Microwave food processing—A review

Chandrasekaran, Sridharan; Ramanathan, Surash; Basak, Tanmay

doi:10.1016/j.foodres.2013.02.033

Cited by 778 publications

(452 citation statements)

References 133 publications

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“…The initial temperature of the water was 10°C and the water was heated for 1 min (subtracting from time at power levels below 100 %) at different power levels. Water was stirred uniformly and rise in temperature of water was noted, and the microwave power density (MWPD) was calculated using the following formula (Chandrasekaran et al 2013):…”

Section: Microwave Poppingmentioning

confidence: 99%

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Mishra

Joshi²,

Mohapatra

2015

J Food Sci Technol

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Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12-20 % moisture content by the addition of 0-2 % salt solutions. Oil was applied (0-10 % w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62 % (wb), 0.55 % salt and 10 % oil with popping yield of 82.228 %, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18 W/g and residence time ranging from 100 to 180 s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg −1 and residence time of 140 s.

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Section: Microwave Poppingmentioning

confidence: 99%

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Mishra

Joshi²,

Mohapatra

2015

J Food Sci Technol

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“…They stated that frozen food has less permittivity compared to fresh food, and is less able to absorb and convert (MW) energy into heat. Admittedly, the dielectric property is meanly correlated with moist content, in as much as free water (a w ) has a high permittivity and improves the energy absorption of a given stuff (Chandrasekaran et al, 2013;Akkari et al, 2006;Ryyniinen, 1995).…”

Section: Food Safety Impactmentioning

confidence: 99%

“…The two reactions are triggered by the MW radiation and induce internal fractions within the foodstuff, resulting in heat production. The ionic density and moist content of a given stuff both shape the ability of the stuff to couple with MW, namely, permittivity or dielectric characteristic of the matter (Heddleson and Doors, 1994;Ang et al, 1977;Chandrasekaran et al, 2013;Venkatek and Raghavan, 2004;Komarov et al, 2005;Thostenson and Chou, 1999).…”

Section: Introductionmentioning

confidence: 99%

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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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“…Тепловая обработка необходима для стерилизации продуктов питания и различных биологических объектов при максимально возможном сохранении их потребительских свойств. Разработка эффективных режимов СВЧ нагревания основывается на биофизических закономерностях взаимодействия облучения с клетками и механизмах поглощения СВЧ энергии клеточными суспензиями [1]. Установлено обезвреживающее действие СВЧ энергии на бактерии из рода сальмонелла, кишечной палочки, кампилобактерии, Listeria monocytogenes и Yersinia enterocolitica [2].…”

Section: Introductionunclassified

The effect of microwave treatment on the quality and safety of packaged food ingredients with a low moisture content

Baranenko¹,

Борисов²,

Borisova³

2017

P&FPE

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Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» Университет ИТМО 191002, Россия, Санкт-Петербург, ул. Ломоносова, 9 Вейхун Лу, lwh@hit.edu.cn Харбинский политехнический университет 150090, Китай, Харбин, ул. Хуанхэ, 73 Предлагается вариант решения проблемы стерилизации пищевых компонентов с низким содержанием влаги, которые обладают низкой теплопроводностью для сухого нагрева, а обработка паром может вызвать нежелательное увлажнение поверхности. Исследовали влияние микроволновой обработки на показатели качества и безопасности сушеных специй и овощей в упаковке. Объектами исследования выбраны сушеные лук, укроп, кориандр и смесь специй с начальной влажностью 8-10%, упакованные в бумажные мешки с массой нетто от 5 до 10 кг. Методы исследования: определение и подсчет количества мезофильных аэробных и факультативно анаэробных микроорганизмов, бактерий группы кишечной палочки, дрожжей и плесеней, патогенных микроорганизмов, в том числе сальмонеллы, B. сereus, Enterobacteriaceae, молочнокислых бактерий; органолептическая оценка, определение содержания влаги. Процесс выполнялся на аппарате с 14 радиально расположенными магнетронами, работающими на частоте 2450 МГц. Определяли температуру внутри упаковки, после обработки измеряли содержание влаги, микробиологические и органолептические характеристики ингредиентов. Обоснована целесообразность применения микроволновой обработки для снижения микробиальной обсемененности сухих пищевых ингредиентов в упаковке. Установлено, что предлагаемые режимы обработки (14 работающих магнетрона, скорость вращения контейнера 50 Гц, продолжительность 250-300 с) наиболее эффективны в отношении дрожжей, плесеней, B. cereus и бактерий группы кишечной палочки и практически не влияют на органолептические свойства и содержание влаги в продукции. Таким образом, микроволновая обработка сухих пищевых ингредиентов обладает преимуществами по сравнению с широко распространенной паровой стерилизацией и запрещенной в России радиационной обработкой. Для более существенного снижения общего микробного числа может быть использована дополнительная обработка.Ключевые слова: продукты растительного происхождения; сверхвысокочастотная обработка; стерилизация; микробиологические показатели продукции; пищевая безопасность. : 10.17586/2310-1164-2017-10-3-3-9 The effect of microwave treatment on the quality and safety of packaged food ingredients with a low moisture content Ph.D. Denis A. Baranenko,denis.baranenko@niuitmo.ru Alexander Е. Borisov, alexandr.borisov-spb@ya.ru Irina I. Borisova,irinaborisova303@gmail.com ITMO University 9, Lomonosov str., St. Petersburg, 191002, Russia Ph.D. Weihong Lu, lwh@hit.edu.cn 73, Huanghe str., Harbin, 150090, China The article suggests a solution to the problem of dry food components sterilization with low thermal conductivity for dry heating as steam treatment of them can cause undesirable moistening of the surface. The effect of ultrahigh-frequency currents on packaged dried vegetable ingredients was studied with the aim of reducing...

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Microwave food processing—A review

Cited by 778 publications

References 133 publications

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Microbiological comparison of microwave and traditional thawing processes for poultry meat

The effect of microwave treatment on the quality and safety of packaged food ingredients with a low moisture content

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