title: Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system.
abstract: 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 degrees C. At 915 MHz, the dielectric constant ranged from 58.7 at 20 degrees C to 41.3 at 130 degrees C with dielectric loss factor ranging from 41.0 at 20 degrees C to 145.5 at 130 degrees C. The loss tangent at 915 MHz ranged from 0.61 at 20 degrees C to 3.52 at 130 degrees 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.
authors.affiliation: Department of Food Science, North Carolina State University, Raleigh, NC 27695, USA.
authors.forename: P
authors.initials: P
authors.lastname: Kumar
authors.forename: P
authors.initials: P
authors.lastname: Coronel
authors.forename: J
authors.initials: J
authors.lastname: Simunovic
authors.forename: K P
authors.initials: KP
authors.lastname: Sandeep
mesh_terms: D003258:Consumer Behavior; D003257:Consumer Product Safety; D005240:Feasibility Studies; D005511:Food Handling / Q000295:instrumentation* / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D018551:Solanum lycopersicum; D008872:Microwaves; D013696:Temperature; D013997:Time Factors