The effects of continuous flow microwave treatment and conventional heating on the nutritional value of milk as shown by influence on vitamin B 1 retention

1999 ◽  
Vol 209 (5) ◽  
pp. 352-354 ◽  
Author(s):  
Isabel Sierra ◽  
Concepción Vidal-Valverde ◽  
Agustín Olano
Keyword(s):  
Continuous Flow ◽  
Nutritional Value ◽  
Microwave Treatment ◽  
Conventional Heating ◽  
Vitamin B

Vitamin B1 and B6 Retention in Milk after Continuous-Flow Microwave and Conventional Heating at High Temperatures

2001 ◽  
Vol 64 (6) ◽  
pp. 890-894 ◽  
Author(s):  
ISABEL SIERRA ◽  
CONCEPCIÓN VIDAL-VALVERDE
Keyword(s):  
High Temperatures ◽  
Continuous Flow ◽  
Vitamin B6 ◽  
Vitamin B1 ◽  
Raw Milk ◽  
Microwave Treatment ◽  
Conventional Heating ◽  
Conventional System ◽  
Tubular Heat Exchanger ◽  
Heating And Cooling

The effect of continuous-flow microwave treatment at high temperatures on the retention of vitamins B1 and B6 in raw milk with different fat content was evaluated. Results were compared with those obtained using a conventional system (tubular heat exchanger) with the same heating and cooling phases. Heat treatment of whole (3.4% fat) and skim (0.5% fat) milk at 90°C produced no losses of vitamin B1 or vitamin B6 (pyridoxamine and pyridoxal). However, at 110 and 120°C, while vitamin B1 content of milk remained constant, pyridoxamine increased (4 to 5% and 9 to 11%, respectively) and pyridoxal decreased (5 to 6% and 9 to 12%, respectively). Under the assayed conditions, no differences were observed between the content of these vitamins in conventionally and continuous-flow microwave-treated milk.

Assessment of the Thermal Treatment of Milk during Continuous Microwave and Conventional Heating

1996 ◽  
Vol 59 (8) ◽  
pp. 889-892 ◽  
Author(s):  
ROSINA LOPEZ-FANDIÑO ◽  
MAR VILLAMIEL ◽  
NIEVES CORZO ◽  
AGUSTIN OLANO
Keyword(s):  
Heat Treatment ◽  
Continuous Flow ◽  
Thermal Denaturation ◽  
Microwave Treatment ◽  
Conventional Heating ◽  
Treatment Intensity ◽  
Heat Distribution ◽  
Conventional System ◽  
Effective System ◽  
Β Lactoglobulin

The effect of continuous-flow microwave treatment of milk was estimated by using indicators of the heat treatment intensity (β-lactoglobulin denaturation, inactivation of alkaline phosphatase and lactoperoxidase). Results were compared with those obtained using a conventional process having the same heating, holding, and cooling phases. Continuous microwave treatment proved to be an effective system for pasteurizing milk, with the inclusion of a holding phase to maintain the time and temperature conditions required. At high pasteurization temperatures, the extent of thermal denaturation observed with the microwave treatment was lower than that obtained with the conventional system. This result could be attributed to a better heat distribution and the lack of hot surfaces contacting the milk in the case of the microwave unit.

Microwave-Assisted Grafting to MCM-41 Silica and its Application as Catalyst in Flow Chemistry

2011 ◽  
Vol 64 (11) ◽  
pp. 1522 ◽  
Author(s):  
Manuela Oliverio ◽  
Antonio Procopio ◽  
Toma N. Glasnov ◽  
Walter Goessler ◽  
C. Oliver Kappe
Keyword(s):  
Continuous Flow ◽  
Rate Increase ◽  
Flow Chemistry ◽  
Conventional Heating ◽  
Kinetic Effect ◽  
Microwave Technology ◽  
Microwave Assisted ◽  
Technology Control ◽  
First Time ◽  
Mcm 41

Finding environmentally gentle methods to graft Lewis acid on the surface of mesoporous materials is a topic of current interest. Herein we describe the optimization of a preparation procedure of a mesoporous silica-supported ErIII catalyst using the microwave-assisted post-calcination functionalization of Mobil Composition of Matter-41 silica as the key step. The required time for functionalization was reduced from several hours to 10 min using sealed-vessel microwave technology. Control experiments using conventional heating at the same temperature demonstrated that the rate increase is owing to a simple thermal/kinetic effect as a result of the higher reaction temperature. The resulting ErIII catalyst was tested for the first time as a catalyst in the continuous flow deprotection of benzaldehyde dimethylacetal and a complete leaching study was performed.

