Design, fabrication and evaluation of continuous fluids processing system using microwave technology

Document Type : Research Article

Authors

1 phd candidate of food engineering/ Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Professor, Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

3 Assistant Professor, Department of Agronomy, Faculty of Agriculture, University of Zabol

4 Associate Professor, Department of Biosystems Engineering , Faculty of Agriculture, Ferdowsi University of Mashhad

Abstract

In recent years, a different method has been studied for processing of juices concurrent with increasing consumer orientation towards foods that have the characteristics close to fresh food and longer shelf life. One of the new methods of heating that causes heat with a different mechanism versus conventional heat treatment is the use of microwaves. In order to implementation of this research; the continuously fluid processing system using microwave was designed and constructed. The PID program was developed to control and monitoring of process. The effect of different output temperatures (60, 70, 80 and 90 °C) select at different power (500, 700 and 900 W) on temperature-time diagrams was investigated. The effects of different temperatures on the engineering properties as well as the changes in PME were evaluated. The results showed that the temperature profiles recorded by NTC sensors at different points of the system were similar for water and orange juice. The use of full-power microwave due to constant turned on of the magnetron caused a more uniform temperature distribution. There was a slight difference in absorbed power (Pabs) values between sour orange juice and tap water, due to the different thermophysical properties between the two fluids. Temperature-time profiles showed a typical delayed phase due to heat absorption by the helical tube and the environment inside the treatment chamber before reaching steady state. The stage of com up time (CUT) had a significant effect on the inactivation of PME. The developed PID program is capable to Intelligent controlling of product processing with microwave technology.

Graphical Abstract

Design, fabrication and evaluation of continuous fluids processing system using microwave technology

Highlights

  • One of the new methods of heating that causes heat with a different mechanism versus conventional heat treatment is the use of microwaves.
  • There was a slight difference in absorbed power (Pabs) values between sour orange juice and tap water, due to the different thermophysical properties between the two fluids.
  • The developed PID program is capable to Intelligent controlling of product processing with microwave technology.

Keywords

Main Subjects

References

[1] Jafari, S. M., & Kashaninejad, M. (2010). Physical properties of food. Gorgan University of Agricultural Sciences and Natural Resources & Makhtumgholi faraghi Press, 1th Edition, 236-237. (In Persian).
[2] Falguera, V., & Ibarz, A. (2014). Juice processing: quality, safety and value-added opportunities. CRC Press.
[3] Tajchakavit, S., & Ramaswamy, H. (1997). Thermalvs. Microwave inactivation kinetics of pectin methylesterase in orange juice under batch mode heating conditions. LWT-Food Sci Technol, 30(1), 85-93.
[4] Demirdoven, A., & Baysal, T. (2016). Inactivation effect of microwave heating on pectin methylesterase in orange juice. Ukr. Food J., 5(2), 248-261.
[5] Stratakos, A. C., Delgado-Pando, G., Linton, M., Patterson, M. F., & Koidis, A. (2016). Industrial scale microwave processing of tomato juice using a novel continuous microwave system. Food Chem., 190, 622-628.
[6] Ramaswamy, H. S., & Lin, M. (2011). Influence of system variables on the heating characteristics of water during continuous flow microwave heating. Int. J. Microw. Sci. Technol.
[7] Knoerzer, K., Regier, M., & Schubert, H. (2017). Measuring temperature distributions during microwave processing. In The microwave processing of foods (pp. 327-349). Woodhead Publishing.
[8] Salvi, D., Ortego, J., Arauz, C., Sabliov, C., & Boldor, D. (2009). Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating. J. Food Eng., 93(2), 149-157.
[9] Siguemoto, É. S., Pereira, L. J., & Gut, J. A. W. (2018). Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal microwave effects. Food Bioprocess Tech., 11(7), 1359-1369.
[10] Kimball, D. A. (1999). Citrus processing: a complete guide. Kluwer Academic/Plenum Publishers.
[11] Seyedabadi, M., Aghajanzadeh Suraki, S., Kashaninejad, M., & Ziaiifar, A. M. (2017). Investigation of the effect of microwave on some physicochemical properties of sour orange juice. Food Sci. Technol.,14(1), 17-29. (In Persian).
[12] Tajchakavit, S., & Ramaswamy, H. (1995). Continuous-flow microwave heating of orange juice: evidence of nonthermal effects. J Microwave Power EE, 30(3), 141-148.
[13] Heldman, D. R. (2012). Food process engineering. Springer Science & Business Media.
[14] Matthew Gerbo, N., Boldor, D., & Mirela Sabliov, C. (2007). Design of a measurement system for temperature distribution in continuous-flow microwave heating of pumpable fluids using infrared imaging and fiber optic technology. J Microwave Power EE, 42(1), 55-65.
[15] Kudra, T., Van, d. V., FR, Raghavan, G., & Ramaswamy, H. (1991). Heating characteristics of milk constituents in a microwave pasteurization system. J. Food Sci., 56(4), 931-934.
[16] Bento, L., Rein, P., Sabliov, C., Boldor, D., & Coronel, P. (2006). C Massecuite re-heating using microwaves. J. Am. Soc. Sugar Cane Technol., 26, 1-13.
[17] Coronel, P., Simunovic, J., & Sandeep, K. (2003). Temperature profiles within milk after heating in a continuous‐flow tubular microwave system operating at 915 MHz. J. Food Sci., 68(6), 1976-1981.
[18] Sabliov, C. M., Boldor, D., Coronel, P., & Sanders, T. H. (2008). Continuous microwave processing of peanut beverages. J Food Process Pres., 32(6), 935-945.
[19] Tribess, T. B., & Tadini, C. C. (2006). Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions. J. Sci. Food Agric., 86(9), 1328-1335.
[20] Tang, J. (2015). Unlocking potentials of microwaves for food safety and quality. J. Food Sci., 80(8), E1776-E1793.
Innovative Food Technologies
Volume 7, Issue 4
August 2020
Pages 611-625

Files

History

  • Receive Date: 09 December 2019
  • Revise Date: 20 March 2020
  • Accept Date: 23 November 2020

Share

How to cite

Statistics