Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree

Characterization of microwave vacuum-dried durian chips

“…The loss factor increased also, from 7.83 to 8.83, because at low temperature more energy was required to overcome the intermolecular bond (Sahin and Sumnu, 2006). Similar trends have been observed in other foodstuffs, such as garlic (Sharma et al, 2002), salmon fillets (Wang et al, 2008) and potato puree (Seyhun et al, 2009).…”

Computer simulation of radiofrequency defrosting of frozen foods

“…The apparent specific heat, which includes the latent heat of thawing, is required to convert a moving boundary problem pertinent to heat conduction with a phase change conversion into a nonlinear heat conduction problem. The apparent specific heat was successfully used by Seyhun et al (2009) in the calculation of MW tempering. However, their evaluation did not fully account for the phenomenon of phase change during thawing due to the reduced temperature range, which was below the initial freezing point.…”

Recent Studies Related to Microwave Processing of Fluid Foods

“…Some of these uses in fluids include concentrating of heat-sensitive solutions and slurries (Yuan and Pal 1995), drying of honey (Cui et al 2008), freeze-drying of skim milk (Wang and Guohua 2005), tempering of frozen potato puree (Seyhun et al 2009), minimal processing of apple puree (Picouet et al 2009), processing of cream of asparagus (Giuliani et al 2010), avocado puree (Guzman-Gerónimo et al 2008), and pasteurization of orange juice (Tajchakavit and Ramaswamy 1997;Cinquanta et al 2010). Applications for solid foods comprise baking of bread (Keskin et al 2004), cakes (Megahey et al 2005;Sumnu et al 2005a), and biscuits (Ahmad et al 2001); roasting of nuts (Zook et al 1995), hazelnuts (Uysal et al 2009;Basaran and Akhan 2010), and coffee beans (Nebesny and Budryn 2003); heating of fast food and meals (Burfoot et al 1996) and cooked rice (Zhao et al 2007); precooking of bacon for food service (James et al 2006); drying of pistachios (Kouchakzadeh and Shafeei 2010), macadamias (Silva et al 2006), spaguetti (Pilli et al 2009), banana slices (Drouzas and Shubert 1996), orange slices (Ruíz-Díaz et al 2003), strawberries, apples (Erle and Shubert 2001), grapes (Kassem et al 2011), pumpkin slices (Alibas 2007), peeled longan (Varith et al 2007), carrot slices (Cui et al 2004;Sumnu et al 2005b), soybeans (Gowen et al 2008), potato cubes (Bondaruk et al 2007), herbs (Th...…”