Briefing: A continuous-flow 915-MHz microwave treatment of dairy manure

2014 ◽  
Vol 9 (3) ◽  
pp. 155-157 ◽  
Author(s):  
Asha Srinivasan ◽  
Sam Bailey ◽  
Jeff MacSween ◽  
Kwang Victor Lo ◽  
Fred Koch ◽  
...  
Keyword(s):  
Continuous Flow ◽  
Microwave Treatment ◽  
Dairy Manure

scholarly journals MANFAAT KESEHATAN BAKTERI ASAM LAKTAT

2019 ◽  
Vol 2 (1) ◽  
pp. 54-60
Author(s):  
Siti Nur Purwandhani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Nutritional Value ◽  
Intestinal Microflora ◽  
Lactobacillus Reuteri ◽  
Health Benefits ◽  
Vitamin B ◽  
Antimicrobial Substances ◽  
Cell Components

Lactic acid bacteria has potential as health-supporting agent because of its role as probiotic that has capability to grow in gastrointestinal tract, and its metabolites/cell components that have health benefits. Health benefits of lactic acid bacteria include balancing intestinal microflora so it can play a role in treating diarrhea, preventing cancer, lowering serum cholesterol, treating lactose intolerant, and preventing constipation. In terms of nutritional value, lactic acid bacteria is capable of increasing the biological value of milk protein, synthesizing vitamin B, inhibiting antinutrient compound, inhibiting toxins production, and producing antimicrobial substances. Examples of lactic acid bacteria strain that can be used as a probiotic are Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei.

scholarly journals The Effect of Heat Treatment on Chalcopyrite

2003 ◽  
Vol 12 (1) ◽  
pp. 23-30 ◽  
Author(s):  
C. Sahyoun ◽  
S. W. Kingman ◽  
N. A. Rowson
Keyword(s):  
Heat Treatment ◽  
Magnetic Susceptibility ◽  
Surface Effect ◽  
Froth Flotation ◽  
Xrd Analysis ◽  
Microwave Treatment ◽  
Phase Changes ◽  
Conventional Heating ◽  
Magnetic Fraction ◽  
Conventional Heat Treatment

The influence of conventional heat treatment and microwave radiation on chalcopyrite was investigated. There was a significant increase in the proportion of material recovered to magnetic fraction and magnetic susceptibility with conventional heating time. XRD analysis detected phase changes in conventional heat-treated chalcopyrite, which increases the magnetic susceptibility of the ore and enables its effective magnetic separation, which is impossible to achieve in its original state.With microwave treatment, the magnetic susceptibility increases and the proportion of material recovered to magnetic fraction on the induced rolls is also increased. However, XRD analysis failed to detect any phase changes. A possible explanation for this observed behaviour is that the more magnetic component that has been formed by microwave treatment is below the threshold of detection of the XRD analyser. Taking into account that results from the froth flotation tests indicated that % weight fraction in the concentrate decreases with microwave exposure time, the change might be due to a surface effect.

Effect of Microwaves on Microorganisms in Foods1,2

1980 ◽  
Vol 43 (8) ◽  
pp. 641-650 ◽  
Author(s):  
DANIEL Y. C. FUNG ◽  
F. E. CUNNINGHAM
Keyword(s):  
Microwave Heating ◽  
Food Systems ◽  
Treatment Time ◽  
Bacterial Species ◽  
Microwave Treatment ◽  
Conventional Heating ◽  
Uniform Heating ◽  
Cereal Products ◽  
Microwave Cooking ◽  
Naturally Occurring

Microwave cooking has increased in popularity in recent years. Since the time to process food is much shorter than with conventional methods, questions have been raised as to the microbial safety of foods cooked with microwaves. The first part of this review includes discussions on the importance of intrinsic and extrinsic characteristics of foods in relation to destruction of microorganisms in microwave-cooked foods, the mechanism of microwave destruction of microorganisms and viewpoints on the thermal and nonthermal destruction of microorganisms. The second part includes data on the effect of time and temperature on microorganisms in microwave-cooked foods, the effect of microwave destruction of microorganisms in different food systems and the effect of microwaves on different bacteria. The last section includes discussions of destruction of microorganisms by microwave cooking of meats, poultry and egg products, dairy products, cereal products, fruit products, vegetables and miscellaneous foods. We observed that (a) microwave heating of food is more “food dependent” than conventional heating, (b) the manufacturer-recommended microwave treatment time for some foods may not destroy high levels of bacteria, (c) use of microwaves in combination with other conventional heating methods results in more uniform heating in foods and destruction of bacteria, (d) heat generated by microwaves kills naturally-occurring microorganisms as long as the size and type of food are carefully correlated with exposure time, (e) microwaves exert different killing effects on individual bacterial species and (f) the question of thermal versus nonthermal effects of microwaves on microorganisms has not been settled. We believe microwave heating is an important method for processing of foods at home, in institutions and in commercial operations. The process is acceptable from the standpoint of food spoilage and food safety as long as the users understand the limitations and possibilities of microwave heating and are aware of some of the major points presented in this review.

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