2019
DOI: 10.1016/j.ifset.2018.11.005
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Microwave heat treatment application to pasteurization of human milk

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Cited by 38 publications
(18 citation statements)
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“…Concerning this, Malinowska-Pańczyk et al [8] evaluated microwave heat treatment application to preserve human milk through pasteurization, and the authors showed that total pasteurization can be achieved in a shorter time than by using the traditional method. e use of microwave heating allows inactivating all bacterial strains inoculated to human milk and its microbiota.…”
Section: Introductionmentioning
confidence: 99%
“…Concerning this, Malinowska-Pańczyk et al [8] evaluated microwave heat treatment application to preserve human milk through pasteurization, and the authors showed that total pasteurization can be achieved in a shorter time than by using the traditional method. e use of microwave heating allows inactivating all bacterial strains inoculated to human milk and its microbiota.…”
Section: Introductionmentioning
confidence: 99%
“…In addition to Holder pasteurization, new techniques have been proposed, pasteurization based on solar energy, using microwave treatment, high temperature and short term application (HTST), ultrasound, high pressure processing, or irradiation ultraviolet (UV), were tested under experimental conditions (Panchal et al, 2018;Malinowska-Pańczyk et al, 2019;Giribaldi et al, 2016;Picaud, & Buffin, 2017).…”
Section: Holder Pasteurizationmentioning
confidence: 99%
“…Studies have shown that the microbiological quality of milk has increased, and the heat generation time was about 15 to 16 minutes shorter by applying microwaves. In addition, other positive aspects that can be considerer, for example, the inactivation of heat-sensitive bacteria at a temperature of 62 to 72 °C and the loss of the microbiota activity contained in milk, under conditions of 62.5 or 66 °C for 5 and 3 minutes, respectively (Malinowska-Pańczyk et al, 2019).…”
Section: Holder Pasteurizationmentioning
confidence: 99%
“…For this reason, there is a growing interest toward the predictions of electromagnetic field and temperature distributions during the thermal treatment of liquid foods by microwave using simulation models. Although there is a large amount of literature on modeling of microwave heat transfer, most of the older studies have concentrated on solid foods (Campañone & Zaritzky, 2005;Lin, Anantheswaran, & Puri, 1995;Oliveira & Franca, 2002;Romano, Marra, & Tammaro, 2005). Only a few references can be found on modeling of microwave heating of fluid products because of the complexity of solving the three sets of coupled equations (Maxwell's, Fourier's energy balance, and Navier-Stokes equations) describing the process.…”
Section: Introductionmentioning
confidence: 99%
“…Regarding microwave heating of milk, the first study was published by Hamid et al (1969). Most studies have been devoted to investigate the improvement of shelf life of pasteurized milk, the inactivation of milk pathogens, or the influence on milk nutrients (Hamid et al, 1969;Choi & Jeon, 1993;Jaynes, 1975;Malinowska-Pańczyk et al, 2019;Villamiel, Corzo, Martinez-Castro, & Olano, 1996). However, in numerical modeling of canned milk heating by microwaves there is a knowledge gap, and further studies are…”
Section: Introductionmentioning
confidence: 99%