Microwave Heating for Food Preservation

Laguerre, Jean‐Claude; Hamoud-Agha, Mohamad Mazen

doi:10.5772/intechopen.82543

Cited by 6 publications

(5 citation statements)

References 72 publications

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“…Microwaves (MWs) are electromagnetic (EM) waves that are synchronized perpendicular oscillations of electric and magnetic fields in a frequency between 300 MHz and 300 GHz, with wavelengths from 1 m to 1 mm. The mechanisms of microwave heating are based on the oscillation of ions and molecules when a material is exposed to the EM waves, which causes the internal friction and conversion of kinetic energy into heat [44]. The MWs provide volumetric and rapid heating of fruits with low energy consumption [45], while the literature usually reports MW drying with applied constant power.…”

Section: Microwave Dryingmentioning

confidence: 99%

“…There are different opinions in the literature regarding the homogeneity and control of heating with MWs. While some researchers confirm a homogenous heating rate of material [17], others state it as a drawback of this type of drying [44,45]. The reasons for uneven heating with MWs are due to several factors: (i) large product size; (ii) resonance phenomena; (iii) heterogeneous material composition; and (iv) shape of product.…”

Section: Microwave Dryingmentioning

confidence: 99%

“…Dried tomato and onion with and without MW power control are shown in Figure 1 [44]. Successful application of MW drying was found with potato chips, pasta, and snacks [46].…”

Section: Microwave Dryingmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

et al. 2021

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.

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Section: Microwave Dryingmentioning

confidence: 99%

Section: Microwave Dryingmentioning

confidence: 99%

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Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

et al. 2021

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“…The techniques are cold plasma (Kim et al., 2017), gamma irradiation (Pezzutti et al., 2005), and low‐energy electron beams (Gryczka et al., 2018). Advanced thermal techniques such as infrared (IR) and microwave heating for decontaminating dehydrated spices have also been attempted (Laguerre & Hamoud‐Agha, 2019). The red paper flakes were decontaminated by pulsed light (PL) plasma (Lee et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of dehydration and pulsed light treatment on decontamination of minced onions: Microbial safety and physicochemical properties

Gomathi Padma Priya,

Savitha,

Chakraborty

et al. 2024

Journal of Food Science

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Microbial contamination of dehydrated onion products is a challenge to the industry. The study focused on opting for a suitable drying condition for minced onion and exploring the decontamination efficacy of pulsed light (PL) treatment conditions for the dehydrated product. The minced onions were hot air dried at 55–75°C for 280 min. The drying condition selected was 195 min at 75°C with a final water activity of 0.5 and moisture content of 7% (wet basis [w.b.]). The weight losses, browning indexes (BI), shrinkage volumes (%), and thiosulfinate content were considered. The dehydrated product was exposed to PL treatment corresponding to an effective fluence range of 0.007–0.731 J/cm2. A fluence of 0.444 J/cm2 (1.8 kV for 150 s) achieved 5.00, 3.14, 2.96, and 2.98 log reduction in total plate count, yeast and mold count, Bacillus cereus 10876, and Escherichia coli ATCC 43888, respectively. The PL‐treated sample (0.444 J/cm2) produced a microbially safe product with no significant difference in the moisture contents (%w.b.) and water activity (aw) from the untreated dehydrated sample. Further, a 30.9% increase in the BI and a 4.25% depletion in thiosulfinate content were observed after PL treatment. An optimum drying combination (75°C for 195 min) of minced onion followed by decontamination using pulsed light treatment at 0.444 J/cm2 fluence satisfies the microbial safety and quality.Practical ApplicationDehydrated minced onion can be used for dishes requiring low water content and short cooking time. It is helpful during shortages, high price fluctuations, and famines.

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“…The most common substance that can easily absorb microwave energy and can dissipate it as heat is water [6] as it is presented in Figure 1. Additionally, some carbonbased materials react like dielectric materials, as they contain freely moving delocalized π-electrons [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Mesh Granularity on the Accuracy of FEM Modelling of the Resonant State in a Microwave Chamber

et al. 2021

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Microwave technology is widely used in different areas of advanced industry when energy must be provided to water-containing and other materials. The main barrier in the development of microwave devices is the possibility of efficient design by modelling a microwave system in a resonant state. For technical systems, the finite element method is widely used. However, the convergence process in the microwave finite element solver is sophisticated. The process itself and the influence of mesh granularity on the accuracy of modelling of microwave chambers in resonant states have not been investigated previously. The present paper aims to fill this gap. The resonance conditions of a microwave chamber were tested from the point of view of spatial resolution of the tetrahedral mesh used for open-source ELMER FEM software. The presented results experimentally determine the limits of accuracy of the geometry of microwave resonant chamber finite element method-based models. The determined values of microwave resonant chamber dimension tolerances should be considered for both open-source and commercial software for microwave modelling.

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Microwave Heating for Food Preservation

Cited by 6 publications

References 72 publications

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

Effect of dehydration and pulsed light treatment on decontamination of minced onions: Microbial safety and physicochemical properties

The Influence of Mesh Granularity on the Accuracy of FEM Modelling of the Resonant State in a Microwave Chamber

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