فرآیند مایکرویوو در صنایع غذایی

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nicrowave processing on nutritional, sensory, and other quality attributes 

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Introduction + Recent years Increase consumer awareness Growth-in High quality 

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Introduction . a 1 Recent years- Increase consumer awareness Growtirin High quality 

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Introduct 11 5 Brings Recent years» Increase consumer 5 Growth-in High quality, Minimally processed 

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Introduct 11 | Econo: + Recent years. Increase consumer awareness Growtirin: High quality, Minimally processed, Brings health benefits 

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Introduct 11 ۳ (1-۱۳۱۳۵۹۹۰ + Recent years. Increase consumer awareness Growtirin eae 5 High quality, Minimally processed, Brings health benefits, Economical processing 

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Introduction + Recent years. Increase consumer awareness Growtk-in demand for High quality, Minimally processed, Brings health benefits, Economical processing, Improved palatability + For the industry Challenging Minimally processed foods, Stable and safe for extended periods of time ‏كك‎ — + Microwave Nonionizing electromagnetic wave radiation 300 MHz & 300 CH 6 fee nes rest tanning medion ‏مت ید 2 وا‎ OE Fe a =e ‏تم‎ ‏مور ا عور ا | عوت امود امود‎ Tape Tage ‏سيور‎ age Wavelength (meters) Frequency (Ha “10 اعافد هصق موه 102 ره رس ا ا سس یط 2 ۳ ی ‎ine)‏ ‎Nontontzing fontzing‏ 1 

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Introduction - Recent years—. Increase consumer awareness Growth in demand for High quality, Minimally processed, Brings health benefits, Economical processing, Improved palatability + For the industry Challenging Minimally processed foods, Stable and safe for extended periods of time ۰ Microwave Nonionizing electromagnetic wave radiation 300 MHz & 300 GHz + Microwave Penetrate into a food product and do not act at the surface level only + Many advantages Shorter start-up time, Faster heating, greater energy efficiency, precise equipment control, selective heating, final products with an improved nutritional quality 

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Microwave processing of different food matrices + Application of microwaves Drying of a wide rangs-ef products Accelerate the process Low thermal conductivity of foods 

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Microwave processing food matrices + Application of microwaves Drying of a wide rangs-ef products Accelerate the process Drying at atmospheric Under applied vacuum arbressure conditions ‏ل‎ + Two possible forms of microwave * Combined microwave-air dryers Widespread in the food industry + Microwave-vacuum dryer Decrease process time & the product temperature Has Great potential as a means of improving the quality of the dried product Y Reduce thermal and oxidative stress 

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Vlicrowave processing 0 food matrices * Application of microwaves Drying of a wide range.of products Accelerate the process Drying at atmospheric Under applied vacuum * Two possible forms of microwave drying'?Ss¥™e conditions * Combined microwave-air dryers Widespread in the food industry Decrease process time & the product temperature * Microwave-vacuum ‏و‎ ‎Has Great potential as a means of improving the quality of the dried product ( Shaheen et al. ۳ the quality of microwave-dried food products lies somewhere between (2012) airdried and freeze-dried ones. 2 

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۱ ate food matrices * Application of microwaxes Tem Reach all materials to 0°C & No 

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Vlicrowave processing Of dilteren od matrices Application of microwaves Tempering or Thawing Conventional thawing systems Supply heat to the product surface Rely on conduction to transfer that heat into the center of the product Microwave systems Use electromagnetic radiation to generate heat within the food Water has a lower thermal conductivity than ice as the ice melts during thawing, the rate at which heat is conducted to the resting frozen food decreases ” the internal heat generation caused by microwaves is desirable 

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۰۰010 Viicrowave processing 0 od matrices + Application of microwaves Tempering or Thawing * Conventional thawing systems Supply heat to the product surface Rely on conduction to transfer that heat into the center of the product + Microwave systems Use electromagnetic radiation to generate heat within the food * Water has a lower thermal conductivity than ice As the ice melts during thawing, the rate at which heat is conducted to the resting frozen food decreases 1 Safety aspects The problem with microwave heating The elevated number of factors that affect the absorption of microwave eniérgy and, thus, the heating behavior Nonuniform temperature distribution x Can lead to the suyvival of pathogens in the less heated 

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۰۰010 Viicrowave processing 0 od matrices * Application of microwaxes Tempering or Thawing * Conventional thawing systems Supply heat to the product surface Rely on conduction to transfer that heat into the center of the product + Microwave systems Use electromagnetic radiation to generate heat within the food + Water has a lower thermal conductivity than ice As the ice melts during thawing, the rate at which heat is conducted to the resting frozen food decreases Safety aspects The problem with microwave heating The elevated number of factors that affect the absorption of microwave energy and, thus, the heating behavior Nonuniform temperature distribution = 3 

