Microwave heating temperatures and pharmaceutical powder characteristics

Al-Ali, Maha; Salih, Kutaiba I.; Alsamarrae, Abdulqahar

doi:10.1016/j.matpr.2019.09.193

Cited by 8 publications

(2 citation statements)

References 26 publications

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“…Kumar et al (2020) examined the effects of microwave treatment on potato starch at a power of 300 W. The moisture content of the starch decreased from 21% to 6.527% after 5 min of treatment. In other study, Al‐Ali et al (2020) stated that the moisture content of pharmaceutical powder decreased from 3.03% to .84% as the temperature increased (50–85°C), corresponding to a 23.13% increase in microwave efficiency.…”

Section: Resultsmentioning

confidence: 92%

Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors

Kurt,

Ozturk,

Ozmen

et al. 2024

J Food Process Engineering

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In this study, microwave modification of xanthan gum (XG) powder under various power and time settings was aimed at achieving diversity for different applications requiring different flow behaviors. Microwave treatment for 6 min at various powers showed no noticeable effect on the properties of XG. The apparent viscosity, consistency coefficient and viscoelastic properties (G′–G″) increased as powders were subjected to microwave treatment for up to 8 min and the highest increase was observed in XGs with 720 W application. The increasing power to 1200 W resulted in a decrease in consistency at 8 min. At all levels of power, a prolonged microwave treatment (10 min) resulted in the degradation of the molecules, leading to a decrease in the mentioned rheological properties of XG. The values for intercepts (K′ and K″) began to increase at 960 W‐6 min, with the largest increase occurring at 720 W‐8 min. Fourier transform infrared (FTIR) analysis revealed that the primary structure and repeated units were not negatively impacted by the use of microwave treatment. Therefore, with adjustable modification, microwaves may be employed to produce xanthan gum with a high economic value that is suitable for a variety of applications, while maintaining the gum's color properties.Practical applicationsOur research demonstrated that the use of microwave technology as a non‐thermal physical process to modify xanthan gum powder without dissolving it in water is a highly effective technique. This approach enables the flow characteristics of xanthan gum to be conveniently modified, regardless of its concentration, and increases its economic value by diversifying its techno‐functional properties. The increase in apparent viscosity and viscoelastic properties by increasing the interaction of polymer molecules or the adaptation of xanthan gum to different purposes by polymer degradation can be adjusted depending on the power and time of the microwave.

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Section: Resultsmentioning

confidence: 92%

Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors

Kurt,

Ozturk,

Ozmen

et al. 2024

J Food Process Engineering

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“…Microwave technology is applicable for a wide range of food processes such as pasteurization, sterilization (Auksornsri et al., 2018; Bornhorst et al., 2017a; Cinquanta et al., 2010; Jain et al., 2017; Tang et al., 2007; J. Wang et al., 2018), cooking (Li et al., 2019; López‐Berenguer et al., 2007), blanching (Severini et al., 2016; van Nguyen et al., 2019), baking (İçöz et al., 2004), frying (Su et al., 2016), puffing (Kraus et al., 2013; Pompe et al., 2020), and drying (Ambros, Mayer, et al., 2018; Cuccurullo et al., 2018; Lv et al., 2016). As resource efficiency and sustainable processing become increasingly important, microwave technology is gaining additional ground in these fields based on the trend toward electricity produced by renewable energy sources (Al‐Ali et al., 2020; Berteli et al., 2007; McLoughlin et al., 2003).…”

Section: Introductionmentioning

confidence: 99%

Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes—A review

Kalinke

Kubbutat

Dinani

et al. 2022

Comp Rev Food Sci Food Safe

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Limitations of microwave processing due to inhomogeneities of power input and energy absorption have been widely described. Over‐ and underheated product areas influence reproducibility, product quality, and possibly safety. Although a broad range of methods is available for temperature measurement and evaluation of time/temperature effects, none of them is sufficiently able to detect temperature differences and thermally induced effects within the product caused by inhomogeneous heating. The purpose of this review is to critically assess different methods of temperature measurement for their suitability for different microwave applications, namely metallic temperature sensors, thermal imaging, pyrometer measurement, fiber optic sensors, microwave radiometry, magnetic resonance imaging, liquid crystal thermography, thermal paper, and biological and chemical time‐temperature indicators. These methods are evaluated according to their advantages and limitations, method characteristics, and potential interference with the electric field. Special attention is given to spatial resolution, accuracy, handling, and purpose of measurement, that is, development work or online production control. Differences of methods and examples of practical application and failure in microwave‐assisted food processing are discussed with a special focus on microwave pasteurization and microwave‐assisted drying. Based on this assessment, it is suggested that infrared cameras for measuring temperature distribution at the product surface and partially inside the product in combination with a chemical time/temperature indicator (e.g., Maillard reaction, generating heat‐induced color variations, depending on local energy absorption) appear to be the most appropriate system for future practical application in microwave food process control, microwave system development, and product design. Reliable detection of inhomogeneous heating is a prerequisite to counteracte inhomogeneity by a targeted adjustment of process and product parameters in microwave applications.

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Microwave hybrid heating (MHH) of Ni-based alloy powder on Ni and steel-based metals –A review on fundamentals and parameters

Tayier

Janasekaran

Tai

2022

International Journal of Lightweight Materials and Manufacture

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Microwave heating temperatures and pharmaceutical powder characteristics

Cited by 8 publications

References 26 publications

Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors

Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors

Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes—A review

Microwave hybrid heating (MHH) of Ni-based alloy powder on Ni and steel-based metals –A review on fundamentals and parameters

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