Continuous combined microwave and hot air treatment of apples for fruit fly (Bactrocera tryoni and B. jarvisi) disinfestation

Gamage, T.V.; Sanguansri, Peerasak; Swiergon, Piotr; Eelkema, M.; Wyatt, P.; Leach, P.L.; Alexánder, David; Knoerzer, Kai

doi:10.1016/j.ifset.2015.02.009

Cited by 14 publications

(9 citation statements)

References 26 publications

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“…However, they suffer from several limitations: high costs, development of genetic resistance in the treated pests, health hazards due to toxic residues, and environmental contamination [7]. Heat treatments are common alternatives to chemical disinfestations treatments [8]; however, heat conduction and convection-based methods are limited by the relatively low thermal conductivity of foods, requiring prolonged heat exposure, therefore causing quality losses [9]. On the contrary, dielectric heating is one of the most interesting techniques of disinfestation over the last 50 years [10] for its several advantages, i.e., fast heat transfer; volumetric, selective, and uniform heating; and reduced process time, costs, and sanitization times [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties

Barba

Naddeo

Caputo³

et al. 2020

Foods

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Dielectric heating is one of the most interesting techniques for pest disinfestation. However, most of the literature works give information about the ability of microwave treatments at different power-time conditions to kill insects; less is given about the analysis of matrices structural properties and heat transport. Accordingly, the aim of this work is to investigate the effect of microwave treatments, applied for pest disinfestation, on heat transport behavior and physical/structural properties, such as water uptake capability, mineral losses, texture change, and germination capability, of most consumed cereals in human diet, such as weak wheat, durum wheat, and corn. Two different radiative treatments were performed: one in time-temperature conditions capable of inactivating the weed fauna, and the other at high temperatures of ~150 °C, simulating uncontrolled treatments. Heat transport properties were measured and showed to keep unvaried during both effective and uncontrolled microwave treatments. Instead, grain physical properties were worsened when exposed to high temperatures (reduction of germination ability and texture degradation). The achieved results, on the one hand, provide new structural and heat transport data of cereals after microwave treatments, actually not present in the literature, and on the other, they confirm the importance of correctly performing microwave treatments for an effective disinfestation without affecting matrices physical properties and nutritional features.

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Section: Introductionmentioning

confidence: 99%

Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties

Barba

Naddeo

Caputo³

et al. 2020

Foods

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“…Disinfestation of insects in a stored agricultural product by heating has also been studied widely. A variety of heating methods was investigated: fluidized bed [7], radio frequency [8] and hot air [9]. Another interesting heating method for disinfestation is microwave heating method.…”

Section: Introductionmentioning

confidence: 99%

“…Potentially, disinfestation by using microwave is more efficient than other heating methods. Several previous research reported successful disinfestation of insects in agricultural products by microwave heating: apple [9], date [6,10], mung bean [11], walnut [12], wheat [13][14][15][16][17] and rice [18]. However, too high a microwave power level can cause irreversible changes in the structure and quality of an agricultural product.…”

Section: Introductionmentioning

confidence: 99%

Disinfestation of Sitophilus zeamais Motschulsky in stored maize using microwave

2020

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This study aimed primarily to investigate on disinfestation of maize weevil (Sitophilus zeamais Motschulsky) in maize storage by using microwave method. Specimens of Maize weevils were cultured for 30 days in a maize sample with 17% moisture content (wet basis). Several different life stages of the maize weevil (egg, young larva, old larva, pupa and adult) were then infested in the sample. Next, the maize sample was exposed to 200, 300 and 450 W of microwave power for 60, 120 and 180 s, and the number of weevils were counted after each treatment. Moreover, the sample was kept for another 2 months to see whether the eggs have survived the treatment and grown to be adults. In addition, the effects of the level of microwave power and exposure time on the property of the maize sample were observed. The quality parameters investigated were moisture content, colour and protein and fat contents. It was found that, at 300 W of power for 180 s, the microwave was able to disinfect weevils at all life stages successfully, while the quality of the maize sample did not change significantly at the tested microwave settings and exposure times, except for the protein content. These findings indicate that microwave can be a good alternative to harmful chemical methods for disinfestation of maize weevils.

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“…In addition, the microwave-convective drying of food has been researched by many researchers in recent years. When the studies on drying included in the literature were examined, the process of drying was carried out by using microwave-vacuum [20,21,22], microwave-hot air combination dryers [23,24,25,26], and microwave dryers [27].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry

Çelen

Karataşer

2019

Foods

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In this study, a microwave energy conveyor dryer with the support of solar energy was researched with respect to its usability in the food industry and its short drying time and low energy requirements. The hot air produced using a collector (which was designed in the shape of a hemisphere for the purpose of getting high efficiency from solar energy) was transferred to a conveyor drying chamber operating with microwave energy at the speed of 0.245 m/min. Drying kinetics of the selected black radishes for the experiments were determined using samples sliced into 4, 6, and 8 mm. At the end of the drying, the duration and specific energy consumption for the drying process as well as color changes in the samples were measured, and the collector’s efficiency was calculated. In addition, as a result of statistical analysis, the most suitable model among the seven drying models was determined.

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Continuous combined microwave and hot air treatment of apples for fruit fly (Bactrocera tryoni and B. jarvisi) disinfestation

Cited by 14 publications

References 26 publications

Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties

Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties

Disinfestation of Sitophilus zeamais Motschulsky in stored maize using microwave

Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry

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