Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment

Journal of Food Science

Volumn 80, Issue 5, 2015, Pages E1021-E1025

  Soto Reyes, Nohemí ^a   Temis Pérez, Ana L ^a   López Malo, Aurelio ^a   Rojas Laguna, Roberto ^b   Sosa Morales, María Elena ^b  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b UNIVERSITY OF GUANAJUATO   (Mexico)

Author keywords

Agar model; Microwave heating; Shape and size; Temperature distribution

Indexed keywords

AGAR; GEL; WATER;

CHEMICAL MODEL; CHEMISTRY; COLD; COOKING; FOOD HANDLING; GEL; HEAT; HEATING; HUMAN; MICROWAVE RADIATION; PROCEDURES; THERMAL CONDUCTIVITY;

AGAR; COLD TEMPERATURE; COOKING; FOOD HANDLING; GELS; HEATING; HOT TEMPERATURE; HUMANS; MICROWAVES; MODELS, CHEMICAL; THERMAL CONDUCTIVITY; WATER;

EID: 84929131918     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12854     Document Type: Article

References (25)

1. Barringer SA, Davis EA, Gordon J, Ayappa KG, Davis HT. 1995. Microwave-heating temperature profiles for thin slabs compared to Maxwell and Lambert law predictions. J Food Sci 60(5):1137-42.
2. Birla SL, Wang S, Tang J, Hallman G. 2004. Improving heating uniformity of fresh fruit in radio frequency treatments for pest control. Postharvest Biol Technol 33:205-17.
3. Birla SL, Wang S, Tang J. 2008. Computer simulation of radio frequency heating of model fruit immersed in water. J Food Eng 84:270-80.
4. Campañone LA, Paola CA, Mascheroni RH. 2012. Modeling and simulation of microwave heating of foods under different process schedules. Food Bioprocess Technol 5(2):738-49.
5. Chen J, Pitchai K, Birla S, Gonzalez R, Jones D, Subbiah J. 2013. Temperature-dependent dielectric and thermal properties of whey protein gel and mashed potato. Trans ASABE 56(6):1457-67.
6. Chen J, Pitchai K, Birla S, Negahban M, Jones D, Subbiah J. 2014. Heat and mass transport during microwave heating of mashed potato in domestic oven -Model development, validation, and sensitivity analysis. J Food Sci 79(10):E1991-E2004.
7. Cheng Y, Sakai N, Hanzawa T. 1997. Effects of dielectric properties on temperature distributions in food model during microwave heating. Food Sci Technol Int Tokyo 3(4):324-8.
8. Chow Ting Chang TV, Tang J, Younce F. 2004. 3-Dimensional numerical modeling of an industrial radio frequency heating system using finite elements. J Microwave Power Electrom Energy 39(2):87-105.
9. [FDA] United States Food and Drug Administration. 2012. Kinetics of microbial inactivation for alternative food processing technologies - microwave and radio frequency processing. Available from: http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100250.htm. Accessed 2012 November 25.
10. Geedipalli SSR, Rakesh V, Datta AK. 2007. Modeling the heating uniformity contributed by a rotating turntable in microwave ovens. J Food Eng 82:359-68.
11. Hossan MR, Byun DY, Dutta P. 2010. Analysis of microwave heating for cylindrical shaped objects. Int J Heat Mass Transfer 53:5129-38.
12. Marra F, Zhang L, Lyng J. 2009. Radio frequency treatment of foods: review of recent advances. J Food Eng 91:497-508.
13. Nelson SO, Datta AK. 2001. Dielectric properties of food materials and electric field interactions. In: Datta AK, Anantheswaran RC, editors. Handbook of microwave technology for food applications. New York: Marcel Dekker, Inc. p 69-114.
14. Pitchai K, Birla SL, Jones D, Subbiah J. 2012. Assessment of heating rate and non-uniform heating in domestic microwave ovens. J Microwave Power Electrom Energy 46(4):229-40.
15. Sakai N, Mao W, Koshima Y, Watanabe M. 2005. A method for developing model food system in microwave heating studies. J Food Eng 66:525-31.
16. Salazar-González C, San Martín-González MF, López-Malo A, Sosa-Morales ME. 2012. Recent studies related to microwave processing of fluid foods. Food Bioprocess Technol 5(1):31-46.
17. Salvi D, Ortego J, Arauz C, Sabliov CM, Boldor D. 2009. Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating. J Food Eng 93:149-57.
18. Swain MVL, Russell SL, Clarke RN, Swain MJ. 2004. The development of food simulants for microwave oven testing. Int J Food Sci Technol 39:623-30.
19. Vadivambal R, Jayas DS. 2010. Non-uniform temperature distribution during microwave heating of food materials- a review. Food Bioprocess Technol 3:161-71.
20. Wang S, Tang J, Cavalieri RP. 2001. Modelling fruit heating rates for hot air and hot water treatments. Postharvest Biol Technol 22:257-70.
21. Wang S, Tang J, Johnson JA, Mitcham E, Hansen JD, Hallman G, Drake SR, Wang Y. 2003. Dielectric properties of fruits and insect pests as related to radio frequency and microwave treatments. Biosystems Eng 85(2):201-12.
22. Wang S, Monzon M, Gazit Y, Tang J, Mitcham EJ, Amstrong JW. 2005. Temperature-dependent dielectric properties of selected subtropical and tropical fruits and associated insects pests. Trans ASAE 48(5):1-9.
23. Yang HW, Gunasekaran S. 2001. Temperature profiles in cylindrical model food during pulsed microwave heating. J Food Sci 66(7):998-1004.
24. Yang HW, Gunasekaran S. 2004. Comparison of temperature distribution in model food cylinders based on Maxwell's equations and Lambert's law during pulsed microwave heating. J Food Eng 64:445-53.
25. Zhang W, Luan D, Tang J, Sablani SS, Rasco B, Lin H, Liu F. 2015. Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process. J Food Eng 149:195-203.