Journal of Microwave Power and Electromagnetic Energy (JMPEE)

 

TITLE

Radio-Frequency Pasteurization of Sausage Emulsions as a Continuous Process [PDF]

AUTHORS

 

J. Houben, L. Shoenmakers, E. van Putten,

P. van Roon and B. Krol

1991

26

4

202-205

YEAR

VOLUME

ISSUE

PAGES

 

Abstract

From different available methods, dielectric heating was chosen as the most promising technique for a continuous and flexible pasteurization process of sausage emulsions. Based on the dielectric properties of sausage emulsions and the required penetration depths, radio frequency heating was then selected.  The results of stationary heating tests (27 MHz) and of tests in a specially designed continuous heating line (inner diameter 50 mm) are described.  An approximately linear relationship was observed for the temperature increase as a function of the electrode voltage.  Temperature increases up to 40oC/min were realized.  Overall energy efficiency was around 30% and probably can be improved.  Sausage products heated in the continuous line had a good appearance, smooth surface and did not show moisture or fat release.

 

Key Words:

RF Pasteurization, Sausage emulsions, Continuous processes, Meat technology