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Feasibility of Aseptic Processing of a Low‐Acid Multiphase Food Product ( salsa con queso ) Using a Continuous Flow Microwave System
Author(s) -
Kumar P.,
Coronel P.,
Simunovic J.,
Sandeep K.P.
Publication year - 2007
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/j.1750-3841.2007.00306.x
Subject(s) - aseptic processing , microwave , continuous flow , materials science , analytical chemistry (journal) , dielectric , dielectric heating , chemistry , chromatography , food science , optoelectronics , physics , computer science , mechanics , telecommunications
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 °C. At 915 MHz, the dielectric constant ranged from 58.7 at 20 °C to 41.3 at 130 °C with dielectric loss factor ranging from 41.0 at 20°C to 145.5 at 130 °C. The loss tangent at 915 MHz ranged from 0.61 at 20 °C to 3.52 at 130 °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.