Recent Developments in Microwave Heating

Özkoç, Semin Özge; Şumnu, Gülüm; Şahin, Serpil

doi:10.1016/b978-0-12-411479-1.00020-6

Cited by 24 publications

(16 citation statements)

References 176 publications

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“…This steam produces driving pressure that leads to the expansion and softness of cheese matrix [39]. Although the texture characteristics of Pizza cheese were improved by microwave heating, other quality defects arise such as soggy texture of the pizza's dough, which is due to short heat processing time and less penetration power [40]. This problem can be solved by using an oven that has both a microwave and conventional oven heating system.…”

Section: Flavor Descriptors Of Pizza Cheesementioning

confidence: 99%

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Gulzar

Sameen

Aadil

et al. 2020

Foods

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The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

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Section: Flavor Descriptors Of Pizza Cheesementioning

confidence: 99%

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Gulzar

Sameen

Aadil

et al. 2020

Foods

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“…The food industry is developing more and more products especially well-suited to microwave heating. Microwave heating may be efficiently used in both domestic and industrial operations for drying of foods, baking of biscuits and breads, precooking and cooking of meals, cereals, meats and meat products, thawing of frozen food products, blanching of vegetables, pasteurization and sterilization of fast food, meals and various other food products (Leonelli and Mason 2010, Liu and Lanier 2016, Monteiro, Carciofi, and Laurindo 2016, Roselló-Soto et al 2016, Ozkoc, Sumnu, and Sahin 2014, Valero, Cejudo, and García-Gimeno 2014, Shaheen et al 2012, Lee, Choi, and Jun 2016. Because of the minimum come-up time (CUT) to reach the desired process temperature, microwave heating is preferred for high-temperature short-time (HTST) processing for liquid and packed food products.…”

Section: Microwave Heatingmentioning

confidence: 99%

Emerging food processing technologies and factors impacting their industrial adoption

Priyadarshini

Rajauria

O’Donnell

et al. 2018

Critical Reviews in Food Science and Nutrition

150

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Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.

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“…problems when dealing with materials that have a low flashing point or in high temperature conditions [16,17]. For studies on microwave heating uniformity improvement, the common methods could be categorized into two aspects [18]: (1) To improve the uniformity of the electromagnetic field in the microwave cavity, such as optimization of microwave power feeding situations [19][20][21][22], introducing of mode stirrers [23,24], application of conductive matter [25,26] and optimization of heating chamber structure [27,28]; (2) to improve the uniformity of microwave energy absorption, such as introducing of a rotating turntable or conveyor belt [29,30], optimization of the shapes and sizes of processing materials [26,31,32]. For studies on the electric discharge phenomena, related research has focused on microwave discharges in sintering of powdered metals.…”

Section: Geometrymentioning

confidence: 99%

“…Unlike traditional heating methods that heat materials by radiation, convection and conduction, microwaves heat materials through the direct interaction with the inner polar molecules and charged particles of materials [1]. Thus, characterized as efficient heating, volumetric heating and selective heating [2][3][4][5][6], microwave heating has been rapidly developed and applied in various areas.…”

Section: Introductionmentioning

confidence: 99%

Impact of Filled Materials on the Heating Uniformity and Safety of Microwave Heating Solid Stack Materials

et al. 2018

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Microwave heating of solid stack materials is common but bothered by problems of uneven heating and electric discharge phenomena. In this paper, a method introducing fluid materials with different relative permittivity is proposed to improve the heating uniformity and safety of solid stack materials. Simulations have been computed based on the finite element method (FEM) and validated by experiments. Simulation results show that the introducing of fluid materials with proper relative permittivity does improve the heating uniformity and safety. Fluid materials with the larger real part of relative permittivity could obviously lower the maximum modulus value of the electric field for about 23 times, and will lower the coefficient of variation (COV) in general, although in small ranges that it has fluctuated. Fluid materials with the larger imaginary part of relative permittivity, in a range from 0 to 0.3, can make a more efficient heating and it could lower the maximum modulus value of the electric field by 34 to 55% on the whole studied range. However, the larger imaginary part of relative permittivity will cause worse heating uniformity as the COV rises by 246.9% in the same process. The computed results are discussed and methods to reach uniform and safe heating through introducing fluid materials with proper relative permittivity are proposed.

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Recent Developments in Microwave Heating

Cited by 24 publications

References 176 publications

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Emerging food processing technologies and factors impacting their industrial adoption

Impact of Filled Materials on the Heating Uniformity and Safety of Microwave Heating Solid Stack Materials

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