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

Autor(es):Mostrar menos -

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo de Revisão
• Fonte: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY; v. 18, n. 1, p. 67-83, JAN 2019.
• Citações Web of Science: 4

Resumo

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)

• Processo FAPESP: 15/25697-0 - Avaliação do processo térmico contínuo por micro-ondas de alimentos líquidos
• Beneficiário: Rodrigo Nunes Cavalcanti
• Linha de fomento: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 12/04073-0 - Determinação experimental de propriedades dielétricas de alimentos líquidos e pastosos visando o tratamento térmico contínuo por tecnologia de micro-ondas
• Beneficiário: Carmen Cecilia Tadini
• Linha de fomento: Auxílio à Pesquisa - Regular
• Processo FAPESP: 17/09730-2 - Investigação dos efeitos não-térmicos do aquecimento por micro-ondas de sistemas modelo e sucos de fruta: determinação de mudanças na conformação e estrutura molecular de enzimas endógenas
• Beneficiário: Rodrigo Nunes Cavalcanti
• Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado