Beijing 100029, China
- Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, No. 15 Bei San Huan Dong Road, Beijing 100029, China
| | - Ning Qiao
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, P.O. Box 35, No. 15 Bei San Huan Dong Road, Beijing 100029, China
- Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, No. 15 Bei San Huan Dong Road, Beijing 100029, China
| | - Moses Arowo
- Department of Chemical & Process Engineering, Moi University, Eldoret 3900-30100, Kenya
| | - Hai-Kui Zou
- Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, No. 15 Bei San Huan Dong Road, Beijing 100029, China
| | - Guang-Wen Chu
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, P.O. Box 35, No. 15 Bei San Huan Dong Road, Beijing 100029, China
- Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, No. 15 Bei San Huan Dong Road, Beijing 100029, China
| | - Yong Luo
- Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, No. 15 Bei San Huan Dong Road, Beijing 100029, China
| | - Bao-Chang Sun
- Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, No. 15 Bei San Huan Dong Road, Beijing 100029, China
| | - Jian-Feng Chen
- State Key Laboratory of Organic-Inorganic Composites, Beijing University of Chemical Technology, P.O. Box 35, No. 15 Bei San Huan Dong Road, Beijing 100029, China
- Research Center of the Ministry of Education for High Gravity Engineering and Technology, Beijing University of Chemical Technology, No. 15 Bei San Huan Dong Road, Beijing 100029, China
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22
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Analysis of alkaloids (indole alkaloids, isoquinoline alkaloids, tropane alkaloids). RECENT ADVANCES IN NATURAL PRODUCTS ANALYSIS 2020. [PMCID: PMC7153348 DOI: 10.1016/b978-0-12-816455-6.00015-9] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Kubo M, Curet S, Augusto P, Boillereaux L. Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Lespinard AR, Arballo JR, Badin EE, Mascheroni RH. Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14207] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alejandro R. Lespinard
- Centro de Investigaciones y Transferencia (CIT Villa María) CONICET ‐ Instituto de Ciencias Básicas y AplicadasUniversidad Nacional de Villa María Villa María Córdoba Argentina
| | - Javier R. Arballo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET La Plata ‐ Universidad Nacional de La Plata ‐ CICPBA La Plata Buenos Aires Argentina
- Departamento de Ingeniería Química, Facultad de Ingeniería UNLP La Plata Buenos Aires Argentina
| | - Emiliano E. Badin
- Centro de Investigaciones y Transferencia (CIT Villa María) CONICET ‐ Instituto de Ciencias Básicas y AplicadasUniversidad Nacional de Villa María Villa María Córdoba Argentina
| | - Rodolfo H. Mascheroni
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET La Plata ‐ Universidad Nacional de La Plata ‐ CICPBA La Plata Buenos Aires Argentina
- Departamento de Ingeniería Química, Facultad de Ingeniería UNLP La Plata Buenos Aires Argentina
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25
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Li S, Tang S, Yan L, Li R. Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat. JOURNAL OF APPLIED ANIMAL RESEARCH 2019. [DOI: 10.1080/09712119.2019.1624553] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Sining Li
- College of Life Science and Technology, Southwest Minzu University, Chengdu, People’s Republic of China
| | - Shanhu Tang
- College of Life Science and Technology, Southwest Minzu University, Chengdu, People’s Republic of China
| | - Liguo Yan
- College of Life Science and Technology, Southwest Minzu University, Chengdu, People’s Republic of China
| | - Ruiqi Li
- College of Life Science and Technology, Southwest Minzu University, Chengdu, People’s Republic of China
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26
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Franco-Vega A, Ramírez-Corona N, López-Malo A, Palou E. Studying microwave assisted extraction of Laurus nobilis essential oil: Static and dynamic modeling. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Affiliation(s)
- Wencan Zhang
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
| | - Xu Cao
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Shao Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
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28
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Haskaraca G, Kolsarici N. An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption. J Food Saf 2019. [DOI: 10.1111/jfs.12592] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Güliz Haskaraca
- Department of Food EngineeringFaculty of Engineering, Sakarya University Sakarya Turkey
| | - Nuray Kolsarici
- Department of Food EngineeringFaculty of Engineering, Ankara University Ankara Turkey
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29
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Morais ADS, Damasceno JJR, Ataíde CH. Experimental design and response surface methodology applied to the dielectric properties of hydroalcoholic solutions containing sodium chloride. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.08517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The main focus of this study was to use an experimental design to and the response surface statistical technique to predict and optimize the dielectric properties of hydrated ethanol-sodium chloride blends. Several samples of these blends were prepared considering the following variables: hydrated ethyl alcohol concentration, sodium chloride concentration and temperature. The main dielectric properties of these blends, i.e., the dielectric constant, dielectric loss factor and dissipation factor, were measured in a calibrated device suitable for liquid or pasty substances. For this study, experimental tests were carried out according to a Central Composite Design (CCD). Response surface techniques were used to predict the magnitude of the effect of the input variables on the responses investigated, particularly on the dissipation factor. This factor represents the ability of the substance to convert electromagnetic energy into heat. Within the experimental range studied here, the values of the variables that optimized the response were as follows: sodium chloride concentration of 2.21%, hydrated ethanol concentration of 4.64% and temperature of 87 °C.
