Continuous Microwave Sterilization of Meat in Flexible Pouches

Ayoub, John A; Berkowitz, Daniel; Kenyon, E. M.; Wadsworth, C.

doi:10.1111/j.1365-2621.1974.tb02882.x

Cited by 19 publications

(8 citation statements)

References 7 publications

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“…The earliest research on in‐package microwave sterilization processes in the U.S. was conducted at U.S. Army Natick Solider Center (Natick, Mass., U.S.A.) in its search for novel technologies to produce high quality shelf‐stable ready‐to‐eat meals for soldiers (Kenyon and others ; Ayoub and others ). A pilot‐scale system, designed to prove the concept, had an air‐tight plastic pipe running through a 2450 MHz multi‐mode cavity.…”

Section: Industrial Microwave Technologies For Packaged Foodsmentioning

confidence: 99%

Unlocking Potentials of Microwaves for Food Safety and Quality

Tang

2015

Journal of Food Science

286

189

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Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation.

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Section: Industrial Microwave Technologies For Packaged Foodsmentioning

confidence: 99%

Unlocking Potentials of Microwaves for Food Safety and Quality

Tang

2015

Journal of Food Science

286

189

View full text Add to dashboard Cite

show abstract

“…A practical problem in microwave sterilizing is the need to maintain the integrity of the flexible plastic pack; because temperatures in excess of 100°C are required the system must be pressurized, both for heating and cooling. Research continues, for example at the U.S. Army Natick Labs; they have built special pressurized microwave equipment to study the processing parameters involved in heating and cooling flexible packs of food (Kenyon et al, 1971 ;Ayoub et al, 1974).…”

Section: Sterilizingmentioning

confidence: 99%

A review of microwaves for food processing

Sale¹

1976

Int J of Food Sci Tech

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Summary Ideas for the application of microwave heating to the processing of food are reviewed. A selection has been made of ideas for pasteurizing, sterilizing, defrosting, dehydrating, cooking and other applications that are described in the literature. Several are discussed to illustrate particular aspects and characteristics of microwave processing, and to try and show some reasons for the successes and failures. Microwave heating on its own has led to few commercially successful processes; however, when combined with conventional sources of heat, microwave heating appears to have greater potential, and has led to several successful processes.

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“…It is also used for pasteurizing and, to a lesser extent, sterilizing prepackaged foods. A major challenge for food processors to effectively use microwave technology in food sterilization continues to be the nonuniform distribution of the microwave energy within the food products (Ayoub 1974;Ruello 1987;Sc-1990;Stanford 1990; Keefer and Ball 1992). Discontinuous dielectric properties between food and the surrounding air cause reflection and refraction phenomena of the microwaves at the interface, resulting in nonuniform electric field distribution within the food and severe comer and edge heating (Ohlsson 1990).…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Microwave Treated Macaroni and Cheese

Guan

Plotka

Clark

et al. 2002

Journal of Food Processing and Preservation

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A pilot‐scale 915 MHz Microwave‐Circulation Water Combination (MCWC) sterilization system was used to treat macaroni and cheese entrees prepared according to recipes selected to minimize treatment effects on sensory quality. Modifications to the traditional commercial boxed macaroni and cheese recipe included the selection of a noodle better suited for applications requiring prolonged heat treatments and the addition of twice the amount of cheese sauce to optimize heating uniformity. The MCWC system provided desired sterility (with a F0 value of 7 min) within one fourth of the time required by conventional retort methods to produce shelf‐stable products. Descriptive analysis was used to identify the quality attributes most significantly affected by MCWC processing. Formulation changes, such as noodle type and amount of cheese sauce present, affected the overall quality of MCWC treated macaroni and cheese entrees. Durum semolina noodles were superior to box‐type noodles (a blend of durum and common wheat) in applications involving heat treatment. A consumer panel rated microwave treated macaroni and cheese as being acceptable when compared to freshly cooked controls.

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Continuous Microwave Sterilization of Meat in Flexible Pouches

Cited by 19 publications

References 7 publications

Unlocking Potentials of Microwaves for Food Safety and Quality

Unlocking Potentials of Microwaves for Food Safety and Quality

A review of microwaves for food processing

Sensory Evaluation of Microwave Treated Macaroni and Cheese

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