Handbook of Microwave Technology for Food

"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source. "

Ashim K. Datta is Professor, Department of Agricultural and Biological Engineering, Cornell University, Ithaca, New York Ramaswamy C. Anantheswaran is Professor, Department of Food Science, the Pennsylvania State University, University Park

Preface

v

Contributors

xv

PART I. FUNDAMENTAL PHYSICAL ASPECTS OF MICROWAVE ABSORPTION AND HEATING

Electromagnetics: Fundamental Aspects and Numerical Modeling

1

(32)

David Dibben

Introduction

1

(1)

Fundamental Electromagnetics

2

(16)

Analytical Modeling of Microwave Applicators

18

(1)

Numerical Modeling of Cavities

18

(5)

Application of Modeling to Microwave Heating

23

(10)

Conclusion

27

(1)

List of Symbols

27

(1)

References

28

(5)

Electromagneties of Microwave Heating: Magnitude and Uniformity of Energy Absorption in an Oven

33

(36)

Hua Zhang

Ashim K. Datta

Major Electromagnetic Issues in Microwave Heating of Foods

33

(1)

Electromagnetic Fields Inside a Domestic Microwave Oven

34

(2)

Magnitude and Uniformity of Energy Absorption: Food Factors

36

(18)

Magnitude and Uniformity of Energy Absorption: Oven Factors

54

(5)

Future Concepts and Developments in Oven Design

59

(10)

Appendix

62

(1)

References

63

(6)

Dielectric Properties of Food Materials and Electric Field Interactions

69

(46)

Stuart O. Nelson

Ashim K. Datta

Introduction

69

(1)

Definition of Terms and Basic Principles

70

(2)

Variation of Dielectric Properties

72

(6)

Measurement Principles and Techniques

78

(3)

Dielectric Behavior of Food Materials

81

(25)

Dielectric Properties: Data Complications

106

(9)

Acknowledgments

107

(1)

List of Symbols

107

(1)

References

107

(8)

Fundamentals of Heat and Moisture Transport for Microwaveable Food Product and Process Development

115

(58)

Ashim K. Datta

Introduction

115

(1)

Nature of Microwave Heating

116

(3)

Lambert's Law as a Simplified Description of Microwave Power Absorption

119

(2)

Heat Transport in Microwave Heating: General Description

121

(4)

Heat Transport in Microwave Heating of Solids

125

(4)

Heat Transport in Microwave Heating of Liquids

129

(3)

Effect of Changes in Temperature and Frequency on Heat Transport

132

(1)

Some Unit Operations Involving Primarily Heat Transport

133

(8)

Moisture Transport in Microwave Heating of Solid Food

141

(12)

Coupling of the Temperature and Moisture Variation of Dielectric Properties During Processing

153

(5)

Quality Improvement

158

(5)

Computer-Aided Engineering of Heat and Mass Transfer Processes

163

(10)

Acknowledgments

165

(1)

List of Symbols

165

(1)

References

166

(7)

PART II. CHEMICAL AND BIOLOGICAL CHANGES DUE TO HEATING

Generation and Release of Food Aromas Under Microwave Heating

173

(18)

Varoujan A. Yaylayan

Deborah D. Roberts

Introduction

173

(2)

Generation of Maillard Aromas Under Microwave Heating

175

(6)

Aroma Release During Microwave Heating of Food Products Development of New Products/Processes to Optimize Aroma Formation and Minimize Aroma Release During

181

(3)

Microwave processing of Food Products

184

(7)

References

186

(5)

Bacterial Destruction and Enzyme Inactivation During Microwave Heating

191

(24)

Ramaswamy C. Anantheswaran

Hosahalli S. Ramaswamy

Introduction

191

(1)

Kinetics of Destruction During Microwave Heating

192

(3)

Thermal, Nonthermal, and Microwave Enhanced Effects Due to Microwave Heating

195

(1)

