Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system

Koskiniemi, Craig B.; Trương, Bá Vương; Šimunović, Josip; McFeeters, Roger F.

doi:10.1016/j.jfoodeng.2011.02.019

Cited by 40 publications

(14 citation statements)

References 22 publications

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“…In this study, in the temperature range of melting, a sharp increase was also observed in both ε´and ε" [5]. Furthermore, Koskiniemietal [18]. Recently confirmed the same effect.…”

Section: Microwave-materials Interactionsupporting

confidence: 71%

“…In their study, it was also shown that salt decreases ε´ while simultaneously increasing ε". Remark was made that salt decreases the penetration depth of microwaves asa consequence of increasing the conductivity component of ε" (Figure 5) [18]. Accurately Sumnu, Sahin, &Da-Wen, [5] claimed that the ε" of a salt solution is affected by the combined effects of two mechanism; dipole loss and ionic loss.…”

Section: Microwave-materials Interactionmentioning

confidence: 98%

“…Shown below is the relationship between wavelength, frequency and velocity of electromagnetic waves [11]. The microwave equipment have some a basic components irrespective of their designs; these are microwave generator (magnetron), waveguides (aluminium tubes), a stirrer (a rotating fan or 'distributor') and a metal chamber for batch operation, or a tunnel m fitted with a conveyor belt for continuous operation as shown in (Figure3) [18]. Microwaves are known to be reflected by metals, transmitted by electrically neutral materials such as paper, glass, ceramics and plastics; and are absorbed by an electrically charged materials [7,11].…”

Section: Principle Of Microwave Heatingmentioning

confidence: 99%

“…The manner and degree to which food heat by exposure to microwave energy are largely affected by the dielectric properties of the food and the penetration depth of the microwaves into the food material [18]. Thus, dielectric properties are crucial to understanding of microwave energy interaction with food.…”

Section: Microwave-materials Interactionmentioning

confidence: 99%

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2017

BAOJN

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The usage of microwave heating for food processing is continuously developing globally. Shorter processing time, high energy efficiency and faster heating are the main advantages that the microwave heating profer. Although there are still some problems associated with the process. These are in terms of food quality and the nonuniform heating of foods. Hence research has been focussed on avenues to overcome these problems. Currently, the research terrains are directed on new food formulation, changing of the oven design and the amalgamation of microwaves with other heating methods in order to achieve an efficient microwave/material interaction. In this article, insight is given on microwave/food component interaction and recent developments in microwave heating application in the food processing are highlighted.

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“…In this study, in the temperature range of melting, a sharp increase was also observed in both ε´and ε" [5]. Furthermore, Koskiniemietal [18]. Recently confirmed the same effect.…”

Section: Microwave-materials Interactionsupporting

confidence: 71%

Section: Microwave-materials Interactionmentioning

confidence: 98%

Section: Principle Of Microwave Heatingmentioning

confidence: 99%

Section: Microwave-materials Interactionmentioning

confidence: 99%

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2017

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“…Em um estudo desenvolvido por Koskiniemi et al (2011) foram levantados os perfi s de temperatura de vegetais em pedaços durante a pasteurização em um túnel contínuo de micro-ondas na frequência de 915 MHz. Os vegetais, brócolis, pimenta vermelha e batata-doce, foram acidifi cados em solução na proporção de 0,75% p/p de ácido cítrico e acondicionados em copos de polipropileno,…”

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Levantamento das distribuições de temperatura em leito de arroz com casca durante o tratamento térmico por micro-ondas

Berteli

Nogueira

Marsaioli

2014

Braz. J. Food Technol.

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ResumoDurante o aquecimento dielétrico, a distribuição do campo elétrico dentro de uma cavidade ocorre a partir de uma propagação multimodal, ocasionada por inúmeras refl exões das micro-ondas provenientes das paredes metálicas da cavidade. Essas refl exões múltiplas geram regiões de maior e menor intensidade de campo elétrico no espaço e, por consequência, um aquecimento não uniforme no produto. O objetivo deste estudo foi o levantamento dos valores de temperaturas obtidos durante o tratamento térmico por micro-ondas em um leito de arroz em casca úmido posicionado em um porta-amostra, dentro de uma cavidade que apresenta uma geometria prismática de seção sextavada. A cavidade foi desenhada para, operando em frequência de 5,8 GHz e potência máxima de 700 W, minimizar a heterogeneidade de distribuição das intensidades do campo elétrico, gerando um aquecimento mais uniforme do produto. Verifi cou-se que as diferenças de temperatura registradas pelos sensores no leito de arroz foram de 3,2 °C a 12,5 °C durante os tratamentos térmicos estudados. Não foi observado um comportamento padrão que indicasse uma região de maior aquecimento em relação à altura e direção radial do leito de arroz durante os tratamentos térmicos por micro-ondas Palavras-chaves: Micro-ondas; Campo elétrico; Diferença de temperatura; Arroz em casca. SummaryDuring dielectric heating the electric fi eld distribution inside a cavity occurs as from a multimodal propagation caused by countless refl ections coming from the metallic walls of the cavity. These multiple refl ections generate regions of greater and lesser intensities of the electric fi eld in the space and, as a consequence, non-uniform product heating. The objective of this study was to determine the temperatures obtained during the microwave treatment of a moist paddy rice bed placed in a sample container inside the application cavity. The cavity had a prismatic geometry with a hexagonal section and was designed such that when operating at 700 W and 5.8 GHz it minimized the heterogeneity of the distribution of the electric fi eld intensities, so as to generate a more uniform product heating. The differences registered by the sensors in the paddy rice bed ranged from 3.2 to 12.5 °C during the thermal treatments studied. No standard behaviour was observed indicating a region with more intense heating with respect to the height and radial directions inside the moist paddy rice bed in the sample container in the prismatic cavity.

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Alternative Food Processing Technologies

Neetoo

Chen

2014

Food Processing

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Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system

Cited by 40 publications

References 22 publications

Untitled

Untitled

Levantamento das distribuições de temperatura em leito de arroz com casca durante o tratamento térmico por micro-ondas

Alternative Food Processing Technologies

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