Microwave and Radio-Frequency Heating Processes for Food

Handbook of Food Process Design

Volumn , Issue , 2012, Pages 1031-1056

  Marra, Francesco ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Dielectric food system and electrical conductivity; Dielectric properties of food, permeability and permittivity; Dielectric properties of foods, in RF and MW; Heat for products, overcoming limits of conventional process; MW and RF heating processes for food; MW and RF heating, and indirect electroheating; MW and RF processing, economic feasibility; MW and RF safety guidelines; MW baking, moisture gradient reduction

Indexed keywords

EID: 84886105636     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444398274.ch35     Document Type: Chapter

References (73)

1. Ahmed, J., Ramaswamy, H.S. and Raghavan, G.S.V. (2007a) Dielectric properties of Indian Basmati rice flour slurry. Journal of Food Engineering 80: 1125-1133.
2. Ahmed, J., Ramaswamy, H.S. and Raghavan, G.S.V. (2007b) Dielectric properties of butter in the MW frequency range as affected by salt and temperature. Journal of Food Engineering 82: 351-358.
3. Alibas I. (2007) Microwave, air and combined microwave-air-drying parameters of pumpkin slices. LWT: Food Science and Technology 40: 1445-1451.
4. Ayappa, K.G., Davis, H.T., Davis, E.A. and Gordon, J. (1991) Microwave heating: an evaluation of power formulation. Chemical Engineering Science 46: 1005-1016.
5. Begum, S. and Brewer, M.S. (2001) Physical, chemical and sensory quality of microwave blanched snow peas. Journal of Food Quality 24: 479-493.
6. Bengtsson, N.E. and Risman, P.O. (1971) Dielectric properties of foods at 3 GHz as determined by cavity perturbation technique. Journal of Microwave Power 6: 107-123.
7. Bernussi, A.L.M., Chang, Y.K. and Marinez-Bustos, F. (1998) Effects of production by microwave heating after conventional baking on moisture gradient and product quality of biscuits (cookies). Cereal Chemistry 75: 606-611.
8. Birla, S.L., Wang, S., Tang, J. and Hallman, G. (2004) Improving heating uniformity of fresh fruit in radio frequency treatments for pest control. Postharvest Biology and Technology 33 (2): 205-217.
9. Birla, S.L., Wang, S., Tang, J., Fellman, J.K., Mattinson, D.S. and Lurie, S. (2005) Quality of oranges as influenced by potential radio frequency heat treatments against Mediterranean fruit flies. Postharvest Biology and Technology 38 (1): 66-79.
10. Brewer, M.S. and Begum, S. (2003) Effect of microwave power level and time on ascorbic acid content, peroxidase activity and colour of selected vegetables. Journal of Food Processing and Preservation 27: 411-426.
11. Brunton, N.P., Lyng, J.G., Li, W., Cronin, D.A., Morgan, D. and McKenna, B. (2005) Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product. Food Research International 38 (3): 337-344.
12. Buffler, C.R. (1993) Microwave Cooking and Processing. Van Nostrand Reinhold, New York.
13. Datta, A.K. and Anantheswaran, R.C. (2001) Handbook of Microwave Technology for Food Applications. Marcel Dekker, New York.
14. Decareau, R.V. (1985) Food Industry and Trade: Microwave Heating: Industrial Applications. Academic Press, Orlando, FL.
15. Dibben, D. (2001) Electromagnetics: fundamental aspects and numerical modeling. In: Handbook of Microwave Technology For Food Applications (eds A.K. Datta and R.C. Anantheswaran). Marcel Dekker, New York, pp. 1-28.
16. Edgar, R.H. and Osepchuk, J. (2001) Consumer, commercial, and industrial microwave ovens and heating systems. In: Handbook of Microwave Technology for Food Applications (eds A.K. Datta and R.C. Anantheswaran). Marcel Dekker, New York, pp. 215-277.
