Abstract
The model food in this study known as mashed potato consisted of ribose (1.0%) and lysine (0.5%) to induce browning via Maillard reaction products. Mashed potato was processed by Coaxially Induced Microwave Pasteurization and Sterilization (CiMPAS) regime to generate an F0 of 6–8 min and analysis of the post-processed food was done in two ways, which included by measuring the color changes and using hyperspectral data acquisition. For visualizing the spectra of each tray in comparison with the control sample (raw mashed-potato), the mean spectrum (i.e., mean of region of interest) of each tray, as well as the control sample, was extracted and then fed to the fitted principal component analysis model and the results coincided with those post hoc analysis of the average reflectance values. Despite the presence of a visual difference in browning, the Lightness (L) values were not significantly (p < 0.05) different to detect a cold spot among a range of 12 processed samples. At the same time, hyperspectral imaging could identify the colder trays among the 12 samples from one batch of microwave sterilization.
Highlights
Food processing technologies and sterilization regimes work best if they can provide uniform heating across the food being processed
The apparatus used in this study and referred as the Coaxially induced microwave-pasteurization and sterilization (CiMPAS) system was manufactured by Meyer
The amount of heat penetration or distribution in food post CiMPAS processing depends on several factors including dielectric properties of food [27], which could be related to the salt content [28], moisture content [29], and the waveguide distribution inside the treatment chamber [15] along with the temperature of the immersion water and pressure
Summary
Food processing technologies and sterilization regimes work best if they can provide uniform heating across the food being processed. This would ensure consistency in delivering quality parameters but would make sure that each spot gets equal inactivation of any microbial contaminants present to confirm the requisites of food safety. Microwave pasteurization and sterilization is an emerging thermal technology that combines preheating with hot water and microwave energy (915 MHz) to achieve sterilization in a shorter time as compared to the conventional technologies [4,5]. The apparatus used in this study and referred as the Coaxially induced microwave-pasteurization and sterilization (CiMPAS) system was manufactured by Meyer
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