Microwave energy and its application in food industry: A reveiw

Kalla, Adarsh M.; Devaraju, R.

doi:10.18805/ajdfr.v0iof.7303

Cited by 38 publications

(51 citation statements)

References 28 publications

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“…Domestic microwave appliances operate generally at a frequency of 2.45 GHz. Industrial microwave systems operate at frequencies of 915 MHz and 2.45 GHz in order to avoid interference with telecommunication devices [ 61 , 62 , 63 ].…”

Section: Characteristics and Application Of Microwave Treatment Vementioning

confidence: 99%

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Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

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Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.

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Section: Characteristics and Application Of Microwave Treatment Vementioning

confidence: 99%

“…This creates friction between molecules and it generates heat. The heat flows through the food by conduction, convection, or radiation and therefore food warms up [ 63 ].…”

Section: Characteristics and Application Of Microwave Treatment Vementioning

confidence: 99%

Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

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“…Moreover, it is recommended that a further increase of HTL efficiency can be done through the implementation of microwave green processing technology. Microwave is well known due to its ability to dramatically reduce the reaction time, decrease the energy consumption, provide volumetric heating and produce higher quality yield [29,30]. In the HTL method, the presence of water is an essential criterion.…”

Section: Physiochemical Properties Of Algae Biomassmentioning

confidence: 99%

“…In the HTL method, the presence of water is an essential criterion. Similarly, water plays an important role in microwave processing technology since it has high microwave absorbability [30,31].…”

Section: Physiochemical Properties Of Algae Biomassmentioning

confidence: 99%

Characterization and Analysis of Malaysian Macroalgae Biomass as Potential Feedstock for Bio-Oil Production

et al. 2019

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The potential of Caulerpa lentillifera, Gracilaria coronopifolia and Chaetomorpha linum, as biomass feedstock was investigated in this study. It was concluded that seaweed is more suitable for bio-based products synthesis, i.e., bioplastic and bio-lubricants, instead of biofuels due to its relatively low calorific value (~12 MJ/kg). Since seaweed has high moisture content (~80%), hydrothermal liquefaction is recommended, and its efficiency can be further enhanced through microwave technology. Besides, it is found that the thermal degradation of seaweed was best described with the reaction order of 1. The kinetic results also indicated that seaweed consists of lower activation energy (<30 kJ/mol) in comparison with terrestrial biomass (50–170 kJ/mol). Hence, seaweed has a high potential to be used as biomass feedstock, particularly Chaetomorpha linum, as it has no conflict with other interests. Lastly, acetic-acid pre-treatment was suggested to be an optional process in order to increase the algal conversion efficiency as it can reduce up to 25% of ash content.

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“…Therefore, progress of MW sterilization at the industrial level has been relatively slow. But continuous studies and researches have overcome this problem (Kalla & Devajaru, ). Despite all these potential applications, there is still no commercial MW system applied to in‐pack pasteurization/sterilization of milk until the moment.…”

Section: Mw Heating and Food Safetymentioning

confidence: 99%

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Martins

Cavalcanti

Couto

et al. 2019

Comp Rev Food Sci Food Safe

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Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior‐quality dairy‐based products with extended shelf‐life, representing a good alternative to conventional heat treatment. The main drawback of MW heating refers to nonuniform temperature distribution, resulting in hot and cold spots mainly in solid and semisolid products; however, MW heating has been shown to be suitable for liquid foods, especially in a continuous fluid system. This review aims to describe the main factors and parameters necessary for the application of MW heating technology for dairy processing, considering the theoretical fundamentals and its effects on quality and safety aspects of milk and dairy products. MW heating has demonstrated great ability for the destruction of pathogenic/spoilage microorganisms and their spores, and also inactivation of enzymes, thereby preserving fresh characteristics of dairy products.

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Microwave energy and its application in food industry: A reveiw

Cited by 38 publications

References 28 publications

Effect of Microwave Heating on the Acrylamide Formation in Foods

Effect of Microwave Heating on the Acrylamide Formation in Foods

Characterization and Analysis of Malaysian Macroalgae Biomass as Potential Feedstock for Bio-Oil Production

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

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