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4 results on '"power and temperature control"'

1. Optimization of the microwave drying process for potato chips based on the measurement of dielectric properties.

Author

Luo, GuiYi, Song, ChunFang, Hongjie, Pu, Li, Zhenfeng, Xu, Wanxiu, Raghavan, G.S.V., Chen, Haiying, and Jin, Guangyuan

Subjects
*MICROWAVE drying, *DIELECTRIC measurements, *POTATO chips, *DIELECTRIC properties, *MICROWAVES, *TEMPERATURE control, *DIELECTRIC materials
Abstract

A microwave drying system with functions of automatic power and temperature control was developed to dry potato chips. The mass and moisture content of the sample are available online. The dielectric properties of the samples were measured during microwave drying, during which the microwave absorption capacity of the samples was analyzed. Afterward, a reasonable power and temperature control scheme was formulated. The enhanced microwave drying technology of potato chips is found by comparing product quality under different schemes. Results show that the change in the dielectric properties of materials during microwave drying is closely related to moisture and temperature variations. A three-stage different temperature control with predefined variable power profiles resulted in the best product quality. [ABSTRACT FROM AUTHOR]

Published
2019
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2. A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity.

Author

Reverte-Ors, Juan D., Pedreño-Molina, Juan L., Fernández, Pablo S., Lozano-Guerrero, Antonio J., Periago, Paula M., and Díaz-Morcillo, Alejandro

Subjects
*SINGLE-mode optical fibers, *FOOD sterilization, *TASTE testing of food, *HIGH temperatures, *TEMPERATURE measurements
Abstract

In this paper, a novel technique to achieve precise temperatures in food sterilization has been proposed. An accurate temperature profile is needed in order to reach a commitment between the total removal of pathogens inside the product and the preservation of nutritional and organoleptic characteristics. The minimal variation of the target temperature in the sample by means of a monitoring and control software platform, allowing temperature stabilization over 100 °C, is the main goal of this work. A cylindrical microwave oven, under pressure conditions and continuous control of the microwave supply power as function of the final temperature inside the sample, has been designed and developed with conditions of single-mode resonance. The uniform heating in the product is achieved by means of sample movement and the self-regulated power control using the measured temperature. Finally, for testing the sterilization of food with this technology, specific biological validation based on Bacillus cereus as a biosensor of heat inactivation has been incorporated as a distribution along the sample in the experimental process to measure the colony-forming units (CFUs) for different food samples (laboratory medium, soup, or fish-based animal by-products). The obtained results allow the validation of this new technology for food sterilization with precise control of the microwave system to ensure the uniform elimination of pathogens using high temperatures. [ABSTRACT FROM AUTHOR]

Published
2017
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3. A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

Author

Alejandro Díaz-Morcillo, Paula M. Periago, Pablo S. Fernández, Antonio Jose Lozano-Guerrero, J.L. Pedreno-Molina, Juan D. Reverte-Ors, and Ministerio de Economía y Competitividad

Subjects
Novel technique, Materials science, Microbiological food safety, microbiological food safety, Microwave oven, animal by-products, Organoleptic, 02 engineering and technology, lcsh:Chemical technology, Biochemistry, Article, Analytical Chemistry, 0404 agricultural biotechnology, Power and temperature control, biosensors, microwave cavity, power and temperature control, sterilization, 0202 electrical engineering, electronic engineering, information engineering, lcsh:TP1-1185, Electrical and Electronic Engineering, Process engineering, Instrumentation, Microwave cavity, Teoría de la Señal y las Comunicaciones, Animal by-products, 3309.25 Esterilización de Alimentos, business.industry, Single-mode optical fiber, Sterilization, 020206 networking & telecommunications, 04 agricultural and veterinary sciences, Sterilization (microbiology), 040401 food science, Atomic and Molecular Physics, and Optics, Biosensors, business, Microwave, Biomedical engineering, Power control
Abstract

In this paper, a novel technique to achieve precise temperatures in food sterilization has been proposed. An accurate temperature profile is needed in order to reach a commitment between the total removal of pathogens inside the product and the preservation of nutritional and organoleptic characteristics. The minimal variation of the target temperature in the sample by means of a monitoring and control software platform, allowing temperature stabilization over 100 °C, is the main goal of this work. A cylindrical microwave oven, under pressure conditions and continuous control of the microwave supply power as function of the final temperature inside the sample, has been designed and developed with conditions of single-mode resonance. The uniform heating in the product is achieved by means of sample movement and the self-regulated power control using the measured temperature. Finally, for testing the sterilization of food with this technology, specific biological validation based on Bacillus cereus as a biosensor of heat inactivation has been incorporated as a distribution along the sample in the experimental process to measure the colony-forming units (CFUs) for different food samples (laboratory medium, soup, or fish-based animal by-products). The obtained results allow the validation of this new technology for food sterilization with precise control of the microwave system to ensure the uniform elimination of pathogens using high temperatures. This work was supported by the Ministerio de Economía y Competitividad under the project with reference DPI2014-61857-EXP.

Published
2017

4. A novel technique for sterilization using a power self-regulated single-mode microwave cavity

Author

Ministerio de Economía y Competitividad, Reverte Ors, Juan David, Pedreño Molina, Juan Luis, Fernández Escámez, Pablo Salvador, Lozano Guerrero, Antonio José, Periago Bayonas, Paula María, Díaz Morcillo, Alejandro Benedicto, Ministerio de Economía y Competitividad, Reverte Ors, Juan David, Pedreño Molina, Juan Luis, Fernández Escámez, Pablo Salvador, Lozano Guerrero, Antonio José, Periago Bayonas, Paula María, and Díaz Morcillo, Alejandro Benedicto

Abstract

In this paper, a novel technique to achieve precise temperatures in food sterilization has been proposed. An accurate temperature profile is needed in order to reach a commitment between the total removal of pathogens inside the product and the preservation of nutritional and organoleptic characteristics. The minimal variation of the target temperature in the sample by means of a monitoring and control software platform, allowing temperature stabilization over 100 °C, is the main goal of this work. A cylindrical microwave oven, under pressure conditions and continuous control of the microwave supply power as function of the final temperature inside the sample, has been designed and developed with conditions of single-mode resonance. The uniform heating in the product is achieved by means of sample movement and the self-regulated power control using the measured temperature. Finally, for testing the sterilization of food with this technology, specific biological validation based on Bacillus cereus as a biosensor of heat inactivation has been incorporated as a distribution along the sample in the experimental process to measure the colony-forming units (CFUs) for different food samples (laboratory medium, soup, or fish-based animal by-products). The obtained results allow the validation of this new technology for food sterilization with precise control of the microwave system to ensure the uniform elimination of pathogens using high temperatures.

Published
2017

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