Abstract
The purpose of this project was to design a continuous flow microwave pasteurization system and to evaluate the following process parameters: volume load size (0.5 and 1.38l), input power (900–2000W), and inlet temperature (3°C, 21°C, and 40°C). Water and two apple ciders, one from a cold press and the other from a hot press extraction, were the fluids used to study the heating characteristics. Volumetric flow rate and absorbed power were criteria in the evaluation. The microwave pasteurization system consisted of helical coils throughout a large cavity oven, which was shown to produce uniform and reproducible heating throughout the cavity. Fluid viscosity of water and cider was measured at temperatures between 20°C and 70°C to characterize the flow in helical coils based on the Dean number. Process lethality was verified based on inoculation of Escherichia coli 25922 in apple cider, in which the pasteurization process resulted in a 5-log10 reduction.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
