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September 2019 (published: 24.09.2019)
Home > Issue > The application of microwave radiation for sterilization of plant raw materials
The application of microwave radiation for sterilization of plant raw materials
Korolev A.А. , Tyurina S.B., Trishkaneva M.V.
The possibilities of microwave energy application for sterilization of plant raw materials and production of foodstuffs to search the solutions of quality preservation at storage and processing of fresh plant raw materials and decrease of losses connected with growth of microorganisms are discussed. The peculiarities of dielectric heating are considered. The advantages of microwave heating application and its efficiency in the technology of sterilization, pasteurization, and disinfection of vegetable raw materials are shown. The food industry uses a microwave field operating at frequencies of 915 MHz and 2.45 GHz. The process of microwave sterilization of short-term high-temperature processing is used not only for inactivation of pathogenic microorganisms, but also to minimize the decrease in the quality of food products throughout their shelf life. Application of microwave heating promotes inactivation of enzymes reducing organoleptic qualities and nutritive value of fruits and vegetables. When processing products and raw materials with low humidity, microwave energy supply has the advantage of shorter processing times. For many types of plant raw materials prolonged exposure to microwave energy causes irreversible damage and change quality indicators including physicochemical ones. The use of combined pulsed processing can be a solution to this problem. Microwave treatment is used to maintain quality and prevent fruit diseases, as well as in the post-harvest period. This method significantly reduces the overall energy consumption of sterilization, ensuring the preservation of its quality and nutritional value through the effective elimination of dangerous microorganisms such as Salmonella, E.coli, Campylobacter sp., Staphylococcus sp., Listeria, as well as yeast and mold. This analysis is the first part of a study to determine the optimal treatment of food products.
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Keywords: pretreatment of raw materials; sterilization; microwave radiation; dielectric heating; plant materials; microorganisms.
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