scholarly journals Inactivation of Salmonella enteritidis on raw poultry using microwave heating

2005 ◽  
Vol 48 (6) ◽  
pp. 939-945 ◽  
Author(s):  
Amanda B. Pucciarelli ◽  
Fernando O. Benassi
Keyword(s):  
Microwave Heating ◽  
High Power ◽  
Salmonella Enteritidis ◽  
Power Level ◽  
Heating Time ◽  
Higher Power ◽  
Power Setting ◽  
High Power Level ◽  
Raw Poultry ◽  
The Relationship

The effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of Salmonella Enteritidis isolated from chicken carcasses, in relation to the time of heating at two power settings: high (power level 10) and medium (power level 6); The relationship between heating time and temperature was also been studied. The destruction was 6.4 log cycles at time 95 sec for the high power level, and 5 log cycles at time 140 sec for medium power setting. After 110 sec for higher power level, no survival of Salmonella Enteritidis was detected in samples (100g), but at 140 sec for medium power level, these food pathogens were still present.

High-power-level microwave multimeter

1994 ◽  
Vol 37 (3) ◽  
pp. 347-351
Author(s):  
A. V. Myl'nikov
Keyword(s):  
High Power ◽  
Power Level ◽  
High Power Level

High-power microwave double-resonance experiments

1969 ◽  
Vol 47 (21) ◽  
pp. 2343-2350 ◽  
Author(s):  
Takeshi Oka
Keyword(s):  
Fine Structure ◽  
Ethylene Oxide ◽  
High Power ◽  
Power Level ◽  
Double Resonance ◽  
Pumping Power ◽  
High Power Microwave ◽  
High Power Level ◽  
First Time ◽  
Power Microwave

Several microwave double-resonance experiments using high pumping power have been carried out in ethylene oxide molecules. The characteristics of the double resonance, such as the splitting or the "pulling" of the signal, have been observed magnified by the use of high power. The M fine structure of the signal has been observed for the first time. By the use of collision-induced transitions, the formula of Karplus and Schwinger for saturation has been confirmed at the high-power level. Applications of the technique for additional studies of molecular problems are discussed.

Enzymatic Inactivation of Oil Palm Fruits: Comparison of Microwave Irradiation and Steam Bath Process

2014 ◽  
Vol 69 (5) ◽  
Author(s):  
Maya Sarah ◽  
Mohd Rozainee Taib ◽  
Abdul Adamu
Keyword(s):  
Microwave Irradiation ◽  
Palm Oil ◽  
High Power ◽  
Oil Palm ◽  
Power Level ◽  
Oil Quality ◽  
Microwave Sterilization ◽  
High Power Level ◽  
Palm Fruits ◽  
Stripping Efficiency

The study on microwave irradiation and steam batch process to sterilize oil palm fruits is carried out to investigate their effectiveness on lipase inactivation. The inactivation parameters, palm oil quality, and stripping efficiency were evaluated. Evaluation on the inactivation parameters, such as decimal reduction time (D-value) and kinetic constant (k), were conducted to study the sterilization dependency on time and temperature. Microwave sterilization required only 14.085 to 16.949 minutes to inactivate lipase at temperature of 76.5°C (max), while steam batch sterilization required more than 90 minutes to obtained similar level of free fatty acid (FFA) at higher temperature (80 to 105°C). The quality of palm oil was indicated by the concentration of FFA in palm oil. Sterilization of either by microwave irradiation or steam batch sterilization reduced lipase’s activity significantly, which is indicated by FFA concentration of below 1%. Stripping efficiency from microwave sterilization at various power level after 16 minutes were 27% (medium power level), 58.5% (medium high power level), and 61% (high power level), respectively.

scholarly journals Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity

2016 ◽  
Vol 23 (1) ◽  
pp. 36-45 ◽  
Author(s):  
Mitra Arjmandi ◽  
Mariano Otón ◽  
Francisco Artés ◽  
Francisco Artés-Hernández ◽  
Perla A Gómez ◽  
...  
Keyword(s):  
Microwave Heating ◽  
High Power ◽  
Pectin Methylesterase ◽  
Color Retention ◽  
Higher Power ◽  
Long Time ◽  
Hue Angle ◽  
Microwave Pasteurization ◽  
The Stability ◽  
Short Time

The effect of a pasteurization treatment at 90 ± 2 ℃ for 35 s provided by continuous microwave under different doses (low power/long time and high power/short time) or conventional pasteurization on the quality of orange-colored smoothies and their changes throughout 45 days of storage at 5 ℃ was investigated. A better color retention of the microwave pasteurization- treated smoothie using high power/short time than in conventionally processed sample was evidenced by the stability of the hue angle. The continuous microwave heating increased the viscosity of the smoothie more than the conventional pasteurization in comparison with non-treated samples. Lower residual enzyme activities from peroxidase, pectin methylesterase and polygalacturonase were obtained under microwave heating, specifically due to the use of higher power/shorter time. For this kind of smoothie, polygalacturonase was the more thermo-resistant enzyme and could be used as an indicator of pasteurization efficiency. The use of a continuous semi-industrial microwave using higher power and shorter time, such as 1600 W/206 s and 3600 W/93 s, resulted in better quality smoothies and greater enzyme reduction than conventional thermal treatment.

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