Premium
Dielectric properties of Mexican sauces for microwave‐assisted pasteurization process
Author(s) -
HernandezGomez EdelSerafin,
OlveraCervantes JoseLuis,
SosaMorales MariaElena,
CoronaVazquez Benito,
CoronaChavez Alonso,
LujanHidalgo MariaCelina,
Kataria TejinderKaur
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15555
Subject(s) - pasteurization , microwave , dielectric , loss factor , permittivity , dielectric heating , materials science , relative permittivity , thermal conductivity , moisture , microwave heating , composite material , optoelectronics , chemistry , food science , telecommunications , computer science
The dielectric properties and specifically the complex relative permittivity of foods are key elements for the design of pasteurization processes with high frequency electromagnetic waves. Mexican sauces are recognized worldwide for their flavor and nutritional properties. In this work, the complex permittivity of four of the most representative sauces of Mexican cuisine (chipotle chili, habanero chili, red and green sauce) is presented. The permittivity was measured with the open coaxial probe method at temperatures of 25, 40, 55, 70, 85 °C and in the frequency range of 500 MHz to 6 GHz. Additionally, moisture content, specific heat, viscosity, water activity, density and electrical conductivity are reported, these last three at 25 °C. Dielectric properties were affected by the sauce formulation. The loss factor of each sauce sample at any temperature presents significant changes in relation to the frequency. At 915 and 2,450 MHz,d ε ′ ′d T > 0 , which would cause a thermal runaway effect or the uncontrolled rise in temperature in the sauces during the microwave pasteurization. At 5,800 MHz,d ε ′ ′d T < 0 , which would give better control for microwave heating than at 915 and 2,450 MHz. At 915 MHz, the loss factor of all sauces is higher than at 2,450 and 5,800 MHz, therefore, more rapid heating can be produced. Moreover, at 915 MHz, microwaves exhibit higher penetration depth than at 2,450 and 5,800 MHz; therefore, at 915 MHz, the greatest uniform microwave dielectric heating would be achieved. Thus, 915 MHz is the frequency recommended for the studied sauces pasteurization. Practical Application This work provides the dielectric properties of Mexican sauces at different temperatures and their penetration depths in the microwave range, which are key information for further microwave‐assisted pasteurization process and for getting safer sauces for consumers. Moreover, this research supplies suggestions about what frequency for ISM (Industrial, Scientific and Medical) applications is the best for microwave‐assisted pasteurization according to the penetration depth of the electromagnetic wave in the sauces and microwave dielectric heating speed of the sauces.