Effect of changes in microwave frequency on heating patterns of foods in a microwave assisted thermal sterilization system

Resurreccion, Fermin P.; Luan, Donglei; Tang, Juming; Liu, F.; Tang, Zhongwei; Pedrow, P.D.; Cavalieri, Ralph P.

doi:10.1016/j.jfoodeng.2014.10.002

Cited by 45 publications

(21 citation statements)

References 14 publications

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“…The color changes in the gellan gel which reflect the distribution of M-2 and thermal lethality were detected using a computer vision method as described in Pandit et al (2007). Based on our system design, the configuration of the microwave heating system for each cavity is symmetrical in the thickness direction (vertical line), as a result the electric field distribution is symmetrical, where the middle layer of homogenous samples receives the least energy (Resurreccion, 2015). This is confirmed by our previous work (Luan et al, 2013(Luan et al, & 2015Tang et al, 2008;Zhang et al, 2014).…”

Section: Determination Of the Heating Pattern And Cold Spot In Samplesupporting

confidence: 68%

“…2 it is also seen that the dielectric loss factor of carrot samples at each temperature matched well with the dielectric loss factor of gellan gel added with 40 mM NaCl calculated by the regression equations developed by Zhang et al (2015). The calculated dielectric constant values of gellan gel added with 40 mM NaCl fell within the range of ± 10% deviation of the real food's dielectric constants, and wouldn't change the heating pattern and cold spot location based on the computer simulation results (Resurreccion, 2015). Therefore, gellan gel (1% gellan gum, 6mM…”

Section: Dielectric Properties Of Carrot Samples and Selection Of Modsupporting

confidence: 68%

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Microwave pasteurization of pre-packaged carrots

Peng

Tang

Luan

et al. 2017

Journal of Food Engineering

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This research investigated the application of 915 MHz microwaves in pasteurizing prepackaged vegetables. A specially designed 915 MHz single-mode microwave-assisted pasteurization (MAP) system was used to process carrot cuboids in brine prepackaged in 8-oz polymer pouches. Gellan gel was formulated and selected as the model food to simulate the real foods processed by the MAP system; heating patterns and cold spots of the pouched samples were detected by a chemical-marker based computer vision method. Two MAP processes (F 90°C =3 min and F 90°C =10 min) targeting Clostridium botulinum type E spores were developed and compared with conventional hot water (HW) processes resulting in equivalent microbial safety. Compared with an equivalent HW process, MAP process greatly reduced the total processing time, reduced the cook values and improved quality uniformity of the products. Quality evaluation showed the impacts of MAP processing on each quality attribute of carrot products depended on the specific quality parameter selected.

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Section: Determination Of the Heating Pattern And Cold Spot In Samplesupporting

confidence: 68%

Section: Dielectric Properties Of Carrot Samples and Selection Of Modsupporting

confidence: 68%

Microwave pasteurization of pre-packaged carrots

Peng

Tang

Luan

et al. 2017

Journal of Food Engineering

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“…A major advantage of the design is stable heating patterns in foods over a wide range of food properties. Our recent studies show that variations in the peak frequency of microwaves within the FCC allocated frequency bandwidth (902 to 928 MHz) around 915 MHz do not influence heating patterns in the tested foods (Resurreccion and others 2015 ).…”

Section: Mhz Single-mode Microwave Sterilization Technology Develmentioning

confidence: 93%

Unlocking Potentials of Microwaves for Food Safety and Quality

Tang

2015

Journal of Food Science

282

189

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Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation.

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“…Specific developments have also been simulated for sterilization processes [15]. In [16] a very high microwave power in a cylindrical cavity was employed to measure the effect of sterilization in a specific food sample.…”

Section: Introductionmentioning

confidence: 99%

A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

Reverte-Ors

Pedreño-Molina

Fernández

et al. 2017

Sensors

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In this paper, a novel technique to achieve precise temperatures in food sterilization has been proposed. An accurate temperature profile is needed in order to reach a commitment between the total removal of pathogens inside the product and the preservation of nutritional and organoleptic characteristics. The minimal variation of the target temperature in the sample by means of a monitoring and control software platform, allowing temperature stabilization over 100 °C, is the main goal of this work. A cylindrical microwave oven, under pressure conditions and continuous control of the microwave supply power as function of the final temperature inside the sample, has been designed and developed with conditions of single-mode resonance. The uniform heating in the product is achieved by means of sample movement and the self-regulated power control using the measured temperature. Finally, for testing the sterilization of food with this technology, specific biological validation based on Bacillus cereus as a biosensor of heat inactivation has been incorporated as a distribution along the sample in the experimental process to measure the colony-forming units (CFUs) for different food samples (laboratory medium, soup, or fish-based animal by-products). The obtained results allow the validation of this new technology for food sterilization with precise control of the microwave system to ensure the uniform elimination of pathogens using high temperatures.

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Effect of changes in microwave frequency on heating patterns of foods in a microwave assisted thermal sterilization system

Cited by 45 publications

References 14 publications

Microwave pasteurization of pre-packaged carrots

Microwave pasteurization of pre-packaged carrots

Unlocking Potentials of Microwaves for Food Safety and Quality

A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

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