Kinetics of chemical marker M-2 formation in mashed potato—a tool to locate cold spots under microwave sterilization

Kinetics of salmon quality changes during thermal processing

“…The results are summarized in Table 3. The E a values fall into a range of 70-100 kJ/mol, which is within the range cited in the literatures for quality changes (60-120 kJ/mol) (Lund, 1977) and for brown chemical marker formation in foods (Lau et al, 2003;Wang et al, 2004;Pandit, Tang, Mikhaylenko, & Liu, 2006). Deterioration of color is affected by composition such as sugar and amino acid content, total solid content, pH, acidity and also the temperature range of the study (Haard, 1992;Hui et al, 2006).…”

Simulation model for moving food packages in microwave heating processes using conformal FDTD method

“…The color response depended on the heat intensity at temperatures beyond 100°C and, therefore, served as an indicator of temperature distribution after MW heating. Detailed information about the kinetics of M-2 formation with temperature can be found elsewhere (Lau et al, 2003;Pandit et al, 2006). After MW processing, the heating patterns inside the whey protein gels were obtained with computer vision software IMAQ (National instrument, TX, USA) using a computer vision method described in Pandit et al (2007b).…”

Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process

“…Similar to conventional thermal processing such as canning, it is critical to monitor the temperature profile at cold spots inside food packages to develop a reliable process which ensures adequate thermal sterility. Due to the difficulty of heating pattern determination for microwave processes, different model food and chemical marker systems were developed to model the real foods and predict the cold spot and hot spot locations (Pandit et al, 2006(Pandit et al, , 2007. Whey protein gels (WPG) are used as model foods for microwave assisted thermal sterilization (MATS) processes (Lau et al, 2003;Wang et al, 2009).…”