A new chemical marker method for determining heating patterns in microwave pasteurization

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-03-27 DOI:10.1016/j.jfoodeng.2025.112593

Xu Zhou , Huimin Lin , Cheng-You Wu , Shyam S. Sablani , Juming Tang

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引用次数: 0

Abstract

Microwave pasteurization provides faster heating and better product quality than conventional thermal pasteurization of pre-packaged foods, but determining microwave heating patterns is a challenge. This study developed a new chemical marker method using a fructose-lysine gellan gel model food to visualize heating patterns in packages. Isothermal heating tests at 70, 80, and 90 °C showed that L∗ values of the model food followed first-order reaction kinetics. There was a strong correlation between the L∗ values and pasteurization lethality (F_90°C), suggesting that the changed L∗ values in the model food could indicate cumulative time-temperature effects of pasteurization. A color map of the model food was created based on L∗ values. The map clearly identified hot and cold spots in the heated model foods, which matched the results from both computer simulations and direct temperature measurements. This study presents a new, cost-effective chemical marker method suitable for rapidly mapping microwave heating patterns in industrial pasteurization processes.

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一种测定微波巴氏杀菌过程中加热模式的化学标记新方法

与传统的预包装食品热巴氏杀菌法相比，微波巴氏杀菌法加热更快，产品质量更好，但确定微波加热模式是一项挑战。这项研究利用果糖-赖氨酸结冷凝胶模型食品开发了一种新的化学标记方法，用于观察包装中的加热模式。70、80 和 90 °C 等温加热试验表明，模型食品的 L∗ 值遵循一阶反应动力学。L∗ 值与巴氏杀菌致死率（F90°C）之间有很强的相关性，这表明模型食品中 L∗ 值的变化可表明巴氏杀菌的时间-温度累积效应。根据 L∗ 值绘制了模型食品的色谱图。该图清楚地标明了加热后的模型食品中的热点和冷点，这与计算机模拟和直接温度测量的结果相吻合。这项研究提出了一种新的、经济有效的化学标记方法，适用于快速绘制工业巴氏杀菌过程中的微波加热模式图。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.