A theoretical analysis on the effect of containers on the microwave heating of materials

Bhattacharya, Madhuchhanda; Punathil, Lineesh; Basak, Tanmay

doi:10.1016/j.icheatmasstransfer.2017.02.010

Cited by 35 publications

(8 citation statements)

References 32 publications

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“…18 Microwave heating induces polar molecules to repeatedly undergo friction and movement in an alternating electric field to generate a large amount of heat, thereby completing the conversion from electromagnetic energy to thermal energy, which subsequently affects the interaction between food components. 19 In previous reports, thymol-cyclodextrin complex prepared under microwave encapsulation showed a stronger interaction. 20 Additionally, the intensification of non-covalent bonds (ionic bonds, hydrogen bonds, and hydrophobic interactions) was found after microwave heating.…”

Section: Introductionmentioning

confidence: 91%

“…Microwave heating has the characteristics of quick and uniform heating, high efficiency, and high preservation rate of nutrients 18 . Microwave heating induces polar molecules to repeatedly undergo friction and movement in an alternating electric field to generate a large amount of heat, thereby completing the conversion from electromagnetic energy to thermal energy, which subsequently affects the interaction between food components 19 . In previous reports, thymol–cyclodextrin complex prepared under microwave encapsulation showed a stronger interaction 20 .…”

Section: Introductionmentioning

confidence: 99%

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Comparison of interaction, structure, and cell proliferation of α‐lactalbumin–safflower yellow complex induced by microwave heating or conventional heating

Huang

et al. 2022

J Sci Food Agric

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Background The protein–polyphenol interaction mechanism has always been a research hotspot, but their interaction is affected by heat treatment, which is widely applied in food processing. Moreover, the effects of microwave or water‐bath heating on the protein–polyphenol interaction mechanism have been not clarified. The pasteurization condition (65 °C, 30 min) was selected to compare the effects of microwave or water bath on binding behavior, structure, and cell proliferation between α‐lactalbumin (α‐LA) and safflower yellow (SY), thus providing a guide for the selection of functional dairy processing conditions. Results Microwave heat treatment of α‐LA–SY resulted in stronger fluorescence quenching than that of conventional heat treatment. Moreover, the binding constant Ka of all α‐LA–SY samples was augmented significantly after microwave or water bath treatment, and microwave‐heated α‐LA–SY showed the maximum Ka. Fourier transform infrared spectroscopy showed that microwave heating resulted in more ordered structures of α‐LA into its disordered structures than water bath heating. However, the ferric reducing antioxidant power and chroma value of α‐LA–SY were more reduced by microwave heating than by water bath heating. Moreover, microwave heating facilitated the cell proliferation of α‐LA–SY compared with water bath treatment. Conclusion It was demonstrated that microwave heating promoted interaction between α‐LA and SY more than water bath heating did. Microwave heat treatment was a safe and effective way to enhance the binding affinity of α‐LA to SY, being a potential application in food industry. © 2022 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Comparison of interaction, structure, and cell proliferation of α‐lactalbumin–safflower yellow complex induced by microwave heating or conventional heating

Huang

et al. 2022

J Sci Food Agric

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“…Instead, the drying in a microwave field is increasingly used for the dehydration of fruits and vegetables. In the presence of microwaves, there is a vibration between the water molecules in fruits and vegetables, thus causing the rapid loss of moisture [6].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Content, Antioxidant Capacity, and Browning Impact of Apple Slices during Microwave Drying: A Chemometric Approach

