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Microwave Applications in Dairy Products

Year 2016, Volume: 14 Issue: 4, 451 - 457, 01.12.2016

Abstract

Microwave heating is a suitable way to heat materials and it is considered to be fast and easy to use as a novel technology. Microwave heating has been widely used in food processing such as cooking, drying, pasteurization and preservation of food materials. Through the ability of microwaves to penetrate inside the materials, microwaves provide volumetric heating in food heating. Heating of a material with microwave is based on either a result of dipolar movement of molecules or ionic mechanism due to applied electric field intensity. This review presents information on microwave applications in dairy products

References

  • Chandrasekaran, S., Ramanathan, S., Basak, T., 2013. Microwave food processing – A review. Food Research International 52(1): 243-261.
  • Ahmed, J., Ramaswamy, H.S., 2007. Microwave Pasteurization and Sterilization of Foods. In: Rahman M. S (ed): Handbook of food preservation. CRC Publication, USA.
  • Özdemir, Z.Ö., Mustafaeva, Z., 2009. Mikrodalga enerjisi ve peptit sentezinde uygulanması. Kimya ve Sanayi 42(1): 24-27.
  • Büyükkoyuncu, D., 2012. Mikrodalganın hacim içerisinde dağılımının sıcaklık profiline etkisinin incelenmesi. Yüksek Lisans Tezi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Makine Mühendisliği Anabilim Dalı, İstanbul.
  • Konak, Ü.İ., Certel, M., Helhel, S., 2009. Gıda sanayisinde Teknolojileri Elektronik Dergisi 4(3): 20-31. uygulamaları. Gıda
  • Neetoo, H., Chen, H., 2014. Alternative food processing technologies. In S. Clark, S. Jung, and B. Lamsal (Eds.), Food Processing: Principles and applications (2nd ed.). Hoboken, NJ: John Wiley & Sons, Inc.
  • Thostenson, E.T, Chou, T.W., 1999. Microwave processing: Composites Part A 30: 1055–1071. and applications.
  • Turgut, T., 2016. The effect of microwave heating on the some quality properties and shelf life of yoghurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 22(6): 809-814.
  • Salazar-Gonzalez, C., San Martin-Gonzalez, M.F., Lopez-Malo, A., Sosa-Morales, M.E., 2012. Recent studies related to microwave processing of fluid foods. Food Bioprocess and Technology 5: 31–46.
  • Gümüşderelioğlu, M., Kaynak, G., 2012. Mikrodalga ve uygulamaları. Bilim ve Teknik Dergisi 586: 38-42.
  • Uslu, M.K., Certel, M., 2006. Dielektrik ısıtma ve gıda işlemede kullanımı. Gıda Teknolojileri Elektronik Dergisi 1(3): 61-69.
  • Leone, A., Tamborrino, A., Romaniello, R., Zagaria, R., implementation of a continuous microwave-assisted system for paste malaxation in an olive oil extraction plant. Biosystems Engineering 125: 24-35. and
  • Thompson, J.S., Thompson, A., 1990. In-home pasteurisation of raw goat’s milk by microwave treatment. International Journal of Food Microbiology 10: 59–64.
  • Dehghan, A., Jamalian, J., Farahnaky, A.,Mesbahi, G., Moosavi–Nasab, M., 2012. The effect of microwave pasteurization on some physical and chemical characteristics of milk. International Journal of Food Engineering 8(1): 1-12.
  • Villamiel, M., Corzo, N., Martinez-Castro, I., Olano, A., 1996. Chemical changes during microwave treatment of milk. Food Chemistry 56: 385–388.
  • Valero, E., Villamiel, M., Sanz, J., Martinez-Castro, I., 2000. Chemical and sensorial changes in milk pasteurised by microwave and conventional systems during cold storage. Food Chemistry 70: 77–81.
  • Villamiel, M., Lopez-Fandino, R., Olano, A., 1996. Microwave pasteurization of milk in a continuous flow unit: Shelf life of cow’s milk. Milchwissenschaft 51: 674–677.
  • Kindle, G., Busse, A., Kampa, D., Meyer-Koenig, U., Daschner, F.D., 1996. Killing activity of microwaves in milk. Journal of Hospital Infection 33: 273–278.
  • Clare, D.A., Bang, W.S., Cartwright, G., Drake, M.A., Coronel, P., Simunovic, J., 2005. Comparison of sensory, parameters of microwave versus indirect UHT fluid skim milk during storage. Journal of Dairy Science 88(12): 4172-4182. and biochemical
  • Huang, C., Zhu, J., Chen, L., Li, L., Li, X., 2014. Structural changes and plasticizer migration of starch-based food packaging material contacting with milk during microwave heating. Food Control 36: 55–62
  • Uluko, H., Zhang, S., Liu, L., Tsakama, M., Lu, J., Lv, J., 2015. Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates. Journal of Functional Foods 18: 1138-1146.
  • Gökmenoğlu, G., Bayındırlı, A., Bayındırlı, L., 1995. Gıda maddeleri ile plastik ambalajların etkileşimi. Gıda 20(6): 383-386.
  • Dimitrov, D., Simov, Z., Dimitrov, Z., Ospanov, A., 2015. Improving of the microbiological and proteolytic profile of Kashkaval cheese by modification in heat treatments of cow's milk and Cheddared Biotechnology and Food Science 4(6): 546-549.
  • Dimitrov, D., Simov, Z., Vlaseva, R., Ospanov, A., 2015. Fatty acid and sensory profile in the process of ripenıng of Kaschkaval cheese from cow’s milk produced by microwave treatment. Annals Food Science and Technology 16(1): 45-51.

