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Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
Assessment of Microwave Sterilization
of Foods Using Intrinsic Chemical Markers [PDF] |
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AUTHORS |
A. Prakash, H.-J Kim and 1997 32 1 50-57 |
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Abstract The uniformity of microwave
processing was investigated by measuring the formation of intrinsic chemical
markers in disc-shaped and cylindrically-shaped whey protein gel model
systems. These markers are formed as a result of thermally induced reactions
of sugar and protein precursors. They were measured in samples placed in a pressurizable TeflonŽ vessel and microwave heated to
different peak temperatures using different power levels. Heating uniformity
was mapped by sectioning the sample and analyzing for markers. The destruction
of B. stearothermophilus spores in alginate beads
was correlated with marker formation. The results show that the markers can
be used to assess sterility and spatial time temperature distributions in
solid food samples. Key Words: Microwave heating,
Microwave sterilization, Chemical markers, Heating uniformity, Whey protein
gels, Focusing effect, B. stearothermophilus |
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