Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity
2018
Jain, Deepali | Tang, Juming | Pedrow, Patrick D. | Tang, Zhongwei | Sablani, Shyam | Hong, Yoon-Ki
A mathematical model for predicting electromagnetic power dissipation within a rectangular dielectric slab heated by equal intensity 915 MHz plane waves from top and bottom was developed. A dimensionless parameter (J-T number) which is a combination of the loss factor (εr″), dielectric constant (εr′) and food thickness (L) was proposed. This unique number provided direct insight into the relationship between food dielectric properties, thickness, product temperature, and thermal lethality. For the validation tests, mashed potatoes, peas and rice samples with 0–2% salt content were processed in a pilot scale microwave assisted thermal sterilization (MATS) system. In each food, the combination of dielectric properties and thickness which gave J-T number of 1.8–2.2 at 100–121°C, provided the highest lethalities. MATS is a novel commercial technology being adapted in the food industry. A qualitative assessment of the combined effect of food properties on lethalities using this model will be helpful in process development for MATS systems.
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