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Electromagnetic energy and food processing.

R Mudgett1

  • 1College of Food and Natural Resources, Dept. of Food Science, University of Massachusetts, Amherst 01003.

The Journal of Microwave Power and Electromagnetic Energy : a Publication of the International Microwave Power Institute
|January 1, 1988
PubMed
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Electromagnetic energy, including microwaves and ionizing radiation, offers effective microbial inactivation for food safety. Public acceptance, particularly for ionizing radiation, remains a challenge despite its proven benefits in food processing.

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Radiation Physics

Background:

  • Electromagnetic energy, encompassing nonionizing (microwaves, radio-frequency) and ionizing (cobalt-60, caesium-137) radiation, is increasingly explored for food processing.
  • Conventional heating is the established method for microbial inactivation, but alternative energy sources are being investigated for enhanced efficacy and specific applications.
  • Understanding the impact of different electromagnetic sources on food safety, nutritional content, and sensory attributes is crucial for technological advancement.

Purpose of the Study:

  • To review the application of electromagnetic energy in food processing, focusing on food safety, nutritional quality, and organoleptic properties.
  • To compare the effects of nonionizing and ionizing radiation with conventional heating on microbial and nutrient inactivation.
  • To analyze the kinetic behavior and interaction mechanisms of these processes with food components.

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Main Methods:

  • Comparative analysis of kinetic models (nth-order, 1st-order) for thermal and radiation inactivation.
  • Review of thermal and radiation resistance concepts for various microorganisms (bacteria, yeasts, molds, viruses).
  • Examination of established and emerging applications of microwave and ionizing radiation in food preservation.

Main Results:

  • Both thermal and radiation methods demonstrate effectiveness in microbial inactivation, with distinct kinetic behaviors and interaction mechanisms.
  • Ionizing radiation follows a 1st-order inactivation model based on radiation dose, while thermal inactivation can be modeled by nth-order or 1st-order kinetics.
  • Microwave energy is widely accepted in food processing, whereas public apprehension regarding nuclear energy may hinder the adoption of ionizing radiation in the U.S.

Conclusions:

  • Electromagnetic energy, particularly microwaves, presents viable alternatives to conventional heating for food processing, offering benefits in microbial inactivation.
  • While ionizing radiation shows promise for food safety and preservation, public perception and regulatory hurdles in the U.S. may limit its widespread implementation.
  • Further research and public education are necessary to overcome barriers and fully leverage the potential of electromagnetic energy in the food industry.