Handbook of microwave technology for food application

Preface Contributors v xv PART I. FUNDAMENTAL PHYSICAL ASPECTS OF MICROWAVE ABSORPTION AND HEATING 1. Electromagnetics: Fundamental Aspects and Numerical Modeling 1 David Dibben Introduction 1 Fundamental Electromagnetics 2 Analytical Modeling of Microwave Applicators 18 Numerical Modeling of Cavities 18 Application of Modeling to Microwave Heating 23 Conclusion 27 List of Symbols 27 References 28 2. Electromagnetics of Microwave Heating: Magnitude and Uniformity of Energy Absorption in an Oven 33 Hua Zhang and Ashim K. Datta Major Electromagnetic Issues in Microwave Heating of Foods 33 ix x Contents Electromagnetic Fields Inside a Domestic Microwave Oven 34 Magnitude and Uniformity of Energy Absorption: Food Factors 36 Magnitude and Uniformity of Energy Absorption: Oven Factors 54 Future Concepts and Developments in Oven Design 59 Appendix 62 References 63 3. Dielectric Properties of Food Materials and Electric Field Interactions Stuart O. Nelson and Ashim K. Datta 69 Introduction Definition of Terms and Basic Principles Variation of Dielectric Properties Measurement Principles and Techniques Dielectric Behavior of Food Materials Dielectric Properties: Data Complications Acknowledgments List of Symbols References 69 70 72 78 81 106 107 107 107 4. Fundamentals of Heat and Moisture Transport for Microwaveable Food Product and Process Development 115 Ashim K. Datta Introduction 115 ~ Nature of Microwave Heating 116 Lambert's Law as a Simplified Description of Microwave Power Absorption 119 Heat Transport in Microwave Heating: General Description 121 Heat Transport in Microwave Heating of Solids 125 Heat Transport in Microwave Heating of Liquids 129 Effect of Changes in Temperature and Frequency on Heat Transport 132 Some Unit Operations Involving Primarily Heat Transport 133 Moisture Transport in Microwave Heating of Solid Food 141 Coupling of the Temperature and Moisture Variation of Dielectric Properties During Processing 153 Quality Improvement 158 Computer-Aided Engineering of Heat and Mass Transfer Processes 163 Acknowledgments 165 List of Symbols ]65 References ] 66 Contents xi PART II. CHEMICAL AND BIOLOGICAL CHANGES DUE TO HEATING 5. Generation and Release of Food Aromas Under Microwave Heating Varoujan A. Yaylayan and Deborah D. Roberts Introduction 173 Generation of Maillard Aromas Under Microwave Heating 175 Aroma Release During Microwave Heating of Food Products 181 Development of New ProductslProcesses to Optimize Aroma Formation and Minimize Aroma Release During Microwave Processing of Food Products 184 References 186 173 6. Bacterial Destruction and Enzyme Inactivation During Microwave Heating Ramaswamy C. Anantheswaran and Hosahalli S. Ramaswamy 191 Introduction Kinetics of Destruction During Microwave Heating Thermal, Nonthermal, and Microwave Enhanced Effects Due to Microwave Heating Factors Affecting Microbial Destruction During Microwave Heating Impact of Microwave Heating on Injury of Bacteria Microwave Inactivation of Enzymes Conclusion References 191 192 195 196 204 206 209 210 PART III. PROCESSING SYSTEMS AND INSTRUMENTATION 7. Consumer, Commercial, and Industrial Microwave Ovens and Heating Systems 215 Richard H. Edgar and John M. Osepchuk Historical Introduction 215 Power Sources for Microwave Heating 226 Microwave Applicators and Cavities 233 Review of Available Oven Systems and Properties 252 Power and Efficiency Considerations 266 Uniformity Considerations 269 Controls and Sensors 271 Trends and Outlook 272 References 275 xii Contents 8. Measurement and Instrumentation Ashim K. Datta, Henry Berek, Douglas A. Little, and Hosahalli S. Ramaswamy Introduction 279 Measurement of Electric Field 280 Point Measurement of Temperature 282 Measurement of Surface Heating Patterns 288 Measurement of Internal Temperature Profiles Using Magnetic Resonance Imaging 291 Measurement of Cook or Sterilization Values (Time- Temperature History Effects) 292 Set-Point Temperature Control in a Microwave Oven 293 Measurement of Moisture Loss and Moisture Profiles During Microwave Heating 295 References 296 279 PART IV. PROCESSES AT INDUSTRY AND HOME 9. Microwave Processes for the Food Industry Robert F. Schiffmann 299 Introduction Meat and Poultry Processing Tempering Baking Drying Pasteurization and Sterilization Future of Microwave Processing in the Food Industry Conclusion References 299 303 309 312 320 325 330 334 335 10. Basic Principles for Using a Home Microwave Oven Carolyn Dodson Introduction 339 Cooking Patterns, Power Levels, and Temperature Correlation 340 What Affects Microwave Cooking Time? 341 Effects of Containers, Covers, and Shielding 344 Various Processes at Home 346 Cooking Various Food Types 349 Converting Directions from Conventional Heating 350 References 352 339 Contents xiii PART V. PRODUCT AND PROCESS DEVELOPMENT 11. Ingredient Interactions and Product Development for Microwave Heating Triveni P. Shukla and Ramaswamy C. Anantheswaran Introduction Microwave Energy Microwave Oven ><. Interaction of Food Components with Microwaves Food Product Design for Microwave Heating Product Performance Testing Advanced Technologies for Microwaveable Food Product Development References 355 355 356 356 357 377 380 382 389 12. Packaging Techniques for Microwaveable Foods Timothy H. Bohrer and Richard K. Brown Introduction Passive Packages Active Packages Environmental Considerations Some Remaining Challenges Summary Appendix: Patents References 397 397 399 407 441 443 444 444 467 PART VI. SAFETY 13. Safety in Microwave Processing Gregory j. Fleischman Introduction 471 Uniformity of Thermal Treatment in Conventional and Microwave Heating 472 Industrial and Commercial Production of Microbiologically Safe Foods 476 Chemical Migration 487 Operational Safety Considerations 489 Summary 494 References 494 471 Index 499