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Fruit and vegetable products + Fruits and vegetables Important sources of essential dietary nutrients 5 ۹5 1 ا ۱۳] : Improve Internal heat generated Vacuum impregnation or osmotic pretreatment 

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Fruit and vegetable products + Fruits and vegetables Important sources of essential dietary nutrients * Improve Internal heat genord impregnation mpregnation or osmotic pretreatment & Replacement the gas fraction occluded in the pores of the fruit by a liquid phase Increase the proportion of dipolar molecules | Causing the molecular friction that generates the heat 

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Fruit and vegetable products + Fruits and vegetables Important sources of essential dietary nutrients hardening hange + Improve Internal heat generated Vacuum iml impregnation tic pretreatment Solute uptake from the osmotic solution Increase its dielectric loss factor 

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Fruit and vegetable products + Fruits and vegetables Important sources of essential dietary nutrients ٠ The oldest metheds Dehyar{ ‘Shrinking | + Improve Internal heat generated Vacuum impregnation or osmotic pretreatment * The important step. Blanching Inactivation of enzymes that may cause a deterioration of the quality attributes of vegetables and fruits * Blanching_ Immersing vegetables in hot water, hot and boiling solutions containing acids and or salts or steam ٠ The use of microwaves Speed of the operation, Energy savings, the efficiency of the process control, no Additional water, Preserve vitamins and other soluble nutrients 3 

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Fruit and vegetable pr * On the other hand Use of microwaves for the sa Characterized by their flavors 

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Fruit and vegetable products » Impact on sensory properties + Sensory aspects are essential in food quality evaluation : Drying of fruits and vegetables is a widely used unit operation which can have a major influence on the physicochemical properties of products and, unfortunately, the sensorial quality of dehydrated products is very often poor + The most important characteristic of microwaves They allow processing times to be shortened Y better preservation of the organoleptic, nutritional, and functional properties, with a particular effect on the color and textural characteristics 4 

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Fruit and vegetable products - Impact on nutritional and functional value + Fruits and vegetables can be considered functional foods Good sources of natural antioxidants g Vitamins C and E, carotenoids, phenolic compounds, especially flavonoids + Fewer antioxidants present in thermally processed vegetables than in the corresponding raw material + Cooking Affect the antioxidant content due to antioxidant release and to the destruction or creation of redox-activé metabolites antage of conventional and nutritional ٠ According to Drouzas drying operations is 

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Meat and fish products + In meat and fish processing One of the main applications of microwave energy Thawing Often ۳0 simply the reversal of the freezing process The most commonly used methods for the purposes of thawing frozen meat products 

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Meat and fish products + In meat and fish processing One of the main applications of microwave energy ۰ ۲ Room — + The most commonly used methods for the purposes of thawing frozen, nna Steam thawing ۲ 7 

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Meat and fish products In meat and fish processing One of the main applications of microwave energy The most commonly used methods for the purposes of thawing frozen meat products The main detrimental effect of freezing and thawing of meat.and fish tissues Increase in the amount of proteinaceous fluid (drip) released on final cutting Various alternative thawing meth High-pressure Microwave ( Ohmic Ultrasound 

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Meat and fish products In meat and fish processing One of the main applications of microwave energy The most commonly used methods for the purposes of thawing frozen meat products The main detrimental effect of freezing and thawing of meat.and fish tissues Increase in the amount of proteinaceous fluid (drip) released on final cutting Various alternative thawing methods Minimize the amount of drip Microwave problems with large masses of frozen meat used in the industrial processes Thawing does not occur uniformly, and some parts of the meat may cook while others remain frozen 

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Meat and fish products In meat and fish processing One of the main applications of microwave energy The most commonly used methods for the purposes of thawing frozen meat products The main detrimental effect of freezing and thawing of meat.and fish tissues Increase in the amount of proteinaceous fluid (drip) released on final cutting Various alternative thawing methods Minimize the amount of drip Microwave problems with large masses of frozen meat used in the industrial processes + Applying cyclic 

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Meat and fish products In meat and fish processing One of the main applications of microwave energy The most commonly used methods for the purposes of thawing frozen meat products The main detrimental effect of freezing and thawing of meat.and fish tissues Increase in the amount of proteinaceous fluid (drip) released on final cutting Various alternative thawing methods Minimize the amount of drip Microwave problems with large masses of frozen meat used in the industrial processes و ۲ ‎{Sample’s material‏ تت ‎Thawing rates of frozen samples roperties‏ ‎Power and frequency of electromagnetic (‏ { ‎radiation‏ 6 

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Meat and fish products * Comparison of traditional melting method with microwave ¥ + Taher and Farid (2001) On the cyclic microwave thawing of frezen minced beef The thawing process starts from the surface of the sample and progresses slowly to the core, which is due to the strong absorption of microwave at positions close to the surface. 

