Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Serial Flow Microwave Thermal Process System for Liquid Foods

  • Kim, Young-Jin (Department of Food Science and Technology, School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University) ;
  • Lim, Seok-Won (Department of Food Science and Technology, School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University) ;
  • Chun, Jae-Kun (Department of Food Science and Technology, School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University)
  • Published : 2005.08.30
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Abstract

Two single-magnetron heating systems (SM-HS), each with a helical glass heat exchanger and a cylindrical cavity, were combined to make a two-magnetron-in-series heating system (2MS-HS) in order to increase the heating capacity. A comparison using water showed that the heating performance of the 2MS-HS was increased by two-fold as compared to that of the SM-HS, resulting in energy saving of 7.0% in 2MS-HS. Pasteurization test of 2MS-HS conducted with model food (LB broth contaminated with Bacillus subtilis) showed two-fold higher treatment capacity compared to SM-HS. Relationships between outlet temperature of the processed food, flow rate, and residence time in the 2MS-HS were established for water. Optimum pasteurization capacity was 17 s, $73^{\circ}C$, at flow rate of 280 ml/min. The 2MS-HS could be applied to the small-scale pasteurization of liquid food.

Keywords

References

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