Microwave heating of foodstuffs

Oliveira, Marcos Enê Chaves; Franca, Adriana S.

doi:10.1016/s0260-8774(01)00176-5

Cited by 232 publications

(154 citation statements)

References 19 publications

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“…The popping process can be explained vis-a-vis corn is popping in microwave environment. During MW exposure, heat is generated mostly due to molecular friction of polar molecules like water and some amount of ionic conduction (Oliveira and Franca 2002). The volumetric heat generated inside the grain kernel produces superheated steam, which tries to escape out.…”

Section: Effect Of Pretreatments On Popping Yieldmentioning

confidence: 99%

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Mishra

Joshi²,

Mohapatra

2015

J Food Sci Technol

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Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12-20 % moisture content by the addition of 0-2 % salt solutions. Oil was applied (0-10 % w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62 % (wb), 0.55 % salt and 10 % oil with popping yield of 82.228 %, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18 W/g and residence time ranging from 100 to 180 s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg −1 and residence time of 140 s.

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Section: Effect Of Pretreatments On Popping Yieldmentioning

confidence: 99%

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Mishra

Joshi²,

Mohapatra

2015

J Food Sci Technol

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“…But it is clear that extraction of catechins employing MAE is more promising since the same amount of extract was obtained after just 4 minutes treatment. Microwave seems to be facilitating the extraction of catechins into extracting solvent via heat zones formed in waste material (Oliveira and Franca, 2002). The temperature is localized in zones that ease the selective migration of target compounds from the material in shorter time.…”

Section: Microwave Extraction Of Btw and CDmentioning

confidence: 99%

Recycling of Tea Waste: Simple and Effective Separation of Caffeine and Catechins by Microwave Assisted Extraction (MAE)

Serdar

Demir

Sökmen

2017

International Journal of Secondary Metabolite

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This study was designed to develop a cost effective green extraction method to separate valuable chemicals from black tea waste (BTW) and tea dust called "caffeine dust" (CD). These materials are totally unwanted residue and treated as rubbish. Two extraction methods were used for extraction of waste materials obtained in three collection periods. In conventional extraction method, material was subjected to hot water extraction at 80 o C for 40 minutes. In microwave assisted extraction (MAE) method, different eco-friendly aqueous solvents (water, citric acid-water or ethanol-water) were used under a controlled 600 W microwave power at 80 o C for only 4 minutes treatment in a close microwave system. MAE and conventional method gave similar extract yields for both waste materials but MAE was more successful and economical completing the extraction in shorter time. Using citric acid-water solvent in MAE significantly increased the extraction of individual catechins such as epicatechin (EC) and epigallocatechin gallate (EGCG). This study showed that tea waste could be utilized for production of valuable chemicals using nontoxic solvents at extremely short extraction periods.

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“…The absorption of the microwaves by the polar molecules will cause the polar molecules to orientate themselves according to the electromagnetic radiation, leading to the breaking of hydrogen bonds associated to the water molecules and generation of molecular friction within. Moreover, ions of dissolved salts in food will migrate towards the oppositely charged regions during the interaction with the electromagnetic field and produces heat (Decareau and Peterson, 1986;Oliviera and Franca, 2002). With millions of molecules in food, the reaction occurs a million times and rapidly generating heat.…”

Section: Introductionmentioning

confidence: 99%

Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods

New¹,

Mohammed²,

Rahman³

et al. 2018

Food Res.

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The safety level of microwaved foods remains at vague as this subject was less addressed scientifically. A study was initiated to address the matter by investigating on the survivability of Salmonella and Shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods using the Most Probable Number The results signified the high possibility of the pathogens' survival in RTE foods due to uneven heat distribution, resulting in the presence of cold spots which supports the growth of the pathogens, as well as the microwave reheating time and lack consumers' knowledge on the microwave oven. The risk of contracting foodborne illness from the consumption of survived pathogens in microwave heated RTE food was estimated using the @RISK® Version 7.5 (Palisade, USA). The outcome indicated a moderate to high rate of foodborne illness incidence which indicated the need to create the awareness on the safety of microwaved foods and provide proper microwaving guidelines to mitigate the risk.

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Microwave heating of foodstuffs

Cited by 232 publications

References 19 publications

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology

Recycling of Tea Waste: Simple and Effective Separation of Caffeine and Catechins by Microwave Assisted Extraction (MAE)

Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods

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