Basic study for ultra high temperature short time sterilization with microwave for solid foods and viscous foods
2004
Takatomi, T. (Daiwa Can Co., Sagamihara, Kanagawa (Japan)) | Ito, A. | Jo, T. | Watanabe, A.
This study is the manufacturing methods of solid foods (a seasoning of fish sausage, tuna and jam) on good color and flavor with high temperature and short time sterilization by microwave heating. We investigated the cause of the inner temperature difference inside model solutions instead of solid foods. A heating test conducted on the model solutions revealed that the major cause of the inner temperature difference was NaCl. So, it is necessary to heat the inside of food with uniform heating for the sterilization of solid foods. We obtained an effective method of reducing the temperature difference within. It was possible to reduce the edge effect on solid foods by dipping in distilled water. The reason is distilled water behaved edge of solid foods. For half-depth of microwave was enough distance in distilled water, it did not make the heating efficiency of foods decrease remarkably. In future, we want to proceed with further research on the sterilization technology of solid food with model examination by continuous heating, and reducing the edge effect on the temperature change of solid foods.
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