17. Engelder, D.S. and Buffler, C.R. (1991) Measuring dielectric properties of food products at microwave frequencies. Microwave World 12 (2): 2-11.
18. Farag, K.W., Marra, F., Lyng, J.G., Morgan, D.J. and Cronin, D.A. (2010) Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations. Food and Bioprocess Technology 3 (5): 732-740.
19. Fleischman, G. (1996) Predicting temperature range in food slabs undergoing long term/low power microwave heating. Journal of Food Engineering 27: 337-351.
20. Fleischman, G. (1999) Predicting temperature range in food slabs undergoing short term/high power microwave heating. Journal of Food Engineering 40: 81-88.
21. Guan, D., Cheng, M., Wang, Y. and Tang, J. (2004) Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurization and sterilization processes. Journal of Food Science 69 (1): 30-37.
22. Guo, Q., Piyasena, P., Mittal, G.S., Si, W. and Gong, J. (2006) Efficacy of radio frequency cooling in the reduction of Escherichia coli and shelf stability of ground beef. Food Microbiology 23 (2): 112-118.
23. Hansen, J.D., Drake, S.R., Heidit, M.L., Watkins, M.A., Tang, J. and Wang, S. (2006a) Radio frequency-hot water dips for postharvest codling moth control in apples. Journal of Food Processing and Preservation 30: 631-642.
24. Hansen, J.D., Drake, S.R., Watkins, M.A., Heidit, M.L., Anderson, P.A. and Tang, J. (2006b) Radio frequency pulse application for heating uniformity in postharvest codling moth (Lepidoptera: tortricidae) control of fresh apples (Malus domestica borkh.). Journal of Food Quality 29: 492-504.
25. HHS (1991) Food and Drug Administration 21 CFR 1030.10. U.S. Department of Health and Human Services, Public Health Service, Washington, DC.
26. Ikediala, J.N., Hansen, J.D., Tang, J., Drake, S.R. and Wang, S. (2002) Development of a saline water immersion technique with RF energy as a postharvest treatment against codling moth in cherries. Postharvest Biology and Technology 24 (1): 25-37.
27. Khraisheh, M.A.M., McMinn, W.A.M. and Magee, T.R.A. (2004) Quality and structural changes in starchy foods during microwave and convective drying. Food Research International 37 (5): 497-503.
28. Kowalski, S.J., Musielak, G. and Banaszak, J. (2010) Heat and mass transfer during microwave-convective drying. AIChE Journal 56 (1): 24-35.
29. Lau, M.H. and Tang, J. (2002) Pasteurization of pickled asparagus using 915 MHz microwaves. Journal of Food Engineering 51: 283-290.
30. Laycock, L., Piyasena, P. and Mittal, G.S. (2003) Radio frequency cooking of ground, comminuted and muscle meat products. Meat Science 65 (3): 959-965.
31. Lyng, J.G. (2007) Rapid pasteurisation of meats using radio frequency or ohmic heating. New Food 3: 58-62.
32. Lyng, J.G., Cronin, D.A., Brunton, N.P., Li, W. and Gu, X. (2007) An examination of factors affecting radio frequency heating of an encased meat emulsion. Meat Science 75 (3): 470-479.
33. Marra, F., Lyng, J., Romano, V. and McKenna, B. (2007) Radio-frequency heating of foodstuff: solution and validation of a mathematical model. Journal of Food Engineering 79 (3): 998-1006.
34. Marra, F., Zhang, L. and Lyng, J.G. (2009) Radio frequency treatment of foods: review of recent advances. Journal of Food Engineering 91 (4): 497-508.
35. Marra, F., De Bonis, M.V. and Ruocco, G. (2010) Combined microwaves and convection heating: a conjugate approach. Journal of Food Engineering 97: 31-39.
