Unlocking Potentials of Microwaves for Food Safety and Quality

Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short‐time in‐package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to t...

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Published in	Journal of food science Vol. 80; no. 8; pp. E1776 - E1793
Main Author	Tang, Juming
Format	Journal Article
Language	English
Published	United States Blackwell Publishing Ltd 01.08.2015 Wiley Subscription Services, Inc John Wiley & Sons, Ltd
Subjects	compliance Cooking - methods E: Food Engineering and Materials Science energy Food Microbiology Food Packaging Food plants Food Quality Food Safety Food science Foods Government regulations heat Heating Hot Temperature Humans Mats microwave microwave treatment Microwaves Pasteurization Pasteurization - methods Polymers process design Safety Sterilization systems engineering food safety pasteurization food quality microwave sterilization
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Abstract	Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short‐time in‐package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave‐assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single‐mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation.
AbstractList	Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation. Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation. Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation.Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation.
Author	Tang, Juming
Author_xml	– sequence: 1 givenname: Juming surname: Tang fullname: Tang, Juming email: jtang@wsu.edu organization: Dept., of Biological Systems Engineering, Washington State Univ, WA, 509-335-2140, Pullman, U.S.A
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Keywords	food safety pasteurization food quality microwave sterilization
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Snippet	Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short‐time in‐package... Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package...
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SubjectTerms	compliance Cooking - methods E: Food Engineering and Materials Science energy Food Microbiology Food Packaging Food plants Food Quality Food Safety Food science Foods Government regulations heat Heating Hot Temperature Humans Mats microwave microwave treatment Microwaves Pasteurization Pasteurization - methods Polymers process design Safety Sterilization systems engineering
Title	Unlocking Potentials of Microwaves for Food Safety and Quality
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