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30
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Liu X, Feng D, Ji L, Zhang T, Xue Y, Xue C. Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi. FOOD SCI TECHNOL INT 2018; 24:497-506. [DOI: 10.1177/1082013218768411] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In the present study, we examined the properties of Alaska Pollock ( Theragra chalcogramma) surimi gels in response microwave heating at different powers (300, 400, or 500 W) and time (10, 20, or 30 min). The surimi gels heated by a microwave at 300 W for 10 min showed the highest gel strength and water-holding capacity. Increasing the power and time resulted in decreases in both the gel strength and water-holding capacity. The gel formation rate of microwave-heated gels was significantly higher than that produced by water bath heating. In addition, differential scanning calorimetry indicated that microwave heating caused less damage to the native structures of myosin and actin than water bath heating. Microstructure studies revealed that microwave heating contributed to the formation of a denser and stronger frame of the surimi gels. Raman spectroscopy indicated that the degree of the secondary structure denaturation caused by microwave heating was less than that induced by water bath heating. Thus, the results demonstrated that microwave heating is a promising method to enhance the gelation properties of surimi.
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Affiliation(s)
- Xiangyu Liu
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Dandan Feng
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Lei Ji
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Tao Zhang
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Yong Xue
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
| | - Changhu Xue
- Department of Food Science and Engineering, Ocean University of China, Qingdao, PR China
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31
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Li B, Zhao L, Xu B, Deng B, Liu Y, Dong Y. Rice bran real-time stabilisation technology with flowing microwave radiation: its impact on rancidity and some bioactive compounds. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.0982] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- B. Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China P.R
| | - L. Zhao
- School of Food and Biological Engineering, Jiangsu University, 201 Xuefu Rou, Zhenjiang, Jiangsu 212013, China P.R
| | - B. Xu
- School of Food and Biological Engineering, Jiangsu University, 201 Xuefu Rou, Zhenjiang, Jiangsu 212013, China P.R
| | - B. Deng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China P.R
| | - Y. Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China P.R
| | - Y. Dong
- School of Food and Biological Engineering, Jiangsu University, 201 Xuefu Rou, Zhenjiang, Jiangsu 212013, China P.R
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32
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Serdar G, Demir E, Sökmen M. Recycling of Tea Waste: Simple and Effective Separation of Caffeine and Catechins by Microwave Assisted Extraction (MAE). INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2017. [DOI: 10.21448/ijsm.288226] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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33
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A comprehensive analysis on the effect of shape on the microwave heating dynamics of food materials. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Böhm V, Kühnert S, Rohm H, Scholze G. Improving the Nutritional Quality of Microwave-vacuum Dried Strawberries: A Preliminary Study. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206062136] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Microwave-vacuum drying is an up-to-date technique for the conservation of fruits and vegetables, resulting in products with improved texture and colour. In order to evaluate the effects on the content of ascorbic acid, anthocyanins and phenolic compounds, and antioxidant capacity, three strawberry varieties were subjected to microwave-vacuum (MV) drying combined with convective pre- and post-drying, convective drying, and freeze-drying. The MV drying procedure comprised immersion in a pretreatment bath, pre-drying in a belt dryer to a moisture load of approx 45 g/100 g dry matter, and microwave treatment at 4 kPa for 8 min, leading to products with 5 g/100 g moisture. During post-drying, the moisture content was further reduced to approx 2 g/100 g. Convective drying and MV drying decreased the content of ascorbic acid to approx 40% of the initial value, phenolic compounds to approx 35%, and the antioxidative capacity to approx 60%. No reduction was observed in freeze-dried strawberries. Bypassing the pre-treatment bath, extending residence time in the pre-dryer to reduce temperature peaks, and reducing MV treatment time increased the recovery of ascorbic acid to approx 65%. Phenolic compounds remained stable, and the reduction of the antioxidative capacity was limited to 10% – 25%. Except ascorbic acid, the residual concentration of nutritionally relevant compounds after improving the processing conditions was close to the values as observed for freeze-dried products.
