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Experimental determination of the dielectric properties of liquid and pasty foods considering the continuous heat treatment using microwave technology

Grant number: 12/04073-0
Support type:Regular Research Grants
Duration: June 01, 2012 - November 30, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Carmen Cecilia Tadini
Grantee:Carmen Cecilia Tadini
Home Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Driven by the growing demand for food products with better nutritional value and sensorial quality e by the socio-economic potential associated with the development of new processing technologies in Brazil, this project aims to determine and study the dielectric properties (DEP) of liquid foods in view of the continuous thermal processing using microwave technology. This emerging technology has great potential for the processing of liquid foods, because it promotes fast heating, avoiding quality degradation typically associated with indirect heating using heat exchangers. Moreover, the microwave energy has proven non-thermal effect on the heat-inactivation of enzymes. Therefore, the DEP are essential to study and model the response of food to the electromagnetic field with respect to the penetration depth and volumetric heat generation. The main liquid foods studied in this project will be the green coconut water, orange juice and apple juice; whereas the main pasty foods are the purees of mango and banana. Other foods will be studied, like other tropical juices of importance for the export market and milks. The DEP (dielectric constant and loss factor) will be determined for a wide range of temperature (0 to 130 ° C) and frequency (200 -3000) MHz using the coaxial probe technique with scan through a network analyzer. The depth of penetration will be calculated and all results will be correlated through non-linear estimation. Special attention will be given to the main frequencies of industrial interest in Brazil, which are (915 and 2450) MHz. (AU)

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Scientific publications (6)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE BARCELOS COSTA, HENRIQUE COUTINHO; SIGUEMOTO, ERICA SAYURI; BULHOES BEZERRA CAVALCANTE, TIAGO AUGUSTO; SILVA, DANYLO DE OLIVEIRA; MARTINS VIEIRA, LUIZ GUSTAVO; WILHELMS GUT, JORGE ANDREY. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of acai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, n. 2 MAR 30 2021. Web of Science Citations: 0.
LEITE, JULIANA A. S.; QUINTAL, VIRGINIA S.; TADINI, CARMEN C. Dielectric Properties of Infant Formulae, Human Milk and Whole and Low-Fat Cow Milk Relevant for Microwave Heating. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 15, n. 5-6 MAY 2019. Web of Science Citations: 1.
MARTINS, CAROLINA P. C.; CAVALCANTI, RODRIGO N.; COUTO, SILVIA M.; MORAES, JEREMIAS; ESMERINO, ERICK A.; SILVA, MARCIA CRISTINA; RAICES, RENATA S. L.; GUT, JORGE A. W.; RAMASWAMY, HOSAHALLI S.; TADINI, CARMEN C.; CRUZ, ADRIANO G. Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 18, n. 1, p. 67-83, JAN 2019. Web of Science Citations: 12.
SOBREIRO, PEDRO HENRIQUE; ISOZAKI SATO, LAURA NAOMI; WILHELMS GUT, JORGE ANDREY. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450 MHz. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 7 NOV 2018. Web of Science Citations: 0.
FRANCO, ARLET PATRICIA; TADINI, CARMEN CECILIA; WILHELMS GUT, JORGE ANDREY. Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 20, n. 2, p. 1468-1488, 2017. Web of Science Citations: 4.
FRANCO, ARLET P.; YAMAMOTO, LETICIA Y.; TADINI, CARMEN C.; GUT, JORGE A. W. Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency. Journal of Food Engineering, v. 155, p. 69-78, JUN 2015. Web of Science Citations: 32.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.