36. McKenna, B.M., Lyng, J., Brunton, N. and Shirsat, N. (2006) Advances in radio frequency and ohmic heating of meats. Journal of Food Engineering 77 (2): 215-229.
37. Metaxas, A.C. and Meredith, R.J. (1983) Industrial Microwave Heating. Peregrinus, London.
38. Michaelson, S.M. and Lin, J.C. (1987) Biological Effects and Health Implications of Radiofrequency Radiation. Plenum, New York.
39. Mitcham, E.J., Veltman, R.H., Feng, X., de Castro, E., Johnson, J.A., Simpson, T.L., Biasi, W.V., Wang, S. and Tang, J. (2004) Application of radio frequency treatments to control insects in in-shell walnuts. Postharvest Biology and Technology 33: 93-100.
40. Monzon, M.E., Biasi, B., Simpson, T.L., Jhonson, J., Feng, X., Slaughter, D.C. and Mitcham, E.J. (2006) Effect of radio frequency heating as a potential quarantine treatment on the quality of ' Bing ' sweet cherry fruit and mortality of codling moth larvae. Postharvest Biology and Technology 40: 197-203.
41. Nelson, S.O. and Datta, A.K. (2001) Dielectric properties of food materials and electric field interactions. In: Handbook of Microwave Technology for Food Applications (eds A.K. Datta and R.C. Anantheswaran). Marcel Dekker, New York, pp. 69-114.
42. NMAB (1994) Microwave Processing of Materials. National Materials Advisory Board, Washington, DC.
43. Ohlsson, T. (1983) Fundamentals of microwave cooking. Microwave World 4: 4-9.
44. Ohlsson, T. and Bengtsson, N. (2001) Microwave technology and foods. In: Advances in Food and Nutrition Research, Vol. 43 (ed. S.L. Taylor). Academic Press, San Diego, pp. 65-140.
45. Orsat, V., Bai, L., Raghavan, G.S.V. and Smith, J.P. (2004) Radio-frequency heating of ham to enhance shelf-life in vacuum packaging. Journal of Food Process Engineering 27, 267-283.
46. Orzaez Villanueva, M.T., Diaz Marquina, A., Franco Vargas, E. and Blazquez Abellan, G. (2000) Modification of vitamins B1 and B2 by culinary processes: traditional systems and microwaves. Food Chemistry 71: 417-421.
47. Osepchuk, J.M. (2002) Microwave power applications. IEEE Transactions on Microwave Theory and Techniques 50 (3): 975-985.
48. Piyasena, P., Dussault, C., Koutchma, T., Ramaswamy, H.S. and Awuah, G.B. (2003a) Radio frequency heating of foods: principles, applications and related properties. A review. Critical Reviews in Food Science and Nutrition 43 (6): 587-606.
49. Piyasena, P., Ramaswamy, H.S., Awuah, G.B. and Defelice, C. (2003b) Dielectric properties of starch solutions as influenced by temperature, concentration, frequency and salt. Journal of Food Process Engineering 26: 93-119.
50. Redhead, C.S. (1992) Police Traffic Radar Safety. Congressional Research Service, Report 92-618 SPR.
51. Romano, V., Marra, F. and Tammaro, U. (2005) Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach. Journal of Food Engineering 71: 233-241.
52. Rowley, A.T. (2001) Radio frequency heating. In: Thermal Technologies in Food Processing (ed. P. Richardson). Woodhead, Cambridge, pp. 162-177.
53. Salagnac, P., Glouannec, P. and Lecharpentier, D. (2004) Numerical modelling of heat and mass transfer in porous medium during combined hot air, infrared and microwave drying. International Journal of Heat and Mass Transfer 47: 4479-4489.
54. Schiffmann, R.F. (1992) Microwave processing in the U.S. food industry. Food Technology 48: 50-52, 56.
55. Schiffmann, R.F. (1995) Microwave and dielectric drying. In: Handbook of Industrial Drying (ed. A.S. Mujumdar), 2nd ed.). Marcel Dekker, New York, pp. 345-371.
