Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling

A Review and Perspective of Environmental Disinfection Technology Based on Microwave Irradiation

PURPOSE OF REVIEW

In the context of COVID-19 sweeping the world, the development of microbial disinfection methods in gas, liquid, and solid media has received widespread attention from researchers. As a disinfection technology that can adapt to different environmental media, microwave-assisted disinfection has the advantages of strong permeability, no secondary pollution, etc. The purpose of this review is to put forward new development requirements for future microwave disinfection strategies by summarizing current microwave disinfection methods and effects. From the perspective of the interaction mechanism of microwave and microorganisms, this review provides a development direction for more accurate and microscopic disinfection mechanism research.

RECENT FINDINGS

Compared to other traditional environmental disinfection techniques, microwave-assisted disinfection means have the advantages of being more destructive, free of secondary contamination, and thorough. Currently, researchers generally agree that the efficiency of microwave disinfection is the result of a combination of thermal and non-thermal effects. However, the performance of microwave disinfection shows the differences in the face of different environmental media as well as different types of microorganisms.

SUMMARY

This review highlights the inactivation mechanism of microwave-assisted disinfection techniques used in different scenarios. Suggestions for promoting the efficiency and overcoming the limitations of low energy utilization, complex reactor design, and inaccurate monitoring methods are proposed.

Effects of Container Design on the Temperature and Moisture Content Distribution in Pork Patties during Microwave Heating: Experiment and Numerical Simulation

Effects of the container design on the heat transfer rate and food quality during microwave heating were explored and validated with numerical simulations and experiments. The uniformity of moisture content and temperature was investigated, and to describe microwave heating patterns, a simulation model was created. Pork patties with different moisture and salt contents were heated in three different containers (center and edge-perforated lid as well as without lid) to achieve 80 °C using a domestic microwave oven. Compared to the center or mid-way positions, the temperatures at the edge of the patties rose quickly. By containing the evaporated vapor from the heated pork patties inside the container, the container with a center-perforated lid decreased the heating rate and non-uniformity in temperature and moisture content. A simplified numerical model for the electromagnetics, heat, and momentum transfer coupling simulation was developed to understand the moisture and temperature distribution of the pork patties after microwave heating. Heating uniformity and the final quality of the pork patties could be improved by a container with a center-perforated lid. The proposed model was able to describe the microwave warming process for ready-to-eat products; thus, it is a useful tool for designing microwavable ready meals.