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Microwave and Radio Frequency Heating in Food and Beverages PDF

174 Pages·2022·2.393 MB·English
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Microwave and Radio Frequency Heating in Food and Beverages This page intentionally left blank Microwave and Radio Frequency Heating in Food and Beverages Tatiana Koutchma Research Scientist, Agriculture and Agri-Food Canada AcademicPressisanimprintofElsevier 125LondonWall,LondonEC2Y5AS,UnitedKingdom 525BStreet,Suite1650,SanDiego,CA92101,UnitedStates 50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates TheBoulevard,LangfordLane,Kidlington,OxfordOX51GB,UnitedKingdom Copyright©2023ElsevierInc.Allrightsreserved. Nopartofthispublicationmaybereproducedortransmittedinanyformorbyany means,electronicormechanical,includingphotocopying,recording,oranyinformation storageandretrievalsystem,withoutpermissioninwritingfromthepublisher.Detailson howtoseekpermission,furtherinformationaboutthePublisher’spermissionspolicies andourarrangementswithorganizationssuchastheCopyrightClearanceCenterandthe CopyrightLicensingAgency,canbefoundatourwebsite:www.elsevier.com/permissions. Thisbookandtheindividualcontributionscontainedinitareprotectedundercopyright bythePublisher(otherthanasmaybenotedherein). Notices Knowledgeandbestpracticeinthisfieldareconstantlychanging.Asnewresearchand experiencebroadenourunderstanding,changesinresearchmethods,professional practices,ormedicaltreatmentmaybecomenecessary. Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgein evaluatingandusinganyinformation,methods,compounds,orexperimentsdescribed herein.Inusingsuchinformationormethodstheyshouldbemindfuloftheirownsafety andthesafetyofothers,includingpartiesforwhomtheyhaveaprofessionalresponsibility. Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,or editors,assumeanyliabilityforanyinjuryand/ordamagetopersonsorpropertyasa matterofproductsliability,negligenceorotherwise,orfromanyuseoroperationofany methods,products,instructions,orideascontainedinthematerialherein. ISBN:978-0-12-818715-9 ForinformationonallAcademicPresspublicationsvisitourwebsiteat https://www.elsevier.com/books-and-journals Publisher:NikkiP.Levy AcquisitionsEditor:NinaBandeira EditorialProjectManager:EmeraldLi ProductionProjectManager:KiruthikaGovindaraju CoverDesigner:ChristianBilbow TypesetbyTNQTechnologies Contents Introduction and Brief History of Microwave and Radio Frequency Heating CHAPTER 1 Basic principles and mechanisms of electromagnetic heating technologies for food processing operations.............................................3 1.1 Introduction.......................................................................3 1.1.1 Basic principlesof electromagnetic heating technologiesand their applications...............................3 1.1.2 Microwaveand radio frequencybands..........................8 1.1.3 Mechanisms ofmicrowaveand radio frequency heat generation........................................................11 1.1.4 Microwaveheatinginfood processing operations..........14 1.1.5 Radio frequencyheating infoodprocessing operations...............................................................23 1.2 Conclusions.....................................................................25 References.............................................................................26 Further reading.......................................................................27 CHAPTER 2 Heating characteristics of microwave systems and dielectric properties of foods...........................29 2.1 Introduction.....................................................................29 2.2 Microwavesystems andtheir heating characteristics...............29 2.2.1 Design and operation principles ofdomestic and commercial microwaveheating systems for food...........29 2.2.2 Heating characteristics ofmicrowave systems...............35 2.2.3 Effect of productgeometry........................................37 2.3 Dielectricproperties offoods.............................................38 2.3.1 Effect offoods’dielectric properties onmicrowave heating...................................................................39 2.3.2 Effect offood electricalconductivity onmicrowave heating...................................................................40 2.3.3 Effect of other physical and thermal properties onmicrowave heating...............................................40 2.4 Factors influencing dielectric properties offoods...................41 2.4.1 Temperature............................................................41 2.4.2 Moisture content......................................................41 2.4.3 Chemicalcomposition...............................................42 v vi Contents 2.4.4 Effects ofnonelectrolytesin water..............................43 2.4.5 Effect ofpHandionicstrength...................................43 2.4.6 Organic solids..........................................................43 2.4.7 Proteins..................................................................43 2.5 Propagation ofmicrowave electromagnetic waves..................44 2.5.1 Transmissionproperties offoods.................................44 2.5.2 Wave impedance and power reflection.........................45 2.5.3 Dielectric propertiesofmixtures.................................46 2.6 Dielectric properties offoods inradio frequencyrange...........49 2.7 Conclusions.....................................................................50 2.8 Nomenclature..................................................................51 References.............................................................................51 Further reading.......................................................................53 CHAPTER 3 Microwave heating effects on foodborne and spoilage microorganisms.......................................55 3.1 Introduction.....................................................................55 3.2 Kinetics ofmicrobial inactivation under microwave heating...........................................................................57 3.3 Effect of microwaveenergyonmicroorganisms.....................61 