Microwave treatment for improved quality and safety of dehydrated pitted apricots

Dehydrated pitted apricots are widely used as a ready meal ingredient, which renders control of their quality and safety a relevant issue. Pitted apricots are rich in sugars, moisture and organic acids that serve a good medium for microorganisms. Therefore, these products require presale processing. Microwave treatment proved effective for the processing of raw and finished food products. Its impact on microorganisms depends on variant criteria, including taxonomic affiliation, total counts, dielectric cell properties and the treatment dose. The research aimed to study death kinetics in the native dried apricot surface microflora and its growth during subsequent storage. In this respect, we have studied the microwave treatment impact on dried apricot surface microflora depending on treatment dose and determined the residual microflora growth rate during subsequent storage. The doses of 120, 180 and 240 kJ at a 200 W radiation power have been shown to reduce baseline contamination of dehydrated pitted apricots by three orders of magnitude. Statistical kinetics analyses demonstrated a retarded surface microflora growth during subsequent storage. Microwave doses of 120–240 kJ (accounting for ±0.4 lg CFU/g error) exhibited a similar microflora dynamics in subsequent storage. The exposure of dried apricots to a lowest microwave field of 120 kJ ensured stability of the product microbiological dynamics.

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Rice protein radicals: growth and stability under microwave treatment

RSC Advances ◽

10.1039/c6ra15402f ◽

2016 ◽

Vol 6 (100) ◽

pp. 97825-97831 ◽

Cited By ~ 8

Author(s):

Da-ming Fan ◽

Bo Hu ◽

Lu-fen Lin ◽

Lue-lue Huang ◽

Ming-fu Wang ◽

...

Keyword(s):

Free Radicals ◽

Protein Structure ◽

Microwave Field ◽

Microwave Treatment ◽

Rice Protein ◽

Protein Radicals

Carbon-centred radicals are revealed in the microwave treated rice protein samples. The change of protein structure in a microwave field is often presumed to be caused by free radicals.

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The effect of microwave treatment on the quality and safety of packaged food ingredients with a low moisture content

Processes and Food Production Equipment ◽

10.17586/2310-1164-2017-10-3-3-9 ◽

2017 ◽

pp. 3-9 ◽

Cited By ~ 1

Author(s):

D.A. Baranenko ◽

A.E. Borisov ◽

I.I. Borisova

Keyword(s):

Moisture Content ◽

Microwave Treatment ◽

Quality And Safety ◽

Food Ingredients ◽

Packaged Food

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Oxidation of High Titanium Slag through Microwave Treatment

High Temperature Materials and Processes ◽

10.1515/htmp-2014-0032 ◽

2015 ◽

Vol 34 (5) ◽

Author(s):

Kun Yang ◽

Libo Zhang ◽

Jinhui Peng ◽

Hongbo Zhu ◽

Guo Chen ◽

...

Keyword(s):

Microwave Field ◽

Slag Phase ◽

Oxidation Process ◽

Microwave Treatment ◽

Transformation Process ◽

Titanium Slag ◽

Ti Oxides ◽

High Dielectric Loss ◽

High Dielectric ◽

Reaction Processes

AbstractDue to its special nature of microwave heating, the reaction processes of high dielectric loss materials under microwave field draw more and more attention. This work attempts to figure out microwave oxidation process of high titanium slag. Based on a through analysis, it can be concluded that high titanium slag phase transformation process under microwave field can be divided into four stages: (i) crystallization of amorphous Fe, Mg, and Ti oxides, (ii) decomposition of Fe

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Experimental Study on the Disposal of Polymer Flooding Produced Water of Oilfield by Microwave Radiation

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.807-809.1151 ◽

2013 ◽

Vol 807-809 ◽

pp. 1151-1154

Author(s):

Hua Yi Jiang ◽

Pan Xiong ◽

Zhan Sheng Wei ◽

Cheng Ji

Keyword(s):

Microwave Radiation ◽

Produced Water ◽

Radiation Power ◽

New Technology ◽

Microwave Treatment ◽

Polymer Flooding ◽

Water Bath ◽

Good Prospect ◽

Effect Of Treatment ◽

Water Bath Heating

Microwave treating polymer flooding produced water of oilfield (PFPWO) is a new technology in the sewage treatments. Compare the effect of treating water samples by conventional water bath heating and microwave radiation, and analysis the microwave radiation power and time on the effect of treatment by experiment. The result shows that the disposed effect of microwave radiation is better than conventional water bath heating for PFPWO, and there exists a best power and time. It can be seen that microwave treatment has a good prospect for promoting.

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Risk Analysis of Quality and Safety for Laser Pointer with Remote Control

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.968.263 ◽

2014 ◽

Vol 968 ◽

pp. 263-266

Author(s):

Xia Liu ◽

Ming Lei ◽

Hu Wei Liu ◽

Yin Cao ◽

Xiao Hong Gao

Keyword(s):

Laser Radiation ◽

Remote Control ◽

Risk Analysis ◽

Radiation Power ◽

Quality And Safety ◽

Laser Pointer ◽

Multimedia Teaching ◽

Improper Use ◽

Laws And Regulations

Multimedia teaching and lecturing have been widely used nowadays, and then the technology of laser pointer with remote control appears in order to satisfy the requirements. The radiation power of some laser pointers is large, which may be lead to impaired eyes due to improper use. The hazard of laser radiation was analyzed. The standards, laws and regulations of the domestic and foreign were compared. Some suggestions and measures of perfecting the relative standards, strengthening consumers' education and industry rectification were provided.

