Unlocking Potentials of Microwaves for Food Safety and Quality

Tang, Juming

doi:10.1111/1750-3841.12959

Cited by 282 publications

(211 citation statements)

References 71 publications

(87 reference statements)

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“…The MAPS was developed at Washington State University to leverage the rapid heating of microwaves (915 MHz) and shorten the come-up time for the product temperature to reach the target temperature (Tang 2015). By shortening the come-up time, the product quality can be improved compared to conventional hot water heating (Tang 2015).…”

Section: Introductionmentioning

confidence: 99%

“…However, optimization of newer thermal processing technologies, such as microwave heating, is more challenging because it requires more sophisticated mathematical models and computer simulations with more complicated heating patterns that can be difficult to validate (Tang 2015;Datta 2008). This type of complex simulation and numerical modeling for microwave heating systems was not even possible until the late 1980s; now calculation intensive models are possible because of advances in computer technology and increased computing power (Datta and Anantheswaran 2001;Chandrasekaran et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…This type of complex simulation and numerical modeling for microwave heating systems was not even possible until the late 1980s; now calculation intensive models are possible because of advances in computer technology and increased computing power (Datta and Anantheswaran 2001;Chandrasekaran et al 2013). However, the high degree of model complexity required to accurately simulate microwave heating systems results in models that can predict heating patterns but are not currently sophisticated enough to incorporate mathematical optimizations (Resurreccion et al 2013;Chen et al 2008;Pathak et al 2003;Cha-um et al 2011;Tang 2015). In order to optimize microwave-assisted thermal processes, new tools are needed to help assess and visualize product quality and validate predicted heating patterns and temperature profiles generated by computer simulations.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes

Bornhorst

Liu

Tang

et al. 2017

Food Bioprocess Technol

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Thermal process optimization has focused on traditional sterilization, with limited research on pasteurization or microwave-assisted thermal processing. Model foods have been developed as quality evaluation tools for thermal pasteurization processes, but there are no comprehensive studies demonstrating how these model foods could be used to evaluate and compare the resulting food quality after different pasteurization processes. The aim of this study was to develop a methodology using image and quantitative analyses for quality evaluation of pre-packaged food pasteurized using a microwave-assisted pasteurization system (MAPS) and traditional hot water method. Four pasteurization processes (MAPS and hot water method at 90 and 95°C) were designed to have an equivalent accumulated thermal lethality at the cold spot of at least 90°C for 10 min to control nonproteolytic Clostridium botulinum spores. Color-based time-temperature indicators in mashed potato and green pea model foods were quantified using image analysis. Results showed that median color values were useful in assessing overall color change, and interquartile range was an indicator of burnt areas. MAPS 95°C was the best process because it had the smallest hot spot cook values and the least color change, while the 90°C hot water process was the worst. Model foods and image analysis techniques were useful pasteurization process quality evaluation tools and made it possible to visualize the potential food quality change volumetrically, throughout a food package. In the future, these tools could be combined with computer simulations to optimize the quality of pilot-scale and industrial MAPS or conventional pasteurization processes.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes

Bornhorst

Liu

Tang

et al. 2017

Food Bioprocess Technol

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“…ε r and ε " r are crucial parameters to the microwave absorption in materials and efficiency of microwave processing [5,6], they are effected by composition, temperature, microwave frequency, etc.…”

Section: Introductionmentioning

confidence: 99%

Dielectric Properties of Zinc Sulfide Concentrate during the Roasting at Microwave Frequencies

Guang-jun

Yang

et al. 2017

Minerals

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Abstract:Microwave technology has a potential application in the extraction of zinc from sulphide ores, knowledge of the dielectric properties of these ores plays a major role in the microwave design and simulation for any process. The dielectric properties of zinc sulfide concentrate for two different apparent densities-1.54 and 1.63 g/cm 3 -have been measured by using the resonance cavity perturbation technique at 915 and 2450 MHz during the roasting process for the temperature ranging from room temperature to 850 • C. The variations of dielectric constant, the dielectric loss factor, the dielectric loss tangent and the penetration depth with the temperature, frequency and apparent density have been investigated numerically. The results indicate that the dielectric constant increases as the temperature increases and temperature has a pivotal effect on the dielectric constant, while the dielectric loss factor has a complicated change and all of the temperature, frequency and apparent density have a significant impact to dielectric loss factor. Zinc sulfide concentrate is high loss material from 450 to 800 • C on the basis of theoretical analyses of dielectric loss tangent and penetration depth, its ability of absorbing microwave energy would be enhanced by increasing the apparent density as well. The experimental results also have proved that zinc sulfide concentrate is easy to be heated by microwave energy from 450 to 800 • C. In addition, the experimental date of dielectric constant and loss factor can be fitted perfectly by Boltzmann model and Gauss model, respectively.

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“…The dielectric properties can be defined as the complex form [3]: (1) where is imaginary unit, , the relative dielectric constant ( ) measures how much energy transferred from an external electric field is stored in a material, whereas the relative dielectric loss factor ( ) measures how lossy a material is to an external electric field. and are crucial parameters to the microwave absorption in materials and efficiency of microwave processing [5,6], they are effected by composition, temperature, microwave frequency, etc. The ability of a special material converting microwave energy into heat at a given frequency and temperature is determined by the loss tangent ( ).…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of zinc sulfide concentrate during the roasting at microwave frequencies

Guang-jun¹,

Li²,

Yang³

et al. 2017

Preprint

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Abstract:Microwave technology has a potential application in the extraction of zinc from sulphide ores, knowledge of the dielectric properties of these ores plays a major role in the microwave design and simulation for any process. The dielectric properties of zinc sulfide concentrate for two different apparent densities-1.54 and 1.63 g/cm 3 -have been measured by using the resonance cavity perturbation technique at 915 and 2450 MHz during the roasting process for the temperature ranging from room temperature to 850 °C. The variations of dielectric constant, the dielectric loss factor, the dielectric loss tangent and the penetration depth with the temperature, frequency and apparent density have been investigated numerically. The results indicate that the dielectric constant increases as the temperature increases and temperature has a pivotal effect on the dielectric constant, while the dielectric loss factor has a complicated change and all of the temperature, frequency and apparent density have a significant impact to dielectric loss factor. Zinc sulfide concentrate is high loss material from 450 to 800 °C on the basis of theoretical analyses of dielectric loss tangent and penetration depth, its ability of absorbing microwave energy would be enhanced by increasing the apparent density as well. The experimental results also have proved that zinc sulfide concentrate is easy to be heated by microwave energy from 450 to 800 °C. In addition, the experimental date of dielectric constant and loss factor can be fitted perfectly by Boltzmann model and Gauss model, respectively.

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Unlocking Potentials of Microwaves for Food Safety and Quality

Cited by 282 publications

References 71 publications

Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes

Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes

Dielectric Properties of Zinc Sulfide Concentrate during the Roasting at Microwave Frequencies

Dielectric properties of zinc sulfide concentrate during the roasting at microwave frequencies

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