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Affiliation(s)
- V. Böhm
- Department of Nutrition, Friedrich-Schiller-Universität, 07743 Jena, Germany
| | - S. Kühnert
- Institute of Food Technology and Bioprocess Engineering, Dresden University of Technology, 01069 Dresden, Germany
| | - H. Rohm
- Institute of Food Technology and Bioprocess Engineering, Dresden University of Technology, 01069 Dresden, aGermany
| | - G. Scholze
- ZIFRU Zittauer Fruchtveredlungs GmbH, 02763 Zittau, Germany
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35
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Chen J, Pitchai K, Birla S, Jones D, Negahban M, Subbiah J. Modeling heat and mass transport during microwave heating of frozen food rotating on a turntable. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.04.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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A generalized approach on microwave processing for the lateral and radial irradiations of various Groups of food materials. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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37
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38
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Mishra G, Joshi DC, Mohapatra D. Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:7839-49. [PMID: 26604356 PMCID: PMC4648859 DOI: 10.1007/s13197-015-1898-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/15/2015] [Accepted: 06/03/2015] [Indexed: 11/29/2022]
Abstract
Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12-20 % moisture content by the addition of 0-2 % salt solutions. Oil was applied (0-10 % w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62 % (wb), 0.55 % salt and 10 % oil with popping yield of 82.228 %, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18 W/g and residence time ranging from 100 to 180 s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg(-1) and residence time of 140 s.
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Affiliation(s)
- Gayatri Mishra
- />Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal India
| | - Dinesh C. Joshi
- />College of Food Processing Technology and Bio-Energy, AAU, Anand, Gujarat India
| | - Debabandya Mohapatra
- />Agricultural Produce Processing Division, Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh India
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39
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Vanga SK, Singh A, Raghavan V. Review of conventional and novel food processing methods on food allergens. Crit Rev Food Sci Nutr 2015; 57:2077-2094. [DOI: 10.1080/10408398.2015.1045965] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sai Kranthi Vanga
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Ashutosh Singh
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Vijaya Raghavan
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Quebec, Canada
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40
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Szymczak B, Dąbrowski W. Effect of Filling Type and Heating Method on Prevalence ofListeria speciesandListeria monocytogenesin Dumplings Produced in Poland. J Food Sci 2015; 80:M1060-5. [DOI: 10.1111/1750-3841.12816] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Accepted: 01/15/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Barbara Szymczak
- Dept. of Microbiology and Applied Biotechnology; West Pomeranian Univ. of Technology; Papieża Pawła VI 3 st. 71-459 Szczecin Poland
| | - Waldemar Dąbrowski
- Dept. of Microbiology and Applied Biotechnology; West Pomeranian Univ. of Technology; Papieża Pawła VI 3 st. 71-459 Szczecin Poland
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41
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Energy-saving and rapid transesterification of jatropha oil using a microwave heating system with ionic liquid catalyst. J Taiwan Inst Chem Eng 2015. [DOI: 10.1016/j.jtice.2014.11.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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42
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A finite element method based flow and heat transfer model of continuous flow microwave and ohmic combination heating for particulate foods. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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43
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Chen J, Pitchai K, Jones D, Subbiah J. Effect of decoupling electromagnetics from heat transfer analysis on prediction accuracy and computation time in modeling microwave heating of frozen and fresh mashed potato. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.07.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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44
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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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45
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Generalized characterization of microwave power absorption for processing of circular shaped materials. Chem Eng Sci 2014. [DOI: 10.1016/j.ces.2014.06.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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46
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Modelling of dehydration–rehydration of instant rice in combined microwave-hot air drying. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.08.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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47
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48
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Sun J, Wang W, Zhao C, Zhang Y, Ma C, Yue Q. Study on the Coupled Effect of Wave Absorption and Metal Discharge Generation under Microwave Irradiation. Ind Eng Chem Res 2014. [DOI: 10.1021/ie403556w] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jing Sun
- School of Environmental Science and Engineering, Shandong University, Jinan, 250100, China
| | - Wenlong Wang
- National Engineering Laboratory for Coal-fired Pollutants Emission
Reduction, School of Energy and Power Engineering, Shandong University, Jinan, 250061, China
| | - Chao Zhao
- National Engineering Laboratory for Coal-fired Pollutants Emission
Reduction, School of Energy and Power Engineering, Shandong University, Jinan, 250061, China
| | - Yunli Zhang
- National Engineering Laboratory for Coal-fired Pollutants Emission
Reduction, School of Energy and Power Engineering, Shandong University, Jinan, 250061, China
| | - Chunyuan Ma
- National Engineering Laboratory for Coal-fired Pollutants Emission
Reduction, School of Energy and Power Engineering, Shandong University, Jinan, 250061, China
| | - Qinyan Yue
- School of Environmental Science and Engineering, Shandong University, Jinan, 250100, China
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49
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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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50
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Yuan Y, Huanjie Z, Yutian M, Hong Z. Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes. RSC Adv 2014. [DOI: 10.1039/c3ra44151b] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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