Design and evaluation of a continuous flow microwave pasteurization system for apple cider |
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| Affiliation: | 1. USDA-ARS, Pacific Basin Agricultural Research Center, 920 Stainback HWY, P.O. Box 4459, Hilo, HI 96720, USA;2. Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456, USA;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;1. Biological Systems Engineering Department, Washington State University, Pullman, WA 99164, USA;2. Graphic Packaging International, Inc., 4455 Table Mountain Drive, Golden, CO 80403, USA;3. School of Electrical Engineering and Computer Science, Washington State University, Pullman, WA 99164, USA;4. Agricultural Research Center, College of Agricultural, Human, and Natural Resource Sciences, Washington State University, Pullman, WA 99164, USA;1. University of Tasmania, Hobart, TAS, Australia;2. 915 Labs, Denver, CO, United States;1. State Key Laboratory of Multiphase Flow in Power Engineering, Xi’an Jiaotong University, Xi’an, China;2. Fuli School of Food Equipment Engineering and Science (FEES), Xi’an Jiaotong University, Xi’an, China |
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| Abstract: | The purpose of this project was to design a continuous flow microwave pasteurization system and to evaluate the following process parameters: volume load size (0.5 and 1.38 l), input power (900–2000 W), and inlet temperature (3°C, 21°C, and 40°C). Water and two apple ciders, one from a cold press and the other from a hot press extraction, were the fluids used to study the heating characteristics. Volumetric flow rate and absorbed power were criteria in the evaluation. The microwave pasteurization system consisted of helical coils throughout a large cavity oven, which was shown to produce uniform and reproducible heating throughout the cavity. Fluid viscosity of water and cider was measured at temperatures between 20°C and 70°C to characterize the flow in helical coils based on the Dean number. Process lethality was verified based on inoculation of Escherichia coli 25922 in apple cider, in which the pasteurization process resulted in a 5-log10 reduction. |
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