Design and evaluation of a continuous flow microwave pasteurization system for apple cider

Gentry, Trevor S.; Roberts, J.S.

doi:10.1016/j.lwt.2004.05.016

Cited by 79 publications

(36 citation statements)

References 32 publications

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“…The lethality of microwave heating at continuous flow against typical microorganism that could contaminate fruit products was verified by some authors. The continuous flow microwave heating (2000 W, 71°C, 6 s) of apple cider inoculated with E. coli 25922 resulted in a 5-log 10 reduction in these bacteria (Gentry and Roberts 2005). Also, Lactobacillus plantarum inoculated in orange juice were readily killed using this technique either at 70 or 90°C with very short residence time (Nikdel and MacKellar 1992).…”

Section: Microbiological Qualitymentioning

confidence: 99%

“…Several studies have been successfully carried out on the microwave pasteurization of fruit products, i.e. apple ciders, purée and juices (Gentry and Roberts, 2005, Tajachakavit et al 1998, Picouet et al 2009); kiwi fruit purée (De Ancos et al 1999, Benlloch-Tinoco et al 2013; pomegranate and black mulberry juices (Fazaeli et al 2013); citrus juices MacKellar, 1992, Nikdel et al 1993) and papaya and strawberry purée (De Ancos et al 1999), showing that due to the reduced time of exposure to energy, they preserve their natural organoleptic characteristics, and this type of treatment also lowers the risk of losing essential thermolabile nutrients.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Marszałek

Mitek

Skąpska

2015

Food Bioprocess Technol

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The impact of continuous microwave heating (MV) at 90 and 120°C for 10 s and at 80 and 90°C for 7 s, as well as conventional thermal processing (CTP) at 90°C for 15 min, on the quality of strawberry purée was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as well as colour parameters, enzymatic activity, and finally, the sensory and microbiological quality. CTP caused higher degradation of polyphenols (ca. 7 %), anthocyanins (ca. 20 %) and vitamin C (ca. 48 %) compared to MV at 120°C. Changes of the colour of MV-preserved purée were insignificant (dE <2), whereas CTP caused significant changes (dE >3). Only MV at 120°C and CTP effectively decreased the level of total microbial count (<1 log cfu/g), but considering enzymes activity, only CTP was effective, inactivating ca. 98 and 100 % of polyphenol oxidase (PPO) and peroxidase (POD), respectively. The most effective inactivation of PPO (82 %) and POD (88 %) after MV was noted at 120°C, but the best compromise between colour and nutrient preservation and enzyme inactivation was achieved at the MV at 90°C. Considering the obtained results, it can be concluded that the microwave heating better preserved the quality of strawberry puree than conventional heat pasteurization.

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Section: Microbiological Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Marszałek

Mitek

Skąpska

2015

Food Bioprocess Technol

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“…The authors had achieved a destruction rate of 5 log 10 reductions, following exposure to MW field of 950 W; they also pointed out the need to reach a lethal temperature within the sample (63°C) to observe a significant bacterial destruction. Correspondingly, Gentrya and Roberts (2005) consider that MW would effectively diminish Echerichia coli contamination in apple cider by 5 log 10 reductions, using a continuous flow exposure system, with a power of 200 W and a temperature of 40°C.…”

Section: Food Safety Impactmentioning

confidence: 99%

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

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Health agencies official has been convinced of the efficiency of microwave based process mainly due to its bactericidal property and safety (non-ionizing radiation). However, many biotechnological aspects of this new method are still unknown and have raised safety concerns. This study aimed to validate the application of the thawing process of a large poultry meat block under high frequency microwave oven (2.45 Ghz within 60 s). Compared to the traditional thawing method (4°C for 48 h), we combined a visual observation and bacteriological analysis. The microwave thawing process was clearly faster than the conventional process, by at least three times. Both microwaved samples and control samples complied with the standard requirements, even after five weeks of microbial-screening of total mesophilic flora, fecal coliforms, sulfite-reducing anaerobic, Staphylococcus aureus and Salmonella. In the exposure to microwave, there was also less loss of water compared to the traditional method (2.33±0.21 l < 3.45±0.21 l). Although it showed overheating signs due to the high frequency used, it did not compromise the shelf life of the product. We validated the microbial-safety of the microwave thawing process; however, adjusting the frequency would result in better quality output and alleviate side effects in the frozen poultry.

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“…The difference of the flavonoids yield among 200 to 800 W appears more significant with short irradiation times compared to long irradiation times. The accelerated extraction of flavonoids by increasing microwave power is related to the direct effects of microwave energy on biomolecules by ionic conduction and dipole rotation which result in power dissipated inside the solvent and plant material and then generate molecular movement and heating (Vadivambal and Jayas 2007;Gentry and Roberts 2005). More electromagnetic energy was transferred to the extraction system quickly and improved extraction efficiency when the microwave power increased from 200 to 800 W. Therefore, microwave power of 600 W was used in the following experiments.…”

Section: Resultsmentioning

confidence: 99%

Analysis of conditions for microwave-assisted extraction of total water-soluble flavonoids from Perilla Frutescens leaves

Shao

Sun

et al. 2011

J Food Sci Technol

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Perilla Frutescens is a traditional Chinese medicinal herb. Microwave-assisted extraction (MAE) technique was developed for the fast extraction of flavonoids from Perilla Frutescens leaves. Several influential parameters of the MAE procedure (microwave power, extraction cycles, solvent to material ratio, irradiation time and pH value) were investigated for the optimization of the extraction using single factor and Box-Behnken experimental design. Response surface methodology analysis showed good correspondence between experimental and predicted values. It was found that the most effective parameter was solvent to material ratio, which was in good agreement with the experimental value. The adjusted coefficient of determination (Radj (2)) for the model was 93.45%. Probability value (P < 0.001) demonstrated a very high significance for the regression model. The maximum yield of flavonoids with MAE was obtained by dual extraction with solvent to material ratio of 1: 16.5, irradiation time of 23 min, and pH value of 8.4 at microwave power of 600 W. The optimal yield with MAE 6.07 mg/g were slightly lower than that of Soxhlet extracted and higher than that of heat reflux extraction with water. The extracts exhibited high scavenging effects on DPPH radical. With increasing concentration between 0.10 and 0.80 mg/mL, the scavenging rate achieved 62.3%.

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Design and evaluation of a continuous flow microwave pasteurization system for apple cider

Cited by 79 publications

References 32 publications

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Analysis of conditions for microwave-assisted extraction of total water-soluble flavonoids from Perilla Frutescens leaves

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