Süt ve Ürünlerinde Mikrodalga Uygulamaları

Year 2016, Volume: 14 Issue: 4, 451 - 457, 01.12.2016

Abstract

Mikrodalga ısıtma materyalin hızlı, ekonomik ve kolayca ısıtılmasına uygun yeni bir teknolojidir. Mikrodalga ısıtma gıdaların pişirilmesi, kurutulması, pastörizasyonu ve muhafazası gibi gıda proseslerinde yaygın kullanım alanı bulmuştur. Mikrodalga ile gıdaların ısıtılmasında, mikrodalgalar malzemenin iç kısımlarına kadar ilerledikleri için hacimsel bir ısınma gerçekleşmedir. Bir materyalin mikrodalga ile ısıtılması, uygulanan elektrik alan şiddetinin bir sonucu olarak dipolar bileşenlerin hareketi veya iyonik bileşenlerin hareket mekanizması ile gerçekleşmektedir. Bu çalışma süt ve ürünlerinde mikrodalga ısıtma uygulamaları hakkında bilgi vermektedir

References

  • Chandrasekaran, S., Ramanathan, S., Basak, T., 2013. Microwave food processing – A review. Food Research International 52(1): 243-261.
  • Ahmed, J., Ramaswamy, H.S., 2007. Microwave Pasteurization and Sterilization of Foods. In: Rahman M. S (ed): Handbook of food preservation. CRC Publication, USA.
  • Özdemir, Z.Ö., Mustafaeva, Z., 2009. Mikrodalga enerjisi ve peptit sentezinde uygulanması. Kimya ve Sanayi 42(1): 24-27.
  • Büyükkoyuncu, D., 2012. Mikrodalganın hacim içerisinde dağılımının sıcaklık profiline etkisinin incelenmesi. Yüksek Lisans Tezi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Makine Mühendisliği Anabilim Dalı, İstanbul.
  • Konak, Ü.İ., Certel, M., Helhel, S., 2009. Gıda sanayisinde Teknolojileri Elektronik Dergisi 4(3): 20-31. uygulamaları. Gıda
  • Neetoo, H., Chen, H., 2014. Alternative food processing technologies. In S. Clark, S. Jung, and B. Lamsal (Eds.), Food Processing: Principles and applications (2nd ed.). Hoboken, NJ: John Wiley & Sons, Inc.
  • Thostenson, E.T, Chou, T.W., 1999. Microwave processing: Composites Part A 30: 1055–1071. and applications.
  • Turgut, T., 2016. The effect of microwave heating on the some quality properties and shelf life of yoghurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 22(6): 809-814.
  • Salazar-Gonzalez, C., San Martin-Gonzalez, M.F., Lopez-Malo, A., Sosa-Morales, M.E., 2012. Recent studies related to microwave processing of fluid foods. Food Bioprocess and Technology 5: 31–46.
  • Gümüşderelioğlu, M., Kaynak, G., 2012. Mikrodalga ve uygulamaları. Bilim ve Teknik Dergisi 586: 38-42.
  • Uslu, M.K., Certel, M., 2006. Dielektrik ısıtma ve gıda işlemede kullanımı. Gıda Teknolojileri Elektronik Dergisi 1(3): 61-69.
  • Leone, A., Tamborrino, A., Romaniello, R., Zagaria, R., implementation of a continuous microwave-assisted system for paste malaxation in an olive oil extraction plant. Biosystems Engineering 125: 24-35. and
  • Thompson, J.S., Thompson, A., 1990. In-home pasteurisation of raw goat’s milk by microwave treatment. International Journal of Food Microbiology 10: 59–64.
  • Dehghan, A., Jamalian, J., Farahnaky, A.,Mesbahi, G., Moosavi–Nasab, M., 2012. The effect of microwave pasteurization on some physical and chemical characteristics of milk. International Journal of Food Engineering 8(1): 1-12.
