Microwave sterilization of sliced beef in gravy in 7-oz trays

Abstract

This research was to investigate the feasibility for developing a short-time sterilization protocol for a highly inhomogeneous food prepackaged in polymeric trays using 915 MHz microwave (MW) energy. A 915-MHz, single-mode, 10-kW pilot-scale MW system developed at Washing State University was used for this study. The inhomogeneous food consisted of sliced beef and gravy packaged in 7-oz polymeric trays. Specially formulated whey protein gel, matching the beef product in their dielectric properties, was chosen as a model food to emulate the real food for determination of heating patterns and cold spots inside food trays. The heating patterns and cold spots were detected using a chemical-marker-assisted computer vision method. Processing schedules to achieve desired levels of F 0 for 7-oz trays of beef in gravy were established based on temperature histories measured at the identified cold spot location. The developed processing schedules were validated by inoculated pack studies using Clostridium sporogenes PA 3679 spores. The results of this study indicate that the 915-MHz single-mode MW sterilization technology is effective for processing of the inhomogeneous food. The procedure established could be used for developing MW sterilization processes for other packaged inhomogeneous foods, such as chicken meat in gravy in trays and salmon in sauce in pouches. The processing data collected could be helpful for industrial scale-up of the MW system.