Factors Affecting Microbial Destruction During Microwave Heating

196

(8)

Impact of Microwave Heating on Injury of Bacteria

204

(2)

Microwave Inactivation of Enzymes

206

(9)

Conclusion

209

(1)

References

210

(5)

PART III. PROCESSING SYSTEMS AND INSTRUMENTATION

Consumer, Commercial, and Industrial Microwave Ovens and Heating Systems

215

(84)

Richard H. Edgar

John M. Osepchuk

Historical Introduction

215

(11)

Power Sources for Microwave Heating

226

(7)

Microwave Applicators and Cavities

233

(19)

Review of Available Oven Systems and Properties

252

(14)

Power and Efficiency Considerations

266

(3)

Uniformity Considerations

269

(2)

Controls and Sensors

271

(1)

Trends and Outlook

272

(7)

References

275

(4)

Measurement and Instrumentation

Ashim K. Datta

Henry Berek

Douglas A. Little

Hosahalli S. Ramaswamy

Introduction

279

(1)

Measurement of Electric Field

280

(2)

Point Measurement of Temperature

282

(6)

Measurement of Surface Heating Patterns

288

(3)

Measurement of Internal Temperature Profiles Using Magnetic Resonance Imaging

291

(1)

Measurement of Cook or Sterilization Values [Time-Temperature History Effects]

292

(1)

Set-Point Temperature Control in a Microwave Oven

293

(2)

Measurement of Moisture Loss and Moisture Profiles During Microwave Heating

295

(4)

References

296

(3)

PART IV. PROCESSES AT INDUSTRYD AND HOME

Microwave Processes for the Food Industry

299

(40)

Robert F. Schiffmann

Introduction

299

(4)

Meat and Poultry Processing

303

(6)

Tempering

309

(3)

Baking

312

(8)

Drying

320

(5)

Pasteurization and Sterilization

325

(5)

Future of Microwave Processing in the Food Industry

330

(9)

Conclusion

334

(1)

References

335

(4)

Basic Principles for Using a Home Microwave Oven

339

(16)

Carolyn Dodson

Introduction

339

(1)

Cooking Patterns, Power Levels, and Temperature Correlation

340

(1)

What Affects Microwave Cooking Time?

341

(3)

Effects of Containers, Covers, and Shielding

344

(2)

Various Processes at Home

346

(3)

Cooking Various Food Types

349

(1)

Converting Directions from Conventional Heating

350

(5)

References

352

(3)

PART V. PRODUCT AND PROCESS DEVELOPMENT

Ingredient Interactions and Product Development for Microwave Heating

355

(42)

Triveni P. Shukla

Ramaswamy C. Anantheswaran

Introduction

355

(1)

Microwave Energy

356

(1)

Microwave Oven

356

(1)

Interaction of Food Components with Microwaves

357

(20)

Food Product Design for Microwave Heating

377

(3)

Product Performance Testing

380

(2)

Advanced Technologies for Microwaveable Food Product Development

382

(15)

References

389

(8)

Packaging Techniques for Microwaveable Foods

397

(74)

Timothy H. Bohrer

Richard K. Brown

Introduction

397

(2)

Passive Packages

399

(8)

Active Packages

407

(34)

Environmental Considerations

441

(2)

Some Remaining Challenges

443

(1)

Summary

444

(27)

Appendix: Patents

444

(23)

References

467

(4)

PART VI. SAFETY

Safety in Microwave Processing

471

(28)

Gregory J. Fleischman

Introduction

471

(1)

Uniformity of Thermal Treatment in Conventional and Microwave Heating

472

(4)

Industrial and Commercial Production of Microbiologically Safe Foods

476

(11)

Chemical Migration

487

(2)

Operational Safety Considerations

489

(5)

Summary

494

(5)

References

494

(5)

Index

499

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Handbook of Microwave Technology for Food Application

Summary

Author Biography

Table of Contents

Supplemental Materials