MICROWAVE HEATING IN FOOD PROCESSING

By Juming Tang, Feng Hao, M. Lau. 2002

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High-temperature-short-time thermal quarantine methods (2000, background): “Nelson and Payne (1982) reported 100% kill in the pecan weevil, Curculio caryae (Horn), with 40 MHz RF treatment of shelled and in-shell pecans when the kernel temperature was raised to 53°C in 15 s.”
Recent Studies Related to Microwave Processing of Fluid Foods (2011, background): “…a complex process which depends upon the propagation of microwaves governed by Maxwell’s equations for electromagnetic waves, the interactions between microwaves and foods determined by dielectric properties, and heat dissipation governed by basic heat and mass transfer theories (Tang et al. 2002).”
DIELECTRIC PROPERTIES OF DEHYDRATED APPLES AS AFFECTED BY MOISTURE AND TEMPERATURE (2002, background): “The penetration depth of microwaves in deionized water at room temperature is 122.5 mm at 915 MHz and 16.8 mm 134 TRANSACTIONS OF THE ASAE at 2450 MHz (Tang et al., 2002).”
Permittivity and Measurements (2005, background): “For low-moisture media, bound water plays a major role in dielectric heating in the frequency range between 20 and 30 GHz [10,11] at room temperature (201C) [12].”
Microwave-Assisted Drying: A Review of the State-of-the-Art (2016, background): “Contribution of different dispersion mechanisms in biological materials as affected by frequency and temperature([30]) based on Roebuck and Goldblith.”