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THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS

Food systems ◽

10.21323/2618-9771-2019-2-3-9-12 ◽

2019 ◽

Vol 2 (3) ◽

pp. 9-12

Author(s):

N. S. Shishkina ◽

O. V. Karastoyanova ◽

L. A. Borchenkova ◽

N. V. Korovkina ◽

N. I. Fedyanina

Keyword(s):

Mass Fraction ◽

Microwave Field ◽

Soluble Solids ◽

Physical Methods ◽

Low Temperature Storage ◽

Solids Content ◽

Subsequent Storage ◽

Temperature Storage

The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage.

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Characteristics of Metallurgical Waste Slag and its Heating Behavior in a Microwave Field

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.680.574 ◽

2016 ◽

Vol 680 ◽

pp. 574-579

Author(s):

Qi Nan Li ◽

Guo Jun Ma ◽

Xiang Zhang ◽

Xun Cai

Keyword(s):

Weight Loss ◽

Microwave Field ◽

Converter Slag ◽

Steel Slag ◽

Microwave Treatment ◽

Absorption Capacity ◽

Metallurgical Slag ◽

Metallurgical Waste ◽

Crystalline Phases ◽

Heating Behavior

Four kinds of typical metallurgical waste slags were characterized with their chemical composition, crystalline phases, microstructure and thermal behavior. The heating behavior of these slags in a microwave field were also examined. The results show that there is a high content of CaO in these waste slags. When the metallurgical waste slags were heated from room temperature to 1300°C, the weight loss of Blast Furnace (BF) slag and ladle furnace (LF) refining slag are only 2.25% and 0.9%, respectively, while the weight loss of Basic Oxygen Furnace (BOF) slag and electric arc furnace (EAF) slag are more than 5%. These metallurgical waste slags have a good absorption capacity for the microwave irradiation, the absorption capacity of microwave decreases in the order of converter slag > EAF carbon steel slag > baste furnace slag. In addition, the temperature-rising rates of the metallurgical waste slags increase with the microwave power and the quality or the particle sizes of slags. Furthermore, the crystalline phases of treated slag with microwave are similar with that of the untreated metallurgical slag. A number of internal cracks in particles of metallurgical slag can be found or extended after microwave treatment.

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Application of the microwave field in jelly products technology

Technology audit and production reserves ◽

10.15587/2706-5448.2021.226429 ◽

2021 ◽

Vol 2 (3(58)) ◽

pp. 6-13

Author(s):

Andriy Foshchan ◽

Viktoriya Yevlash ◽

Olena Aksonova ◽

Natalia Murlykina ◽

Inna Piliugina

Keyword(s):

Microwave Field ◽

Critical Concentration ◽

Qualitative Change ◽

Microwave Treatment ◽

High Price ◽

Single Node ◽

Gelling Agents ◽

Product Formulation ◽

Agar Solution ◽

Competitive Products

The object of research is the agar-based chocolate-jelly cake technology. Due to the annual decrease in the production of natural jelly-forming agents and their high price, the possibilities of improving the qualitative change in their functional properties are being studied. In this connection, various methods of modification by gelling agents, both chemical and physical, are proposed. It is proposed to use the field of ultra-high frequencies (UHF) during the preparation of agar-sugar-treacle syrup in the "Chocolate-jelly" cake technology, as a result of which the consumption of gelling agents is reduced to 40 %. Microwave processing of the swollen gelling substance allows to reduce its consumption without introducing other components into the product formulation and without significant changes in the production process. It is shown that microwave treatment of a 1 % agar solution leads to an increase in the strength of the formed jellies by 40 %. It was found that microwave treatment leads to an increase in the melting temperature of the jelly in comparison with the untreated sample. It was revealed that hysteresis is observed at solidification and melting temperatures, the value of which ranges from 10 to 30 °C. Microwave treatment of a polysaccharide solution in a microwave field reduces the critical concentration of the transition of the molecular structure of the gel to the supramolecular one. Comparison of the enthalpies of melting of agar jelly after microwave treatment and jelly without finishing indicates that a larger number of hydrogen bonds are involved in the formation of a single node of the structure network. The improved technology of the "Chocolate-jelly" cake based on agar differs from the traditional one in that the dissolution by gelling agents is carried out under the action of a microwave field, which makes it possible to reduce the prescription amount of agar. The proposed method of processing a 1 % agar solution with an ultrahigh frequency field leads to the strengthening of the jelly structure, and due to this, the costs of gelling agents in the production of jelly products are reduced and leads to a decrease in its cost. The implementation of the plan will expand the range of jelly products and create competitive products in the confectionery market.

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