Microwave Pasteurization of Raw Milk

Hamid, M.; Boulanger, R. J.; Tong, Shan; Gallop, R.A.; Pereira, R. R.

doi:10.1080/00222739.1969.11688733

Cited by 51 publications

(13 citation statements)

References 2 publications

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“…Its major advantages are saving in energy and much shorter drying time in comparison to hot air drying (Maskan, 2000). Today food industry is a major user of dielectric heating for various applications such as drying (Decareau, 1985), baking of bread, biscuits and confectionary items (Fetty, 1966;Schiffmann et al, 1982), tempering of frozen meat (Schiffmann, 2001), blanching of vegetables (Proctor and Goldblith, 1948), thawing of frozen food items (Phan, 1977), and sterilization and pasteurization (Hamid et al, 1969;Nott and Hall, 1999).…”

Section: Introductionmentioning

confidence: 98%

Dielectric properties of corn flour from 0.2 to 10GHz

Bansal

Dhaliwal

Mann

2015

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 98%

Dielectric properties of corn flour from 0.2 to 10GHz

Bansal

Dhaliwal

Mann

2015

Journal of Food Engineering

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“…The application of industrial microwave heating using a microwave-based milk pasteurizer operating in continuous mode on 82.2°C was tested in the milk industry by Hamid and colleagues [7] to decrease the count of those bacteria that are responsible for spoiling food. Besides applying the microwave heat treatment successfully in a few areas of the food industry (e.g.…”

Section: Introductionmentioning

confidence: 99%

No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

et al. 2013

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Extension of shelf life and preservation of products are both very important for the food industry. However, just as with other processes, speed and higher manufacturing performance are also beneficial. Although microwave heating is utilized in a number of industrial processes, there are many unanswered questions about its effects on foods. Here we analyze whether the effects of microwave heating with continuous flow are equivalent to those of traditional heat transfer methods. In our study, the effects of heating of liquid foods by conventional and continuous flow microwave heating were studied. Among other properties, we compared the stability of the liquid foods between the two heat treatments. Our goal was to determine whether the continuous flow microwave heating and the conventional heating methods have the same effects on the liquid foods, and, therefore, whether microwave heat treatment can effectively replace conventional heat treatments. We have compared the colour, separation phenomena of the samples treated by different methods. For milk, we also monitored the total viable cell count, for orange juice, vitamin C contents in addition to the taste of the product by sensory analysis. The majority of the results indicate that the circulating coil microwave method used here is equivalent to the conventional heating method based on thermal conduction and convection. However, some results in the analysis of the milk samples show clear differences between heat transfer methods. According to our results, the colour parameters (lightness, red-green and blue-yellow values) of the microwave treated samples differed not only from the untreated control, but also from the traditional heat treated samples. The differences are visually undetectable, however, they become evident through analytical measurement with spectrophotometer. This finding suggests that besides thermal effects, microwave-based food treatment can alter product properties in other ways as well.

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“…Novel thermal technologies such as dielectric heating by microwave (MW) and radio-frequency systems promote a volumetric heating, that is, the heat generated occurs inside the food, thereby obtaining higher quality products with greater thermal efficiency when compared to conventional thermal processes (Bhushand et al, 2017;Mishra & Ramchandran, 2015). Because the first study reported on the use of a MW system for milk pasteurization (Hamid, Boulanger, Tong, Gallop, & Pereira, 1969), many studies have been carried out on the pasteurization and sterilization of different food products (Géczi, Horváth, Kaszab, & Alemany, 2013;Laguerre et al, 2011;Lin & Ramaswamy, 2011;Manjunatha, Prabha, Ramachandra, Krishna, & Shankar, 2012;Pina-Pérez, Benlloch-Tinoco, Rodrigo, & Martinez, 2014;Rasooly, Hernlem, He, & Friedman, 2014;Tremonte et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Martins

Cavalcanti

Couto

et al. 2019

Comp Rev Food Sci Food Safe

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Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior‐quality dairy‐based products with extended shelf‐life, representing a good alternative to conventional heat treatment. The main drawback of MW heating refers to nonuniform temperature distribution, resulting in hot and cold spots mainly in solid and semisolid products; however, MW heating has been shown to be suitable for liquid foods, especially in a continuous fluid system. This review aims to describe the main factors and parameters necessary for the application of MW heating technology for dairy processing, considering the theoretical fundamentals and its effects on quality and safety aspects of milk and dairy products. MW heating has demonstrated great ability for the destruction of pathogenic/spoilage microorganisms and their spores, and also inactivation of enzymes, thereby preserving fresh characteristics of dairy products.

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Microwave Pasteurization of Raw Milk

Cited by 51 publications

References 2 publications

Dielectric properties of corn flour from 0.2 to 10GHz

Dielectric properties of corn flour from 0.2 to 10GHz

No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

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