3.4 Effects offoodproperties on microbialinactivation under microwaveheating...................................................64 3.5 Effects on microwaveheatingparameterson microbial inactivation.....................................................................66 3.5.1 Microwave continuous flowsystems............................66 3.5.2 Viscous products and products with particles................69 3.6 Combined action of microwaveswith otherchemical or physical factors............................................................73 3.7 Conclusions.....................................................................74 References.............................................................................75 Further reading.......................................................................78 CHAPTER 4 Microwave heating and quality of food...................81 4.1 Introduction.....................................................................81 4.2 Microwavesheating effects on overall quality offoods...........83 4.2.1 Overallquality.........................................................84 4.2.2 Moisture content......................................................85 4.2.3 Color......................................................................85 4.2.4 Flavor....................................................................86 4.3 Microwaveheating effects on the destruction of vitamins and other nutrients in food.....................................87 4.3.1 Polyphenols.............................................................91 Contents vii 4.4 Microwaveheatingeffects on lipids,proteins, and carbohydrates infoods......................................................93 4.4.1 Edible oils and fats...................................................94 4.4.2 Proteins..................................................................95 4.4.3 Carbohydrates..........................................................96 4.4.4 Polysaccharides........................................................96 4.4.5 Starch.....................................................................97 4.4.6 Microwaveheatingfor developingfoods with low glycemic index...................................................98 4.4.7 Minerals.................................................................98 4.5 Microwavesheatingand enzymes destruction infoods............99 4.6 Effects ofmicrowaveheatingon foodchemistry..................103 4.6.1 Chemicalreactions.................................................103 4.6.2 Acrylamide formation.............................................105 4.6.3 Thiobarbituric acid values........................................106 4.7 Conclusions...................................................................107 References...........................................................................108 CHAPTER 5 Essential aspects of commercialization of applications of microwave and radio frequency heating for foods..................................................113 5.1 Introduction.................................................................113 5.2 Packagingfor microwave heating....................................114 5.2.1 Passivepackaging.................................................114 5.2.2 Activepackaging..................................................115 5.2.3 Microwavable packages.........................................116 5.3 Microwave process validation.........................................118 5.4 Temperature and process lethality measurements during microwaveheating..............................................120 5.4.1 Temperature probes..............................................120 5.4.2 Thermal imaging..................................................121 5.4.3 Process lethalityindicators.....................................121 5.5 Microwavable foods andcooking instructions....................122 5.6 Regulatory status and commercialization..........................126 5.7 Industrialmicrowave processesand systems......................127 5.7.1 Ready-to-eat meals and in-pouch sterilization...........127 5.8 Industrialradiofrequencyheatinginprocesses andsystems.130 5.9 Modeling ofmicrowaveheatingsystems..........................131 5.10 Conclusions.................................................................134 References...........................................................................134 viii Contents CHAPTER 6 Economics, energy, safety, and sustainability of microwave and radio frequency heating technologies........................................................137 6.1 Introduction...................................................................137 6.2 Costofcapitalequipment................................................140 6.2.1 Operating costs......................................................141 6.2.2 Energyefficiency andcost.......................................141 6.3 Savingsfrom processing changes......................................144 6.4 Safetyof microwaveheating............................................146 6.5 Sustainability of microwaveand radiofrequency heatingand equipment....................................................147 6.5.1 Microwave packaging sustainability..........................149 6.5.2 Domestic microwaveovens......................................149 6.5.3 Microwave-assisted technologies toachievecircular economy...............................................................150 6.5.4 Microwave-assisted extraction..................................151 6.5.5 Microwave-assisted pyrolysisoffood waste................152 6.5.6 Nextdevelopment steps...........................................154 6.6 Conclusions...................................................................154 References...........................................................................155 CHAPTER 7 Conclusions, knowledge gaps, and future prospects............................................................157 Index...................................................................................................159 Introduction and Brief History of Microwave and Radio Frequency Heating

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