Journal of Microwave Power and Electromagnetic Energy (JMPEE)

TITLE

Electromagnetic Energy and Food Processing [PDF]

AUTHORS

R. Mudgett

1988

23

4

225-230

YEAR

VOLUME

ISSUE

PAGES

Abstract

The use of electromagnetic energy in food processing is reviewed with respect to food safety, nutritional quality and organoleptic quality. The effects of nonionizing radiation sources such microwave and radio-frequency energy and ionizing radiation sources, e.g. radioactive colbalt-60 and caesium-137, on the inactivation of microbes and nutrients are compared with those of conventional heating Processes both in terms of their kinetic behavior and their mechanisms of interaction with foods. The kinetics of microwave and conventional thermal inactivation are considered for a generalized nth-order model based on time and temperature conditions. However, thermal inactivation of effects are: often modeled by 1st-order kinetics. Microbial and nutrient inactivation by ionizing sources are considered for a 1st-order model based on radiation dose. Both thermal and radiation resistance concepts are reviewed and some typical values of radiation resistance are given for sensitive vegetative bacterial cells, yeasts, and molds and for resistant bacterial spores and viruses.

Nonionizing microwave energy sources are increasingly used in home and industrial food processing and are well accepted by the American public. But, despite recent Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and other plant products and the fact that irradiated foods are sold in more than 20 countries of the world, public fears in the U..S. about nuclear energy may limit the role of ionizing radiation in food processing and preservation and may also limit the4 use of nuclear fuels as an alternative source of electrical energy.

Key Words:

Magnetron, compact magnetron geometrical aspect, clean spectra magnetron, low noise magnetron