Microwave chemistry: Effect of ions on dielectric heating in microwave ovens

Anwar, Jamil; Shafique, Umer; Waheed-uz-Zaman,; Rehman, Rabia; Salman, Muhammad; Dar, Amara; Anzano, Jesús; Ashraf, Uzma; Ashraf, Saira

doi:10.1016/j.arabjc.2011.01.014

Cited by 86 publications

(34 citation statements)

References 7 publications

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“…[5][6][7][8] The argument for a "microwave effect" has been much better rehearsed in the attempts to understand the wellknown microwave acceleration of chemical reactions. [9][10][11] Again, no entirely satisfactory conclusion has yet been reached. At the moment the balance of opinion favors understanding the effect of microwaves as a purely thermal phenomenon, with changes in reaction rate coming from differences in heat transfer.…”

Section: Microwave Effects On Bacteriamentioning

confidence: 99%

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A demonstration of athermal effects of continuous microwave irradiation on the growth and antibiotic sensitivity ofPseudomonas aeruginosaPAO1

Nakouti

Hobbs

Teethaisong

et al. 2016

Biotechnology Progress

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Stress, caused by exposure to microwaves (2.45 GHz) at constant temperature (37 ± 0.5°C), alters the growth profile of Pseudomonas aeruginosa PAO1. In the absence of microwave treatment a simple, highly reproducible growth curve was observed over 24 h or more. Microwave treatment caused no reduction in growth during the first 6 h, but at a later stage (>12 h) the growth was markedly different to the controls. Secondary growth, typical of the presence of persisters clearly became apparent, as judged by both the dissolved oxygen and the cell density profiles. These treated cells showed distinct morphological changes, but on regrowth these cells reverted to normal. The microwave induced persisters were subject to antibiotic challenge (tobramycin) and showed increased sensitivity when compared to the unstressed planktonic cells. This is in marked contrast to antibiotic induced persisters which show increased resistance. This provides evidence for both a nonthermal effect of microwaves and a previously undescribed route to a novel form of antibiotic susceptible persister cells. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 33:37-44, 2017.

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Section: Microwave Effects On Bacteriamentioning

confidence: 99%

“…The argument for a “microwave effect” has been much better rehearsed in the attempts to understand the well‐known microwave acceleration of chemical reactions . Again, no entirely satisfactory conclusion has yet been reached.…”

Section: Introductionmentioning

confidence: 99%

A demonstration of athermal effects of continuous microwave irradiation on the growth and antibiotic sensitivity ofPseudomonas aeruginosaPAO1

Nakouti

Hobbs

Teethaisong

et al. 2016

Biotechnology Progress

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“…The microorganism inactivation rate was highest when pehtze was microwave sterilized at 4,250 W for 30 s, indicating that the microorganism response depends on the microwave power and time (Rougier, Prorot, Chazal, Leveque, & Leprat, 2014). The moisture content decreased with increasing irradiation time under the same microwave power, suggesting that microwave energy can accelerate the diffusion and evaporation of moisture from the inside to the outside (Anwar et al, 2015). However, the temperature at the center might have been influenced by the moisture content.…”

Section: Ta B L Ementioning

confidence: 98%

Effect of microwave sterilization on maturation time and quality of low‐salt sufu

Fan

et al. 2019

Food Science & Nutrition

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The objective of this study was to reduce the microorganism number and salt content in pehtze by microwave sterilization. The maturation time and quality of low‐salt sufu were evaluated. The microorganism inactivation rate, moisture content and water activity of the pehtze, which was used for the growth of the starter culture, showed that 4,250 W for 30 s was suitable for the preparation of low‐salt sufu. With regard to the physicochemical properties of sufu, 120‐day sufu samples obtained by traditional high‐salt (14%) fermentation and 75‐day sufu samples obtained by low‐salt (4%) fermentation met the standard requirements. With regard to the sensory characteristics of sufu, the taste and after taste scores of 75‐day low‐salt sufu samples were significantly higher than those of 120‐day high‐salt sufu samples (p < .05).The overall acceptance score of low‐salt sufu samples also was higher than that of high‐salt sufu samples. The contents of free amino acids and the profiles of typical flavor compounds partly explained the sensory quality and shorter ripening time of sufu manufactured. The total biogenic amine contents were reduced by 46%.

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“…The enhancement of the mass transfer with increasing temperature during the diffusion phase may be due to the increase of kinetic energy of the lipid particles in the cracked microalgal cells. As the kinetic energy of the lipid particles increases, the lipids begin to move faster and more significantly [37].…”

Section: Empirical Model-patricelli Kinetic Modelmentioning

confidence: 99%

Kinetics Study of Microwave-Assisted Brine Extraction of Lipid from the Microalgae Nannochloropsis sp.

et al. 2020

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The kinetics of lipid extraction utilizing microwave-assisted extraction (MAE) from Nannochloropsis sp. microalgae were studied using a low cost and green solvent, namely brine (NaCl) solution. The kinetic modelling of the lipid extraction was performed to evaluate the mechanism of the lipid mass transfer using different extraction models, including Fick’s Law, First and Second-order Rate Law and the Patricelli mathematical model. The Patricelli mathematical model described the kinetics of lipid extraction well, with the highest average values of determination coefficient (R2 ≥ 0.952) and the lowest average values of mean relative percentage deviation (MRPD ≤ 8.666%). The lipid analysis indicated a positive influence of the microwave temperature and time on the quantity and quality of extracted lipids. SEM analysis of spent microalgae clearly shows an increase in the distorted cell with increase microwave temperature and time, which could be directly correlated to the mechanism of the MAE-brine technique.

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Microwave chemistry: Effect of ions on dielectric heating in microwave ovens

Cited by 86 publications

References 7 publications

A demonstration of athermal effects of continuous microwave irradiation on the growth and antibiotic sensitivity ofPseudomonas aeruginosaPAO1

A demonstration of athermal effects of continuous microwave irradiation on the growth and antibiotic sensitivity ofPseudomonas aeruginosaPAO1

Effect of microwave sterilization on maturation time and quality of low‐salt sufu

Kinetics Study of Microwave-Assisted Brine Extraction of Lipid from the Microalgae Nannochloropsis sp.

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