56. Sheppard, L.M. (1988) Manufacturing ceramics with microwaves: the potential for economic production. Ceramic Bulletin 67 (10): 1556-1515.
57. Tang, J. (2005) Dielectric properties of foods. In: The Microwave Processing of Foods (eds H. Schubert and M. Regier). Woodhead, Cambridge, pp. 22-40.
58. Tang, J., Ikediala, J.N., Wang, S., Hansen, J.D. and Cavalieri, R.P. (2000) High-temperature-short-time thermal quarantine methods. Postharvest Biology and Technology 21: 129-145.
59. Tang, X., Cronin, D.A. and Brunton, N.P. (2005) The effect of radio frequency heating on chemical, physical and sensory aspects of quality in turkey breast rolls. Food Chemistry 93: 1-7.
60. Tang, X., Lyng, J.G., Cronin, D.A. and Durand, C. (2006) Radio frequency heating of beef rolls from biceps femoris muscle. Meat Science 72 (3): 467-474.
61. Tang, Z., Mikhaylenko, G., Liu, F., Mah, J., Pandit, R., Younce, F. and Tang, J. (2008) Microwave sterilization of sliced beef in gravy in 7-oz trays. Journal of Food Engineering 89: 375-383.
62. Vadivambal, R. and Jayas, D.S. (2007) Changes in quality of microwave-treated agricultural products-a review. Biosystems Engineering 98: 1-16.
63. Wang, S., Tang, J., Johnson, J.A., Mitcham, E., Hansen, J.D., Cavalieri, R.P., Bower, J. and Biasi, B. (2002) Process protocols based on radio frequency energy to control field and storage pests in in-shell walnuts. Postharvest Biology and Technology 26: 265-273.
64. Wang, S., Tang, J., Johnson, J.A., Mitcham, E., Hansen, J.D., Hallman, G., Drake, S.R. and Wang, Y. (2003) Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments. Biosystems Engineering 85: 201-212.
65. Wang, S., Birla, S.L., Tang, J. and Hansen, J.D. (2006a) Postharvest treatment to control codling moth in fresh apples using water assisted radio frequency heating. Postharvest Biology and Technology 40 (1): 89-96.
66. Wang, S., Tang, J., Sun, T., Mitcham, E.J., Koral, T. and Birla, S.L. (2006b) Consideration in design of commercial radio frequency treatments for postharvest pest control in in-shell walnuts. Journal of Food Engineering 77: 304-312.
67. Wang, S., Monzon, M., Johnson, J.A., Mitcham, E.J. and Tang, J. (2007a) Industrial-scale radio frequency treatments for insect control in walnuts I: heating uniformity and energy efficiency. Postharvest Biology and Technology 45, 240-246.
68. Wang, S., Monzon, M., Johnson, J.A., Mitcham, E.J. and Tang, J. (2007b) Industrial-scale radio frequency treatments for insect control in walnuts II: insect mortality and product quality. Postharvest Biology and Technology 45: 247-253.
69. Zhang, H. and Datta, A.K. (2001) Electromagnetics of microwave heating: magnitude and uniformity of energy absorption in an oven. In: Handbook of Microwave Technology for Food Applications (eds A.K. Datta and R.C. Anantheswaran). Marcel Dekker, New York, pp. 1-28.
70. Zhang, L., Lyng, J.G. and Brunton, N.P. (2004) Effect of radio frequency cooking on texture, colour and sensory properties of a large diameter comminuted meat product. Meat Science 68 (2): 257-268.
71. Zhang, L., Lyng, J.G. and Brunton, N.P. (2006) Quality of radio frequency heated pork leg and shoulder ham. Journal of Food Engineering 75 (2): 275-287.
72. Zhang, L., Lyng, J.G. and Brunton, N.P. (2007) The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating. Journal of Food Engineering 80 (1): 142-151.
73. Zhao, Y., Flugstad, B., Kolbe, E., Park, J.E. and Wells, J.H. (2000) Using capacitive (radio frequency) dielectric heating in food processing and preservation-a review. Journal of Food Process Engineering 23: 25-55.