Microwave and Radio Frequency Heating in Food and Beverages

174 Pages·2022·2.393 MB·English

by  Tatiana Koutchma

Microwave and Radio
Frequency Heating in
Food and Beverages
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Microwave and Radio
Frequency Heating in
Food and Beverages
Tatiana Koutchma
Research Scientist, Agriculture and Agri-Food Canada
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Contents
Introduction and Brief History of Microwave and Radio
Frequency Heating
CHAPTER 1 Basic principles and mechanisms of
electromagnetic heating technologies for food
processing operations.............................................3
1.1 Introduction.......................................................................3
1.1.1 Basic principlesof electromagnetic heating
technologiesand their applications...............................3
1.1.2 Microwaveand radio frequencybands..........................8
1.1.3 Mechanisms ofmicrowaveand radio frequency
heat generation........................................................11
1.1.4 Microwaveheatinginfood processing operations..........14
1.1.5 Radio frequencyheating infoodprocessing
operations...............................................................23
1.2 Conclusions.....................................................................25
References.............................................................................26
Further reading.......................................................................27
CHAPTER 2 Heating characteristics of microwave systems
and dielectric properties of foods...........................29
2.1 Introduction.....................................................................29
2.2 Microwavesystems andtheir heating characteristics...............29
2.2.1 Design and operation principles ofdomestic and
commercial microwaveheating systems for food...........29
2.2.2 Heating characteristics ofmicrowave systems...............35
2.2.3 Effect of productgeometry........................................37
2.3 Dielectricproperties offoods.............................................38
2.3.1 Effect offoods’dielectric properties onmicrowave
heating...................................................................39
2.3.2 Effect offood electricalconductivity onmicrowave
heating...................................................................40
2.3.3 Effect of other physical and thermal properties
onmicrowave heating...............................................40
2.4 Factors influencing dielectric properties offoods...................41
2.4.1 Temperature............................................................41
2.4.2 Moisture content......................................................41
2.4.3 Chemicalcomposition...............................................42
v
vi Contents
2.4.4 Effects ofnonelectrolytesin water..............................43
2.4.5 Effect ofpHandionicstrength...................................43
2.4.6 Organic solids..........................................................43
2.4.7 Proteins..................................................................43
2.5 Propagation ofmicrowave electromagnetic waves..................44
2.5.1 Transmissionproperties offoods.................................44
2.5.2 Wave impedance and power reflection.........................45
2.5.3 Dielectric propertiesofmixtures.................................46
2.6 Dielectric properties offoods inradio frequencyrange...........49
2.7 Conclusions.....................................................................50
2.8 Nomenclature..................................................................51
References.............................................................................51
Further reading.......................................................................53
CHAPTER 3 Microwave heating effects on foodborne and
spoilage microorganisms.......................................55
3.1 Introduction.....................................................................55
3.2 Kinetics ofmicrobial inactivation under microwave
heating...........................................................................57
3.3 Effect of microwaveenergyonmicroorganisms.....................61
3.4 Effects offoodproperties on microbialinactivation
under microwaveheating...................................................64
3.5 Effects on microwaveheatingparameterson microbial
inactivation.....................................................................66
3.5.1 Microwave continuous flowsystems............................66
3.5.2 Viscous products and products with particles................69
3.6 Combined action of microwaveswith otherchemical
or physical factors............................................................73
3.7 Conclusions.....................................................................74
References.............................................................................75
Further reading.......................................................................78
CHAPTER 4 Microwave heating and quality of food...................81
4.1 Introduction.....................................................................81
4.2 Microwavesheating effects on overall quality offoods...........83
4.2.1 Overallquality.........................................................84
4.2.2 Moisture content......................................................85
4.2.3 Color......................................................................85
4.2.4 Flavor....................................................................86
4.3 Microwaveheating effects on the destruction of
vitamins and other nutrients in food.....................................87
4.3.1 Polyphenols.............................................................91
Contents vii
4.4 Microwaveheatingeffects on lipids,proteins, and
carbohydrates infoods......................................................93
4.4.1 Edible oils and fats...................................................94
4.4.2 Proteins..................................................................95
4.4.3 Carbohydrates..........................................................96
4.4.4 Polysaccharides........................................................96
4.4.5 Starch.....................................................................97
4.4.6 Microwaveheatingfor developingfoods with
low glycemic index...................................................98
4.4.7 Minerals.................................................................98
4.5 Microwavesheatingand enzymes destruction infoods............99
4.6 Effects ofmicrowaveheatingon foodchemistry..................103
4.6.1 Chemicalreactions.................................................103
4.6.2 Acrylamide formation.............................................105
4.6.3 Thiobarbituric acid values........................................106
4.7 Conclusions...................................................................107
References...........................................................................108
CHAPTER 5 Essential aspects of commercialization of
applications of microwave and radio frequency
heating for foods..................................................113
5.1 Introduction.................................................................113
5.2 Packagingfor microwave heating....................................114
5.2.1 Passivepackaging.................................................114
5.2.2 Activepackaging..................................................115
5.2.3 Microwavable packages.........................................116
5.3 Microwave process validation.........................................118
5.4 Temperature and process lethality measurements
during microwaveheating..............................................120
5.4.1 Temperature probes..............................................120
5.4.2 Thermal imaging..................................................121
5.4.3 Process lethalityindicators.....................................121
5.5 Microwavable foods andcooking instructions....................122
5.6 Regulatory status and commercialization..........................126
5.7 Industrialmicrowave processesand systems......................127
5.7.1 Ready-to-eat meals and in-pouch sterilization...........127
5.8 Industrialradiofrequencyheatinginprocesses andsystems.130
5.9 Modeling ofmicrowaveheatingsystems..........................131
5.10 Conclusions.................................................................134
References...........................................................................134
viii Contents
CHAPTER 6 Economics, energy, safety, and sustainability
of microwave and radio frequency heating
technologies........................................................137
6.1 Introduction...................................................................137
6.2 Costofcapitalequipment................................................140
6.2.1 Operating costs......................................................141
6.2.2 Energyefficiency andcost.......................................141
6.3 Savingsfrom processing changes......................................144
6.4 Safetyof microwaveheating............................................146
6.5 Sustainability of microwaveand radiofrequency
heatingand equipment....................................................147
6.5.1 Microwave packaging sustainability..........................149
6.5.2 Domestic microwaveovens......................................149
6.5.3 Microwave-assisted technologies toachievecircular
economy...............................................................150
6.5.4 Microwave-assisted extraction..................................151
6.5.5 Microwave-assisted pyrolysisoffood waste................152
6.5.6 Nextdevelopment steps...........................................154
6.6 Conclusions...................................................................154
References...........................................................................155
CHAPTER 7 Conclusions, knowledge gaps, and future
prospects............................................................157
Index...................................................................................................159
Introduction and Brief History of
Microwave and Radio Frequency
Heating