Abstract
AbstractThis research aims to determine whether the treatment of food products in a microwave electromagnetic field is advantageous or disadvantageous compared to conventional technologies. In household practice, microwave energy transfer is used mostly for heating. One of the most important tangible benefits of microwave heat treatment is that it causes less damage to the nutritional value of the product due to its speed.Despite the fact that microwave technology was introduced more than 70 years ago, it is still not clear whether its application results in equivalent products in terms of quality and food safety.This study demonstrates how heat-treated wines with microwave energy transmission and with convective heating in a thermostatic water bath are affected. In the white, rose and red wine samples pasteurized at a temperature of 74 ± 0.5 °C, significant differences between the two heating methods regarding colour characteristics could be indicated.
Highlights
Heat treatment is a routine operation in food production since it effectively destroys microorganisms that cause spoilage in food, thereby increasing the shelf life of products
This research aims to determine whether the treatment of food products in a microwave electromagnetic field is advantageous or disadvantageous compared to conventional technologies
This study demonstrates how heat-treated wines with microwave energy transmission and with convective heating in a thermostatic water bath are affected
Summary
Heat treatment is a routine operation in food production since it effectively destroys microorganisms that cause spoilage in food, thereby increasing the shelf life of products. The foods most frequently used in research are milk and fruit juices, which almost always undergo some degree of heat treatment during processing. The effects of microwave heat treatment on fruit juices have been studied thoroughly, as this process often forms an integral part of their production (Jimenez-Sanchez et al, 2015). Camacho et al (2009) is of the firm opinion that as citrus juices are concerned, heat treatment clearly helps prolong shelf life. Microwave heat treatment as a viable alternative in food processing technology significantly decreases the initial bacterial count in fruits (Peremanyer & Grebol, 2010). It has been proven that mould reduction (species Aspergillus) is more substantial using microwave-based heat treatment (Valderrama & Sanches, 2008)
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