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Hybrid combination of emerging food processing technologies : microwave and pulsed ohmic heating

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Item Summary

Title: Hybrid combination of emerging food processing technologies : microwave and pulsed ohmic heating
Authors: Lee, Seung Hyun
Keywords: thermal uniformity
Issue Date: Aug 2014
Publisher: [Honolulu] : [University of Hawaii at Manoa], [August 2014]
Abstract: Conventional thermal processing of foods containing particulates significantly rely on convective and conductive heat transfer and tend to be overly conservative in ensuring microbial safety, thus compromising quality. Temperature lags inside particles of solid-liquid mixture foods could lead to the danger of under-processing and therefore risking the food's safety. Advanced food processing technologies such as microwave heating and ohmic heating have been developed in the last few decades as alternatives to conventional processing methods. These advanced technologies could contribute to shorten processing times, energy savings, and highly balanced safe food; however, they alone still cannot guarantee food safety without damaging the food's quality. Therefore, a new concept to combine microwave and ohmic heating has been extensively evaluated. This combination technology would optimize each of the individual technology's strengths and reduce each of their individual weaknesses.
In this study, a dual cylindrical microwave and ohmic combination continuous flow heater was designed and fabricated to heat treat solid-liquid mixture foods without under-processing the solid particulates. The electric field distribution under microwave and ohmic heating was numerically analyzed; the use of cylindrical microwave cavity was suitable to maximize the electric strength in the combination heater. Thermal profiles of solid-liquid mixtures consisted of chicken and potato particles, and sodium chloride solution (0.5, 1.25, and 2.0% concentration) at different solid fraction 10 and 15% were collected and compared. These profiles were recorded for both individual heating (either microwave or ohmic heating) and combination heating (microwave and ohmic together) until the exit temperature of either solid particles for solution reached 80°C.
Description: Ph.D. University of Hawaii at Manoa 2014.
Includes bibliographical references.
Rights: All UHM dissertations and theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission from the copyright owner.
Appears in Collections:Ph.D. - Molecular Biosciences and Bioengineering

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