  • Villamiel, M., Corzo, N., Martinez-Castro, I., Olano, A., 1996. Chemical changes during microwave treatment of milk. Food Chemistry 56: 385–388.
  • Valero, E., Villamiel, M., Sanz, J., Martinez-Castro, I., 2000. Chemical and sensorial changes in milk pasteurised by microwave and conventional systems during cold storage. Food Chemistry 70: 77–81.
  • Villamiel, M., Lopez-Fandino, R., Olano, A., 1996. Microwave pasteurization of milk in a continuous flow unit: Shelf life of cow’s milk. Milchwissenschaft 51: 674–677.
  • Kindle, G., Busse, A., Kampa, D., Meyer-Koenig, U., Daschner, F.D., 1996. Killing activity of microwaves in milk. Journal of Hospital Infection 33: 273–278.
  • Clare, D.A., Bang, W.S., Cartwright, G., Drake, M.A., Coronel, P., Simunovic, J., 2005. Comparison of sensory, parameters of microwave versus indirect UHT fluid skim milk during storage. Journal of Dairy Science 88(12): 4172-4182. and biochemical
  • Huang, C., Zhu, J., Chen, L., Li, L., Li, X., 2014. Structural changes and plasticizer migration of starch-based food packaging material contacting with milk during microwave heating. Food Control 36: 55–62
  • Uluko, H., Zhang, S., Liu, L., Tsakama, M., Lu, J., Lv, J., 2015. Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates. Journal of Functional Foods 18: 1138-1146.
  • Gökmenoğlu, G., Bayındırlı, A., Bayındırlı, L., 1995. Gıda maddeleri ile plastik ambalajların etkileşimi. Gıda 20(6): 383-386.
  • Dimitrov, D., Simov, Z., Dimitrov, Z., Ospanov, A., 2015. Improving of the microbiological and proteolytic profile of Kashkaval cheese by modification in heat treatments of cow's milk and Cheddared Biotechnology and Food Science 4(6): 546-549.
  • Dimitrov, D., Simov, Z., Vlaseva, R., Ospanov, A., 2015. Fatty acid and sensory profile in the process of ripenıng of Kaschkaval cheese from cow’s milk produced by microwave treatment. Annals Food Science and Technology 16(1): 45-51.
There are 24 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Tamer Turgut This is me

Publication Date December 1, 2016
Published in Issue Year 2016 Volume: 14 Issue: 4

Cite

APA Turgut, T. (2016). Süt ve Ürünlerinde Mikrodalga Uygulamaları. Akademik Gıda, 14(4), 451-457.
AMA Turgut T. Süt ve Ürünlerinde Mikrodalga Uygulamaları. Akademik Gıda. December 2016;14(4):451-457.
Chicago Turgut, Tamer. “Süt Ve Ürünlerinde Mikrodalga Uygulamaları”. Akademik Gıda 14, no. 4 (December 2016): 451-57.
EndNote Turgut T (December 1, 2016) Süt ve Ürünlerinde Mikrodalga Uygulamaları. Akademik Gıda 14 4 451–457.
IEEE T. Turgut, “Süt ve Ürünlerinde Mikrodalga Uygulamaları”, Akademik Gıda, vol. 14, no. 4, pp. 451–457, 2016.
ISNAD Turgut, Tamer. “Süt Ve Ürünlerinde Mikrodalga Uygulamaları”. Akademik Gıda 14/4 (December 2016), 451-457.
JAMA Turgut T. Süt ve Ürünlerinde Mikrodalga Uygulamaları. Akademik Gıda. 2016;14:451–457.
MLA Turgut, Tamer. “Süt Ve Ürünlerinde Mikrodalga Uygulamaları”. Akademik Gıda, vol. 14, no. 4, 2016, pp. 451-7.
Vancouver Turgut T. Süt ve Ürünlerinde Mikrodalga Uygulamaları. Akademik Gıda. 2016;14(4):451-7.

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