Soproni,

Bandici,

Teusdea

et al. 2023

Processes

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Apples represent a category of products frequently consumed by people, owing both to their beneficial effects on human health and to their antioxidant effects. Microwave (MW) treatment is a simple and fast method that can be used successfully in the food industry to obtain dry apple slices, rich in bioactive compounds and with a pleasant aspect. This study presents the effect of applying microwave treating to apple slices from two cultivars (Golden Delicious and Idared), for three, four, and five minutes, respectively, at a power of 450 W, in order to reduce the browning effect. For this purpose, the browning index (BI), chromatic parameters (CIE L*a*b*), total phenolic content (Folin-Ciocâlteu method), and antioxidant capacity (by Ferric Reducing Antioxidant Power (FRAP assay) were evaluated in the case of apple slices before and after MW treatment. Based on the results obtained, it can be argued that the microwave treatment results in a significant increase in the total phenolic content and enhances antioxidant capacity in the case of both apple cultivars. Apples from the Idared cultivar have a higher total phenolic content than apples from the Golden cultivar, and this concentration increased by 56.14% and 48.9%, respectively, after MW treatment. In terms of antioxidant capacity, Idared apples also recorded a higher value compared to Golden cultivars. According to the results of the multivariate analysis, there are variations between the two apple categories with regard to the phenolic content and the browning process; browning was inhibited at the five-minute exposure to microwaves. The apple processing domain may use our findings in order to produce high-quality finished products, with a pleasant aspect, which retain the bioactive compounds of the fruit.

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“…Microwaves are electromagnetic waves used to heat the food material volumetrically in microwave drying (Lenaerts, Van Der Borght, Callens, & Van Campenhout, 2018). Microwave heating is a feasible alternative approach and a faster process in heating foods due to rapid and flexible heating rates without disproportionate temperature gradients (Bhattacharya, Punathil, & Basak, 2017). Microwave heating of foods depends on the factors like dielectric and thermal properties of food (Guo, Sun, Cheng, & Han, 2017).…”

Section: Introductionmentioning

confidence: 99%

Heat transfer analysis of convective and microwave drying of dragon fruit

Raj

Dash

2021

J Food Process Engineering

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The purpose of this study was to develop a predictive three‐dimensional analytical model for predicting the temperature profile during microwave and convective drying of dragon fruit. A combined electromagnetic (Maxwell's equation) and heat transfer model was used for modeling of microwave drying. This heat transfer modeling is applicable to describe the thermal dissipation during the microwave and convective drying of agricultural produces. In this process, the dragon fruit cube of 15 mm was dried at a microwave power of 200, 400, and 600 W during the microwave drying process and hot air temperature of 60°C during the convective drying process. During microwave drying, the core or center temperature was maximum compared with the temperature at the surface of the dragon fruit cube. The predicted temperature at the center of the dragon fruit cube exposed to the microwave power of 200, 400, and 600 W for 60 s of drying time was 34.67, 44.34, and 54.02°C, respectively. In convective drying, the temperature at the edges was higher than the temperature at the center point of the dragon fruit cube. During convective drying, the fruit sample attained the maximum temperature of 60°C after being exposed to hot air for 8 min. The RMSE and χ2 values between experimental and model projected values were less than 0.988 and 0.029 in microwave drying and less than 0.891 and 0.018 in convective drying, indicating that the model projected values were in good agreement with the experimental values. Practical Applications The importance of thermal processes in deciding the safety and quality of food products is emergent. This model can predict food product temperature distribution during the hot air drying and microwave drying of Dragon fruit cubes. The economy of the drying process is often influenced by the nature and operation of these processes and hence modeling of the drying process is a crucial factor for the industry. These results can be used to quantify heat and moisture distribution, as well as to monitor the drying process of fruits and vegetables, saving energy and time.

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A theoretical analysis on the effect of containers on the microwave heating of materials

Cited by 35 publications

References 32 publications

Comparison of interaction, structure, and cell proliferation of α‐lactalbumin–safflower yellow complex induced by microwave heating or conventional heating

Comparison of interaction, structure, and cell proliferation of α‐lactalbumin–safflower yellow complex induced by microwave heating or conventional heating

Phenolic Content, Antioxidant Capacity, and Browning Impact of Apple Slices during Microwave Drying: A Chemometric Approach

Heat transfer analysis of convective and microwave drying of dragon fruit

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