Dielectric properties of rice model food systems relevant to microwave sterilization process

Auksornsri, Thammanoon; Tang, Juming; Tang, Zhongwei; Lin, Huimin; Songsermpong, Sirichai

doi:10.1016/j.ifset.2017.09.002

Cited by 42 publications

(15 citation statements)

References 24 publications

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“…Thus, we can conclude that it is advisable to make microwave dryers spillable, which will improve uniform absorption of microwave energy by a grain layer. Study [13] confirmed that both the dielectric constants and the loss factor of unpurified rice and rice grains decrease as the temperature rises. The depth of penetration of microwaves in samples without salt added increased with increasing of temperature, whereas its value decreases in samples with salt additions (from 0.5 % to 3 %).…”

Section: Literature Review and Problem Statementmentioning

confidence: 63%

Assessment of efficiency of drying grain materials using microwave heating

Boshkova

Volgusheva

Тітлов

et al. 2019

EEJET

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Section: Literature Review and Problem Statementmentioning

confidence: 63%

Assessment of efficiency of drying grain materials using microwave heating

Boshkova

Volgusheva

Тітлов

et al. 2019

EEJET

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“…This processing condition should result in more than a 6-log reduction of nonproteolytic Clostridium botulinum spores (Peng et al, 2017). The procedures for processing are described in Auksornsri et al (2018). Two batches of 16 trays each were processed.…”

Section: Maps-processingmentioning

confidence: 99%

“…With the increasing popularity of RTEs, rice is often selected to produce rice‐based products, including shelf‐stable, chilled, and frozen products (Auksornsri, Tang, Tang, Lin, & Songsermpong, 2018; Yu, Turner, Fitzgerald, Stokes, & Witt, 2017). However, cooked rice is highly perishable (Ali, Hasan, Islam, & Islam, 2008).…”

Section: Introductionmentioning

confidence: 99%

Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

Montero

Sablani

Tang

et al. 2020

Journal of Food Science

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Companies producing ready‐to‐eat (RTE) meals are looking for processing alternatives that allow them to gain presence in the supermarket chill section. Microwave‐assisted pasteurization systems (MAPS) offer the potential to produce safe, high‐quality foods. This research examined sensory, physical, chemical, and microbial changes in fried rice processed with MAPS and stored at 7 °C over a 6‐week storage period. Additional fried rice samples (cooked but not MAPS‐processed) were stored at –31 °C and were used as the control. Randomly selected trays of each type of rice were analyzed at 1, 4, and 6 weeks of storage. Aroma, appearance, taste/flavor, texture, mouthfeel, and aftertaste were evaluated by a semitrained sensory panel with rate‐all‐that‐apply questions. The type of rice treatment (MAPS or control) significantly influenced sensory attributes (P < 0.05), with firm texture attribute of the egg being more intense in the MAPS‐rice compared to the control. In addition, storage time affected the sensory modalities of both rice samples, including aroma, appearance, and taste/flavor (P < 0.05). No spoilage‐associated sensory attributes were detected in the MAPS‐rice during storage. At each examination point, various physical, chemical, and microbial analyses were conducted for the MAPS‐ and control rice. From the physical and chemical perspective, the MAPS‐rice did not present relevant changes over the period tested. Microbial growth was the main cause of spoilage of the MAPS‐rice; however, MAPS was able to extend the regular 5‐day shelf life of a chilled fried rice meal to 6 weeks, demonstrating the potential of this technology for the RTE industry. Practical Application The findings of this study indicate that, by applying microwave technology to RTE fried rice, the shelf life can be extended from 5 to 7 days up to 42 days (6 weeks) when stored at 7 °C. This temperature closely mimics that of consumers’ refrigerators in the United States. This study also shows the potential of working with a semitrained panel and RATA questions when characterizing sensory changes during storage.

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“…1). It was attributed that the UV and MW radiation could effectively inhibit the microorganism growth on the naan surface (Auksornsri et al 2017;Roig-Sagués et al 2018). Sensory evaluation showed that the MW treated naan had better sensory characteristics compared to the UV treated ones.…”

Section: Effect Of Ultraviolet (Uv) and Microwave (Mw) Treatment On Smentioning

confidence: 99%

Effect of packaging methods and storage conditions on quality characteristics of flour product naan

et al. 2019

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The quality characteristics of naan from flour products under various packaging methods stored at different temperatures (25, 4 and-20°C) for different time (0-49 days) were investigated. Packaging methods included ordinary plastic packaging (OPP), vacuum packaging (VP) and deoxygenation packaging (DP). Sensory value, acid value, moisture content and microbial count of naan during storage were evaluated. The results showed that the total demerit points of sensory of DP naan stored at 25°C had considerably lower levels. The moisture content of naan in DP and VP at 25°C during storage had not been affected, while in OPP increased; the acid values of naan increased, but in DP was the lowest; the total microbiological count (MC) of naan in OPP, VP and DP at 5th day reached 2.25, 3.04 and 1.99 log CFU g-1 , respectively. At 4 and-20°C, the moisture content of naan in OPP, VP and DP during storage reduced, the acid values at storage the 38th day dramatically increased (p \ 0.05), the MC slowly increased, but these in DP samples was lower. The Ultraviolet (UV) and microwave (MW) radiation time was varied to study its effect on the shelf life of naan at 25°C. The moisture content of UV and MW treated naan were not significantly different from those of control naan (p [ 0.05), but the demerit points, acid values and MC reduced, the shelf life of naan was extended. The combination of DP and MW methods was a better efficient way to reduced negative quality changes of naan during storage. Keywords Naan Á Packaging methods Á Storage Á Quality Á Ultraviolet Á Microwave Xiaoyan Zhao and Han Sun have contributed equally to this work.

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Dielectric properties of rice model food systems relevant to microwave sterilization process

Cited by 42 publications

References 24 publications

Assessment of efficiency of drying grain materials using microwave heating

Assessment of efficiency of drying grain materials using microwave heating

Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

Effect of packaging methods and storage conditions on quality characteristics of flour product naan

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