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No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

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dc.contributor Universitat de Vic. Escola Politècnica Superior
dc.contributor.author Géczi, Gabor
dc.contributor.author Horváth, Márk
dc.contributor.author Kaszab, Tímea
dc.contributor.author Garnacho Alemany, Gonzalo
dc.date.accessioned 2014-01-30T12:01:45Z
dc.date.available 2014-01-30T12:01:45Z
dc.date.created 2013
dc.date.issued 2013
dc.identifier.citation Geczi, G., Horvath, M., Kaszab, T., & Alemany, G. G. (2013). No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods. Plos One, 8(1), e53720. ca_ES
dc.identifier.issn 1932-6203
dc.identifier.uri http://hdl.handle.net/10854/2658
dc.description.abstract Extension of shelf life and preservation of products are both very important for the food industry. However, just as with other processes, speed and higher manufacturing performance are also beneficial. Although microwave heating is utilized in a number of industrial processes, there are many unanswered questions about its effects on foods. Here we analyze whether the effects of microwave heating with continuous flow are equivalent to those of traditional heat transfer methods. In our study, the effects of heating of liquid foods by conventional and continuous flow microwave heating were studied. Among other properties, we compared the stability of the liquid foods between the two heat treatments. Our goal was to determine whether the continuous flow microwave heating and the conventional heating methods have the same effects on the liquid foods, and, therefore, whether microwave heat treatment can effectively replace conventional heat treatments. We have compared the colour, separation phenomena of the samples treated by different methods. For milk, we also monitored the total viable cell count, for orange juice, vitamin C contents in addition to the taste of the product by sensory analysis. The majority of the results indicate that the circulating coil microwave method used here is equivalent to the conventional heating method based on thermal conduction and convection. However, some results in the analysis of the milk samples show clear differences between heat transfer methods. According to our results, the colour parameters (lightness, red-green and blue-yellow values) of the microwave treated samples differed not only from the untreated control, but also from the traditional heat treated samples. The differences are visually undetectable, however, they become evident through analytical measurement with spectrophotometer. This finding suggests that besides thermal effects, microwave-based food treatment can alter product properties in other ways as well. ca_ES
dc.format application/pdf
dc.format.extent 12 p. ca_ES
dc.language.iso eng ca_ES
dc.publisher Public Library of Science ca_ES
dc.rights Aquest document està subjecte a aquesta llicència Creative Commons ca_ES
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/es/ ca_ES
dc.subject.other Microones -- Aplicacions industrials ca_ES
dc.title No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods ca_ES
dc.type info:eu-repo/semantics/article ca_ES
dc.identifier.doi https://doi.org/10.1371/journal.pone.0053720
dc.rights.accesRights info:eu-repo/semantics/openAccess ca_ES
dc.type.version info:eu-repo/publishedVersion ca_ES
dc.indexacio Indexat a SCOPUS
dc.indexacio Indexat a WOS/JCR ca_ES

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