Microwave and Radio Frequency Heating in Food and Beverages

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Microwave and Radio Frequency Heating in Food and Beverages
Microwave and Radio Frequency Heating in Food and Beverages
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Contents
Introduction and Brief History of Microwave and Radio Frequency Heating
1 - Basic principles and mechanisms of electromagnetic heating technologies for food processing operations
1.1 Introduction
1.1.1 Basic principles of electromagnetic heating technologies and their applications
1.1.1.1 Infrared heating food processing operations
1.1.2 Microwave and radio frequency bands
1.1.3 Mechanisms of microwave and radio frequency heat generation
1.1.4 Microwave heating in food processing operations
1.1.4.1 Microwave baking
1.1.4.2 Microwave blanching
1.1.4.3 Microwave drying
1.1.4.4 Microwave-assisted frying
1.1.4.5 Microwave-assisted extraction
1.1.4.6 Microwave-assisted puffing
1.1.4.7 Microwave tempering and defrosting
1.1.4.8 Microwave pasteurization and sterilization
1.1.4.9 Microwave-assisted freezing
1.1.4.10 Microwave-assisted infrared heating
1.1.4.11 Microwave-assisted infrared baking
1.1.4.12 Microwave-assisted infrared drying
1.1.4.13 Microwave-assisted infrared roasting
1.1.4.14 Microwave-assisted infrared tempering
1.1.4.15 Microwave-assisted ohmic heating
1.1.5 Radio frequency heating in food processing operations
1.2 Conclusions
References
Further reading
2 - Heating characteristics of microwave systems and dielectric properties of foods
2.1 Introduction
2.2 Microwave systems and their heating characteristics
2.2.1 Design and operation principles of domestic and commercial microwave heating systems for food
2.2.1.1 Magnetron
2.2.1.2 Solid-state generators
2.2.1.3 Waveguides and applicators
2.2.1.4 Domestic microwave oven
2.2.1.5 Smart microwave oven
2.2.1.6 Industrial microwave systems
2.2.2 Heating characteristics of microwave systems
2.2.2.1 Flow regime
2.2.3 Effect of product geometry
2.3 Dielectric properties of foods
2.3.1 Effect of foods’ dielectric properties on microwave heating
2.3.2 Effect of food electrical conductivity on microwave heating
2.3.3 Effect of other physical and thermal properties on microwave heating
2.4 Factors influencing dielectric properties of foods
2.4.1 Temperature
2.4.2 Moisture content
2.4.3 Chemical composition
2.4.4 Effects of nonelectrolytes in water
2.4.5 Effect of pH and ionic strength
2.4.6 Organic solids
2.4.7 Proteins
2.5 Propagation of microwave electromagnetic waves
2.5.1 Transmission properties of foods
2.5.2 Wave impedance and power reflection
2.5.3 Dielectric properties of mixtures
2.6 Dielectric properties of foods in radio frequency range
2.7 Conclusions
2.8 Nomenclature
References
Further reading
3 - Microwave heating effects on foodborne and spoilage microorganisms
3.1 Introduction
3.2 Kinetics of microbial inactivation under microwave heating
3.3 Effect of microwave energy on microorganisms
3.4 Effects of food properties on microbial inactivation under microwave heating
3.5 Effects on microwave heating parameters on microbial inactivation
3.5.1 Microwave continuous flow systems
3.5.1.1 Juices
3.5.1.2 Milk and protein beverages
3.5.2 Viscous products and products with particles
3.5.2.1 Sweet potatoes
3.5.2.2 Salsa
3.5.2.3 In-package sterilization and pasteurization
3.5.2.4 Macaroni and cheese product in a single tray
3.5.2.5 Bottled pickled asparagus
3.5.2.6 Beef frankfurters
3.6 Combined action of microwaves with other chemical or physical factors
3.7 Conclusions
References
Further reading
4 - Microwave heating and quality of food
4.1 Introduction
4.2 Microwaves heating effects on overall quality of foods
4.2.1 Overall quality
4.2.2 Moisture content
4.2.3 Color
4.2.4 Flavor
4.3 Microwave heating effects on the destruction of vitamins and other nutrients in food
4.3.1 Polyphenols
4.4 Microwave heating effects on lipids, proteins, and carbohydrates in foods
4.4.1 Edible oils and fats
4.4.2 Proteins
4.4.3 Carbohydrates
4.4.4 Polysaccharides
4.4.5 Starch
4.4.6 Microwave heating for developing foods with low glycemic index
4.4.7 Minerals
4.5 Microwaves heating and enzymes destruction in foods
4.6 Effects of microwave heating on food chemistry
4.6.1 Chemical reactions
4.6.2 Acrylamide formation
4.6.3 Thiobarbituric acid values
4.7 Conclusions
References
5 - Essential aspects of commercialization of applications of microwave and radio frequency heating for foods
5.1 Introduction
5.2 Packaging for microwave heating
5.2.1 Passive packaging
5.2.2 Active packaging
5.2.3 Microwavable packages
5.2.3.1 Flexible microwavable packages and pouches
5.2.3.2 Microwave safe coated aluminum tray
5.2.3.3 Rigid plastic tray
5.2.3.4 Paper board containers
5.2.3.5 Crystallized polyester
5.2.3.6 Molded pulp containers
5.2.3.7 Nonself-venting and self-venting materials
5.3 Microwave process validation
5.4 Temperature and process lethality measurements during microwave heating
5.4.1 Temperature probes
5.4.2 Thermal imaging
5.4.3 Process lethality indicators
5.5 Microwavable foods and cooking instructions
5.6 Regulatory status and commercialization
5.7 Industrial microwave processes and systems
5.7.1 Ready-to-eat meals and in-pouch sterilization
5.8 Industrial radio frequency heating in processes and systems
5.9 Modeling of microwave heating systems
5.10 Conclusions
References
6 - Economics, energy, safety, and sustainability of microwave and radio frequency heating technologies
6.1 Introduction
6.2 Cost of capital equipment
6.2.1 Operating costs
6.2.2 Energy efficiency and cost
6.3 Savings from processing changes
6.4 Safety of microwave heating
6.5 Sustainability of microwave and radio frequency heating and equipment
6.5.1 Microwave packaging sustainability
6.5.2 Domestic microwave ovens
6.5.3 Microwave-assisted technologies to achieve circular economy
6.5.4 Microwave-assisted extraction
6.5.5 Microwave-assisted pyrolysis of food waste
6.5.6 Next development steps
6.6 Conclusions
References
7 - Conclusions, knowledge gaps, and future prospects
Index
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