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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

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Martins, Carolina P. C. [1] ; Cavalcanti, Rodrigo N. [2, 3, 4] ; Couto, Silvia M. [5] ; Moraes, Jeremias [6] ; Esmerino, Erick A. [1] ; Silva, Marcia Cristina [6] ; Raices, Renata S. L. [6] ; Gut, Jorge A. W. [2, 3] ; Ramaswamy, Hosahalli S. [4] ; Tadini, Carmen C. [2, 3] ; Cruz, Adriano G. [6]
Total Authors: 11
[1] Fed Rural Univ Rio Janeiro UFRRJ, Dept Food Technol, Rodovia BR 465, Km 7, BR-23890000 Seropedica, RJ - Brazil
[2] Univ Sao Paulo, Dept Chem Engn, Main Campus, Ave Prof Luciano Gualberto, Trav 3, BR-05508010 Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, FoRC NAPAN Food Res Ctr, Ave Prof Lineu Prestes, 580, Bloco 14, Cidade Univ, BR-05508000 Sao Paulo, SP - Brazil
[4] McGill Univ, Dept Food Sci & Agr Chem, Macdonald Campus, 21, 111 Lakeshore, Quebec City, PQ H9X 3V9 - Canada
[5] Fed Univ Rio de Janeiro UFRJ, Nutr Inst Josue Castro, Ave Carlos Chagas Filho, 373, CCS, Bloco J-2 Andar, BR-21941902 Rio De Janeiro, RJ - Brazil
[6] Sci & Technol Rio de Janeiro IFRJ, Fed Inst Educ, Rio Janeiro Campus, Rua Senador Furtado, 121-125, BR-20270021 Rio De Janeiro - Brazil
Total Affiliations: 6
Document type: Review article
Web of Science Citations: 12

Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior-quality dairy-based products with extended shelf-life, representing a good alternative to conventional heat treatment. The main drawback of MW heating refers to nonuniform temperature distribution, resulting in hot and cold spots mainly in solid and semisolid products; however, MW heating has been shown to be suitable for liquid foods, especially in a continuous fluid system. This review aims to describe the main factors and parameters necessary for the application of MW heating technology for dairy processing, considering the theoretical fundamentals and its effects on quality and safety aspects of milk and dairy products. MW heating has demonstrated great ability for the destruction of pathogenic/spoilage microorganisms and their spores, and also inactivation of enzymes, thereby preserving fresh characteristics of dairy products. (AU)

FAPESP's process: 12/04073-0 - Experimental determination of the dielectric properties of liquid and pasty foods considering the continuous heat treatment using microwave technology
Grantee:Carmen Cecilia Tadini
Support Opportunities: Regular Research Grants
FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 15/25697-0 - Evaluation of the continuous microwave thermal process of liquid foods
Grantee:Rodrigo Nunes Cavalcanti
Support Opportunities: Scholarships in Brazil - Post-Doctorate
FAPESP's process: 17/09730-2 - Investigation of non-thermal effects of microwave heating in model systems and fruit juices: determination of molecular structure and conformational changes in endogenous enzymes
Grantee:Rodrigo Nunes Cavalcanti
Support Opportunities: Scholarships abroad - Research Internship - Post-doctor