Microwave Applications in Thermal Food Processing

Shaheen, Mohamed S.; El-Massry, Khaled F.; El‐Ghorab, Ahmed H.; Anjum, Faqir Muhammad

doi:10.5772/48716

Cited by 6 publications

(5 citation statements)

References 17 publications

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“…To achieve success in microwave pasteurization at the commercial scale, it becomes key to select the most appropriate equipment and packaging suitable for the specific food product (Ahmed & Ramaswamy, 2020). The requirement for electrical energy, the most expensive source of energy, can also be another drawback of using microwave technology as compared to conventional heating methods (Shaheen et al, 2012).…”

Section: Radiative Pasteurization Of Cooked Ricementioning

confidence: 99%

Cooked rice safety: A review of status and potential of radiative pasteurization

Owusu,

Luthra,

Bruce

et al. 2023

Journal of Food Safety

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Microbial contamination in cooked rice‐based foods poses a global concern due to rice's widespread consumption. This review aims to consolidate information on harmful microorganisms associated with such foods from various countries and their adverse effects on consumers. Additionally, it explores the reported causes of microbial contamination in cooked rice‐based dishes and proposes an intervention strategy for safer consumption. The findings highlight that ready‐to‐eat cooked rice‐based foods may harbor unsafe levels of microorganisms like Bacillus cereus, Staphylococcus aureus, and Aspergillus spp. A recommended solution is the application of microwave pasteurization. This method involves cooking rice in pasteurized packaging, minimizing human contact, and effectively controlling harmful microorganisms. Microwave pasteurization emerges as a promising approach to ensure the safe consumption of cooked rice‐based foods by reducing microbial contamination levels.

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Section: Radiative Pasteurization Of Cooked Ricementioning

confidence: 99%

Cooked rice safety: A review of status and potential of radiative pasteurization

Owusu,

Luthra,

Bruce

et al. 2023

Journal of Food Safety

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“…The advantages of microwave tempering are handling large quantities of frozen products, low cost, occupy tempering of bulky products due to its deeper penetration in the product as compared to the frequency of (2450 MHz) (high band) microwave (Ahmed& Ramaswamy 2007, Shahen,et al, 2012, Kalla. & Devaraju, 2017.…”

Section: Thawing and Tempering;mentioning

confidence: 99%

Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend

Adeola

Ayansina

Kayode

et al. 2020

Alexandria Journal of Food Science and Technology

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Biscuit is gaining increasing prominence in the diet of Nigerians since most of them have adopted the western lifestyle. It is therefore a veritable vehicle to improve the nutritional well being of Nigerians. Storage is known to affect the quality attributes of biscuit. A nutritionally improved biscuit had been formulated from optimised sweetpotato, pigeonpea and banana flour blend. This study therefore evaluated the some quality attributes of the nutritionally improved biscuit stored at room temperature of 85% relative humidity. The moisture, colour, textural properties, rancidity, microbial load and sensory properties of the biscuit packed in high density polyethylene pouches (HDPE) and low density polyethylene pouch (LDPE) were investigated at 2 weeks interval. The water vapour transmission rate of the high density polyethylene pack and low density polyethylene pack were 4.052 x 10 -13 g/mm/day/mmHg and 6.566 x 10 -13 g/mm/day/mmHg, respectively. The moisture content, free fatty acid and peroxide values which increased during storage varied from 6.75 to 13.2%, 1.48 to 3.77% and 1.6 to 2.43 meqO 2 /kg, respectively in LDPE, while the values increased from 6.75 to 10.35%, 1.48 to 2.83% and 1.6 to 2.37 meqO 2 /kg, respectively in HDPE. The L*, a*, b*, hardness, springiness, adhesiveness, cohesiveness and overall acceptability of the biscuit decreased in both LDPE and HDPE during storage. The biscuits stored in LDPE and HDPE were acceptable till 4 and 6 weeks, respectively.

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“…Industrial application of microwave heating Pasteurization and sterilization: Microwave assisted pasteurization and sterilization have been motivated by the fast and effective microwave heating of many foods containing water or salts and better quality of product (Shaheen, et al, 2012). Pasteurization is a process applied generally to liquid foods mainly to kill key pathogens and inactivate vegetative bacteria and enzymes to make food safe for consumption (Ahmed and Ramaswamy, 2007).…”

Section: Ionic Conductionmentioning

confidence: 99%

“…When frozen foods are thawed, the surface area of the food is the first to rise in temperature and bacterial multiplication can recommence which were restricted in frozen foods (Sumnu and Sahin,2005). The use of Microwave energy can overcome this problem, as heat is generated with the food from the center to the surface, hence making microwave thawing a faster process than other methods (Shaheen, et al, 2012). The major disadvantage of microwave thawing is that it does not occur uniformly and this phenomenon is known as runaway heating.…”

Section: Thawing and Temperingmentioning

confidence: 99%

Microwave energy and its application in food industry: A reveiw

Kalla

Devaraju

2017

AJDFR

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This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as vitamins B and C, dietary antioxidants, phenols and carotenoids. This review aims to provide a brief update of microwave heating and its application for food processing applications, with special emphasis on its impact on food quality in terms of microbial and nutritional value changes.

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Microwave Applications in Thermal Food Processing

Cited by 6 publications

References 17 publications

Cooked rice safety: A review of status and potential of radiative pasteurization

Cooked rice safety: A review of status and potential of radiative pasteurization

Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend

Microwave energy and its application in food industry: A reveiw

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