Original Article
Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450 MHz
Pedro Henrique Sobreiro,
Laura Naomi Isozaki Sato,
Jorge Andrey Wilhelms Gut,
Pedro Henrique Sobreiro
Department of Chemical Engineering, Escola Politécnica, University of São Paulo, São Paulo, Brazil
Search for more papers by this authorLaura Naomi Isozaki Sato
Department of Chemical Engineering, Escola Politécnica, University of São Paulo, São Paulo, Brazil
Search for more papers by this authorCorresponding Author
Jorge Andrey Wilhelms Gut
Department of Chemical Engineering, Escola Politécnica, University of São Paulo, São Paulo, Brazil
FoRC - Food Research Center, University of São Paulo, São Paulo, Brazil
Correspondence
Jorge Andrey Wilhelms Gut, Department of Chemical Engineering, Escola Politécnica, University of São Paulo, SP 05508-010, Brazil.
Email: [email protected]
Search for more papers by this authorPedro Henrique Sobreiro,
Laura Naomi Isozaki Sato,
Jorge Andrey Wilhelms Gut,
Pedro Henrique Sobreiro
Department of Chemical Engineering, Escola Politécnica, University of São Paulo, São Paulo, Brazil
Search for more papers by this authorLaura Naomi Isozaki Sato
Department of Chemical Engineering, Escola Politécnica, University of São Paulo, São Paulo, Brazil
Search for more papers by this authorCorresponding Author
Jorge Andrey Wilhelms Gut
Department of Chemical Engineering, Escola Politécnica, University of São Paulo, São Paulo, Brazil
FoRC - Food Research Center, University of São Paulo, São Paulo, Brazil
Correspondence
Jorge Andrey Wilhelms Gut, Department of Chemical Engineering, Escola Politécnica, University of São Paulo, SP 05508-010, Brazil.
Email: [email protected]
Search for more papers by this authorFunding information: Conselho Nacional de Desenvolvimento Científico e Tecnológico;
Abstract
A model food based on aqueous solutions of sucrose and sodium chloride is proposed for studying the microwave-assisted pasteurization of fruit juices and nectars. Relative electrical permittivity, dielectric loss factor, and electrical conductivity of solutions with sucrose up to 40.0 g/100 mL and sodium chloride up to 1.6 g/100 mL were experimentally determined and successfully correlated with concentrations and temperature (from 10 to 90 °C). By adjusting the concentrations of the solutes, it was possible to satisfactorily match the dielectric behavior of 12 examples of products. Thermophysical and flow properties of the model food (density, specific heat, thermal conductivity, and viscosity) could be estimated from literature data, which is useful for process simulation.
Practical applications
Continuous flow microwave heating is an emerging technology with a potential to be used in the thermal processing of liquid foods. Model foods are important to study heating patterns, test prototypes, test process control, or tuning strategies, to be used as sterilization solutions, or carrier of chemical, biological, or enzymatic markers. The model food proposed here can match dielectric properties of fruit juices or nectars.
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