Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

Vadivambal, R.; Jayas, Digvir S.

doi:10.1007/s11947-008-0136-0

Cited by 425 publications

(207 citation statements)

References 56 publications

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“…Aladjadjiyan (2010) researched the effects of microwave radiation on lentil seeds. Vadivambal (2010) determined that improper temperature distribution of microwave energy during food heating decreases food quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of Microwaves on the Germination of Weed Seeds

Şahin¹

2014

Journal of Biosystems Engineering

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Purpose: Weeds cause significant losses in agricultural production. In this study, we investigated the effect of microwaves on the germination rates of cress and arugula seeds to determine whether microwaves could be developed as an effective alternative to conventional chemical-based herbicides. Methods: Seeds were planted at equal depths (8-10 mm) in a soil-turf mixture, and seeds were exposed to microwaves for 126 s, 70 s, and 50 s in a device constructed specifically for this study. A microwave tunnel was built using a variable speed conveyor belt and 4 magnetrons with a combined output power of 2.8 kW. Seeds that were not exposed to microwaves were germinated with regulated irrigation, temperature, and humidity controls in parallel with the treated seeds, and the germination rates were compared among the treatment groups. Results: We found that the exposure of cress and arugula seeds to microwaves for 126 s inhibited germination close to 100%. Cress seeds treated with microwaves for 50 s showed 95% germination compared to 65% germination of the untreated cress seeds. Conclusions: We predict that the thermal effect of microwave energy affects the germination ratio and germination rate of seeds.

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Section: Introductionmentioning

confidence: 99%

Effects of Microwaves on the Germination of Weed Seeds

Şahin¹

2014

Journal of Biosystems Engineering

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“…This nonuniform heating along with the complexity, high equipment costs, inability to ensure homogeneity and lack of suitable packaging materials are the major draw-backs in the MW prospecting. Thus, may result in several issues related not only with safety, but also with poor final quality and overheating (Vadivambal and Jayas, 2010). Applications include the use of pulsed electric fields (PEF) for nonthermal sterilization (Toepfl et al, 2007) or electric fields to change protein molecules (Cramariuc et al, 2005;Zeng et al, 2008).…”

Section: Effects Of Processing On Whey Protein Aggregation: Emerging mentioning

confidence: 99%

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

Ramos

Pereira

Martins

et al. 2017

Critical Reviews in Food Science and Nutrition

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Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.

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“…Microwaves generate heat from the transformation of alternating electromagnetic field energy into thermal energy by affecting the polar molecules of a material, particularly polar water molecules and charged ions in food (Vadivambal and Jayas, 2010). Heat is being created internally by the polar molecules after microwave absorption to generate a volumetric heating effect, leading to faster heating rate (Vadivambal and Jayas, 2010), which is not achievable by any other conventional means (Fu, 2006). Conventional heating occurs by convection whereby heat is transferred from the surface to the interior of the food and requires more time.…”

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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Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

Cited by 425 publications

References 56 publications

Effects of Microwaves on the Germination of Weed Seeds

Effects of Microwaves on the Germination of Weed Seeds

Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food

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

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