Feasibility of Aseptic Processing of a Low‐Acid Multiphase Food Product ( <i>salsa con queso</i> ) Using a Continuous Flow Microwave System
P. Kumar, Pablo M. Coronel, Josip Šimunović, K.P. Sandeep
Journal of Food Science
Abstract
Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating. Dielectric properties of 2 different brands of 1 such product (salsa con queso) were measured under continuous flow conditions at a temperature range of 20 to 130 degrees C. At 915 MHz, the dielectric constant ranged from 58.7 at 20 degrees C to 41.3 at 130 degrees C with dielectric loss factor ranging from 41.0 at 20 degrees C to 145.5 at 130 degrees C. The loss tangent at 915 MHz ranged from 0.61 at 20 degrees C to 3.52 at 130 degrees C. The temperature profiles at the outlet during processing of salsa con queso in a 5-kW microwave unit showed a narrow temperature distribution between the center and the wall of the tube. The study showed the feasibility of aseptic processing of salsa con queso using a continuous flow microwave system.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
temperature profiles showed narrow temperature distribution
“The temperature profiles at the outlet during processing of salsa con queso in a 5-kW microwave unit showed a narrow temperature distribution between the center and the wall of the tube”
dielectric constant ranged 58.7 at 20 degrees C to 41.3 at 130 degrees C
“At 915 MHz, the dielectric constant ranged from 58.7 at 20 degrees C to 41.3 at 130 degrees C”
aseptic processing feasible low-acid multiphase food product (salsa con queso)
“Aseptic processing of a low-acid multiphase food product using a continuous flow microwave heating system can combine the advantages of an aseptic process along with those of microwave heating”