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Microwave-radiation-in-food-preservation, since food is generally of low thermal conductivity, heating by conventional methods remains relatively slow. thanks to its volumetric and rapid heating, microwave (mw) technology is successfully used in many applications of food processing. in this chapter, fundamental principles of mw heating are briefly presented. mw drying and mw microbial decontamination are extensively reviewed as .... Advertisements: the following article highlights the four radiation techniques for preservation of food: the techniques are:- 1. irradiation 2. microwave radiation 3. uv radiation 4. ionizing radiation radiation technique # 1. irradiation: electromagnetic (e.m.) radiation is a way in which energy can be propagated through space. it is characterized in terms of its wavelength a, […], since food is generally of low thermal conductivity, heating by conventional methods remains relatively slow. thanks to its volumetric and rapid heating, microwave (mw) technology is successfully ....

Abstract. both irradiation and microwave heating employ radiant energies which affect foods when their energy is absorbed, whereas ohmic heating raises the temperature of foods by passing an electrical current through the food., food preservation conservation and preservation of food. the effects of radiation on the cells of living or vegetable matter are used to the preservation of certain foods of which they destroy microorganisms and parasites.

Abstract. food irradiation and microwave heating are entirely different processes with distinct and separate objectives. nevertheless, it is appropriate to consider them in a single chapter since they do share some common features., food preservation - food preservation - food irradiation: food irradiation involves the use of either high-speed electron beams or high-energy radiation with wavelengths smaller than 200 nanometres, or 2000 angstroms (e.g., x-rays and gamma rays). these rays contain sufficient energy to break chemical bonds and ionize molecules that lie in their path.. Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. however, only thermal treatment triggers many unwanted biochemical reactions, which leads to undesirable sensorial and nutritional effects. therefore, a number of nontraditional preservation techniques are being developed to satisfy consumer demand with regard to nutritional and sensory ..., background: black pepper (piper nigrum l.) is exposed to microbial contamination which could potentially create public health risk and also rejection of consignments in the export market due to non-adherance to microbial safety standards. the present study investigates the use of microwave (mw) radiation for microbial load reduction in black pepper and analyses the effect on quality..

Food irradiation is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams, without direct contact to the food product. food irradiation is used to improve food safety by extending product shelf life (preservation), reducing the risk of foodborne illness, delaying or eliminating sprouting or ripening, by sterilization of foods ...


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