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Meat and fish products * Comparison of traditional melting method with microwave ¥ + Taher and Farid (2001) That microwave thawing time is found to be less than one-fifth of that required in the conventional thawing of frozen minced beef. 

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Meat and fish products * Comparison of traditional melting method with microwave ¥ + Taher and Farid (2001) That microwave thawing at a controlled surface temperature might provide a means of heating efficiently without causing an excessive rise in the surface temperature of the meat. 

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Meat and fish products * Comparison of traditional melting method with microwave ¥ + Taher and Farid (2001) Thawing the meat under controlled conditions in such a way that its surface temperature never exceeds 102°C, which maintains the quality of meat. Y Microwave thawing supplies a better quality product than conventional thawing at 42°C or 212C 

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Meat and fish products * Comparison of traditional melting method with microwave ¥ * Taher and Farid (2001) + Lee and Park (1999) Comparison refrigeration thawing (at 4°C) and oven thawing (at 28°C and 50°C) with microwave thawing v Microwave thawing prevents excessive drip loss and the local 1 ‏لل‎ overheating of frozen pork 

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Meat and fish products * Comparison of traditional melting method with microwave ¥ * Taher and Farid (2001) + Lee and Park (1999) * Microwave cooking Earlier reports on the commercial use of microwave cooking of bacon date back as early as 1986 

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Meat and fish products * Comparison of traditional melting method with microwave ¥ * Taher and Farid (2001) + Lee and Park (1999) * Microwave cooking * Microwave drying Duan et al (2011) Hot air-microwave drying technology can be used for the dehydration of fresh tilapia fillets Improves the rehydration rate and shortens the drying time 

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Meat and fish products Comparison of traditional melting method with microwave Could replace conventional freeze-drying of sea ¥ Taher and Farid (2001) Lee and Park (1999) Microwave cooking Microwave drying Microwave freeze-drying cucumber 

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Meat and fish products Impact on sensory properties The samples thawed by micrawave Better sensory attributes and a lower drip loss than those of the conventional thawing methods Hoda et al (2012) Evaluation characteristics of buffalo meat processed by air- forced oven cooking and microwave heating 4 Better sensory scores for color (on a hedonic scale) were obtained for microwavecooked buffalo meat and, in addition, the tenderness was improved Using the microwave oven reduced the time needed to cook meat as compared to air- forced oven cooking and the meat was heated uniformly 

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Meat and fish products * Impact on nutritional and functional value + Uherova et al (2013) The effects of microwave heating on the retention of thermolabile vitamin B6 and thiamine after 7 treatment In a microwave oven, the samples exhibited a higher degree of vitamin B6 and thiamine retention as compared to a conventional oven. + Maranesi et al (2012) The effect of microwave cooking or broiling on selected nutrient contents + Significant differences between the two methods were also found in the true retention of moisture, protein, and several fatty acids, again to the advantage of microwave processing. The overall migration of fat globules during microwave cooking was higher compared to conventional cooking 

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Other food products + Rice, pasta, or baked goods ٠ Lakshmi et al (2011) Compared the energy consumption in the microwave cooking of rice with an electric cooker and a pressure cooker 10 

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Other food products + Rice, pasta, or baked goods ٠ Lakshmi et al (2041) That microwave cooking offered the advantage of the shortest cooking time of all of the various methods and also substantially reduced energy consumption * Kouchakzadeh & Shafeei (2010) Combined microwave-convective method of drying nuts, such as macadamia nuts * Meanwhile et al (2013) That microwave heating could be used as a sterilization step in a UHT process for peanut-based beverages due to the short time required and the uniformity of the temperature distribution. 10 

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Other food products Impact on sensory properties Obtain both browning and a good texture at a fixed maisture level Conventional baking using hot air provides both suitable color an xture — Microwave baking not possible to achieve either enough browning on the surface of products Magee et al (2014) Improved textural properties, such as better springiness and less firmness Checking Cookie and biscuit industry Microwave baking was found to significantly reduce checking compared to conventionallybaked biscuits. The sensory evaluation of cooked rice The taste score of the microwave-treated rice during storage was higher than that of the rice cooked in an electric oven 11 

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Other food products + Impact on nutritional and functional value * The effects of microwave cooking and other traditional cooking methods on the nutritional composition and-antinutritional factors of chickpeas The microwave cooking of chickpea is the fact that it saves time and also retains the highest nutritional value, increasing the protein digestibility and retention rates of both B vitamins and minerals + El-Badrawy et al (2014) Investigated the appjication of microwaves for roasting peanut seeds and compedit with a conventional roasting method. The microwave roasting of peanut is better than conventional roasting in terms of the preservation of chemical compositiog. and mineral contents Increased the protein efficiency ratio (PER) and biological value (BV) of peanut protein more than when using ordinary roasting 12 

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Conclusions 

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