Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation

2022-12-01
Coskun, Eda
Ozturk, Samet
Topcam, Huseyin
Karatas, Ozan
Li, Rui
Wang, Shaojin
Mert, Behiç
ERDOĞDU, FERRUH
Show full item record
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
196
views
0
downloads
© 2022 Elsevier LtdThe increase in foodborne pathogen cases in low moisture foods has raised a significant food safety concern for food industry. One of the most significant outbreaks related with these food products was observed in 2008–2009 due to Salmonella problem in peanut butter. This issue was recently observed again for a multinational case. Challenges of conventional thermal processing due to the lower thermal conductivity – diffusivity value and higher viscosity, microwave (MW) heating might be an efficient processing while the non-uniform heating is a challenging drawback. Therefore, the objective of this study was to develop a mathematical model for MW processing of peanut butter and present industrial scale designs for continuous flow processing. For this purpose, the mathematical model was first experimentally validated using a lab-scale system and validated with experimental data. Following this, continuous flow MW process design studies were carried out with different holding tube configurations to obtain a temperature increase to enable decontamination and improve the temperature uniformity. These design simulations provided a better understanding to enhance the process efficiency of high viscosity low moisture peanut butter samples and for design and optimization of continuous flow MW processing.
Continuous flow microwave heating, Design and optimization, Low moisture food products, Mathematical modeling, Peanut butter
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85139282453&origin=inward
https://hdl.handle.net/11511/100481
Innovative Food Science and Emerging Technologies
Department of Food Engineering, Article

Suggestions

Comparison of thermal sterilization and high hydrostatic pressure-HHP on furan formation, microbial and nutritional quality in commercial baby foods
Kültür, Gülçin; Alpas, Hami; Department of Food Engineering (2013)
Furan, which is a lipophilic contaminant and formed during heating process in foods, has been pointed out as a danger in baby foods since it has been classified as “possibly carcinogenic to human” by IARC (International Agency for Research on Cancer). Hence, a great concern has been addressed to the analysis of this substance in baby foods. This study aims to prove that sterilization of baby foods is possible by high hydrostatic pressure (HHP) without allowing the formation of furan. Firstly, HHP treatments...
Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates
Garip, Sebnem; Gözen, Ayşe Gül; Severcan, FERİDE (Elsevier BV, 2009-04-15)
The identification of foodborne microorganisms and their endospores in food products are important for food safety. The present work compares Bacillus (Bacillas licheniformis, Bacillus circulans and Bacillus silbtilis) and Micrococcus (Micrococcus luteus) species with Fourier transform infrared (FTIR) spectroscopy. Our results show that there are several characteristic peaks belonging to both the Micrococcus and Bacillus Species Which Call be used for the identification of these foodborne bacteria and their...
Rapid and standardized methods for detection of foodborne pathogens and mycotoxins on fresh produce
YENI, F.; Acar, Sibel; Polat, Özlem; Soyer, Yeşim; Alpas, Hami (Elsevier BV, 2014-06-01)
Due to the increase in consumption of fresh produce regarding to the health demand in the last decades, a considerable portion of foodborne outbreaks has been trackbacked to contaminated fresh produce, which have appeared as highly possible vehicles for foodborne outbreaks nowadays. Delays in detection of pathogens and mycotoxins on fresh produce hindered the trace-back investigations in finding the source and revealed the urgent need of rapid and reliable methods. In the frame of this review, we summarized...
Optimization of microwave frying of potato slices by using Taguchi technique
Öztop, Halil Mecit; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2007-03-01)
Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In this study, the effects of microwaves on quality of fried potatoes (moisture content, oil absorption, color and hardness) were studied and the process was optimized by using Taguchi Technique. Microwave power level (400 W, 550 W and 700 W), frying time (2.0, 2.5, 3.0 min) and oil type (sunflower, corn and hazelnut oil) were the parameters used in the study. Moisture content decreased wher...
Fast fluorometric enumeration of E. coli using passive chip
KASAP, ESİN NAGİHAN; DOĞAN, ÜZEYİR; ÇOĞUN, FERAH; Yıldırım, Ender; BOYACI, İSMAİL HAKKI; ÇETİN, DEMET; SULUDERE, ZEKİYE; TAMER, UĞUR; ERTAŞ, NUSRET (Elsevier BV, 2019-09-01)
In this report, a passive microfluidic chip design was developed for fast and sensitive fluorometric determination of Escherichia coli (E. coli) based on sandwich immunoassay. Initially, magnetic nanoparticles (MNPs) and chitosan modified mercaptopropionic acid capped cadmium telluride (CdTe) quantum dots (QDs) were functionalized with E.coli specific antibody to form a sandwich immunoassay with the E. coli. The magnetic separation and preconcentration of the E.coli from the sample solution was performed in...
Citation Formats
E. Coskun et al., “Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation,” Innovative Food Science and Emerging Technologies, vol. 82, pp. 0–0, 2022, Accessed: 00, 2022. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85139282453&origin=inward.
METU IIS - Integrated Information Service open@metu.edu.tr