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Food Processing microwave

Proper application of microwaves in food reduces the deterioration of their components and improves the organoleptic characteristics

Although heat treatment microwave foods known since late 1940, it was not until the 60's when the household microwave became popular, especially in the U.S., where he began to use first. The advantages over conventional treatments are speed, cleanliness, selective heating of food, lack of contact hot surfaces, reducing costs, improving quality and saving energy.

Microwaves are part of the electromagnetic spectrum in the frequency range covered between the areas of infrared and radio waves (300 MHz-300 GHz), this range corresponds to wavelengths between 1 m and 1 mm. Because of the proximity between the bands of microwave and radio waves can overlap the first in the area of \u200b\u200bthe radar waves. In order not to interfere with these uses, domestic and industrial microwave ovens operate at frequencies of 2450 MHz and 915 MHz

The microwaves are generated in the magnetron, a device that converts electrical energy into an electromagnetic field. When microwaves are applied to food, the polarity of the electromagnetic field changes direction causes several million times per second. Thus, polar and ionizable components (water and mineral salts, mainly) trying to orient with the direction of the electromagnetic field, producing friction and collisions between molecules that lead to an increase in temperature inside the food, the fact that unlike microwave heating with traditional heat treatments. Once heat is generated in the food, it is transferred by conduction and convection heat. Limits

microwave

The lack of uniformity in the distribution of temperature is one of the biggest drawbacks of the microwave as it affects the final product quality in relation to the effects of microwaves on microorganisms Some studies raised the possibility a few years ago that there were non-thermal effects causing the fatality. However, after it has been shown that the microbial inactivation exclusively due to the heat generated inside the food, with microbial inactivation curves similar to those of conventional heat treatments. Despite the many advantages offered by microwave treatment, there are disadvantages such as limited application to foods high volume, high cost of facilities and, above all, lack of uniformity in the temperature distribution inside the food, one of the aspects that affects the final quality of the treated product.

When there is no adequate control of the uniformity of heating may appear "cold spots" in which the microbial inactivation is incomplete, and "Hot spots", where thermal degradation can occur with consequent excessive expense on the sensory properties and nutritional value of food. Therefore, we need to know and control the factors affecting the heating of both those related to equipment (furnace type, frequency, power) as the characteristics inherent to the food (composition, physical properties, size, shape). One option to improve the uniformity of heating liquid foods is making continuous flow treatments. In general, we have seen that these treatments provide effective heating for pasteurization, for example, milk and orange juice, retaining and even improving their nutritional and sensory properties compared to conventional treatments carried out in heat exchangers.

microwave applications

addition to the well-known uses in the home for heating, cooking and thawing, have developed various industrial equipment that has greatly expanded the range of application of microwaves in food. Thus, the microwaves have been used in recent years in applications such as drying process for the manufacture of pasta, blanching vegetables and pasteurization of packaged foods.

Perhaps the most successful industrial use is the use of microwaves to raise the temperature of frozen pieces of meat, fish, poultry, vegetables and fruits. Today, in the U.S. there are over 400 plants that work for this purpose. This application is particularly appropriate where large pieces of meat and fish. During this process, parts found at -20 ° C must pass or -2 to -5 ° C, with the aim of enhancing, well, your cutting or filleted for subsequent packaging and marketing. Traditionally, the process is carried out leaving in cold weather for several days, which caused loss of fluids such as blood and protein solutions, significantly impairing quality. However, when using the microwave for this purpose, the process is very fast. For example, in parts of 10-40 kg is achieved by reaching the required temperature in 5-10 minutes.

Similarly, in the dairy industry, the microwaves are also used in the treatment of frozen butter, which must remain frozen at very low temperature until further cutting and marketing to prevent the development of rancidity. An effective method to raise the temperature of the butter and, thus, facilitate cutting, the microwave treatment. Currently, there are at least four large-scale plants working in England. Another application of microwaves which is proving attractive to industries is the pre-cooked bacon. We have seen that when the bacon is heated in a traditional team like the grill, there are substantial losses of water and fat, and, therefore, food structure shrinks. In addition, the fat melts into the hot grill surface and deteriorates significantly, reducing its quality. However, the microwaved bacon better preserved in its original composition and, consequently, product dimensions vary little. In the U.S. alone there are over 30 teams for continuous process.

In recent years it has developed a team to carry out heating by microwave continuous flow of various types food more or less viscous, and even inhomogeneous. It has been found that could be particularly useful for treatment of high temperature pasteurization and short and UHT milk, cream, yogurt, sauces, purees and baby foods. Due to the absence of hot surfaces in contact with food and speed of the process (140 ° C are reached in less than 1 second), prevents overheating, while preserving product quality and reducing processing costs.

For the application of microwaves in packaged foods, have also devoted much effort in developing specific types of packaging for microwave treatment. Depending on the purpose of warming, there are passive containers (glass, ceramics, paper, cardboard and plastic), which do not interfere with microwave and active packaging, consisting of thin metal pieces between sheets of cardboard or metallic polyester, which affect food warming improving uniformity. The latter are particularly useful in the case of heterogeneous foods, for example, lasagna, pizza, croissant, potato chips and foods that have to reach high temperatures, as is the case of popcorn.

EFFECTS "?

Microwaves are non-ionizing radiation, ie do not break chemical bonds or molecular cause changes in food components. The nature of chemical reactions that occur is identical to that of conventional heating.

However, if there is proper control of heat distribution during the process, hopefully in quantity less deterioration of the components and even better organoleptic characteristics, when subjected to microwave food compared with those treated by conventional process conducted under identical conditions of heating, holding and cooling temperature.

Although sometimes studies have emerged that seemed to point to possible adverse health effects of processed food products with microwave, after more than half a century of use in the home, could not corroborate any of the adverse effects identified.

http://www.consumer.es/seguridad-alimentaria/ciencia-y-tecnologia/2006/04/05/23073.php

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food

Encapsulation

The microcapsules act as barriers against odors and flavors and resist processing conditions and packaging

Encapsulation is a process by which bioactive food substances are introduced into a matrix to prevent the loss, to protect them from reacting with other compounds or to slow oxidation due to light or oxygen. In general, encapsulation is a means to pack, sort and store materials for later release under controlled conditions. This technology brings in the food sector, products with better sensory and nutritional characteristics.

food microcapsule developed at the Institute of Marine Sciences of Andalucía, Cádiz
- Picture: ICMAN-CSIC -

encapsulation processes were first developed between 1930 and 1940 by the National Cash Register (NCR ), Ohio, USA, for the commercial application of a dye from gelatin encapsulating agent. The food application is more recent, mainly due to cheaper technology, which has attracted interest from the food industry. This process allows, depending on the applied technology to encapsulate nutrients are not attacked, degraded or oxidized, as well as enzymes or whole cells, allowing substrates and products into and out of the capsule.

The latter idea was applied in the development of an artificial liver, liver enzymes placed in semipermeable membranes to improve their function. Nylon membranes have been used to encapsulate and entrap enzymes like pepsin, pectin esterase, Invertase for sucrose inversion and renin for coagulation of milk. Even as lactic acid bacteria Lactobacillus lactis can also be encapsulated, which could facilitate the production of fermented products continuously.

microcapsules for production have been proposed various methods are divided into physical processes (spray drying, extrusion and spray coating) physicochemical processes (simple or complex coacervation and entrapment in liposomes) and chemical processes. The choice of method depends on the average particle size required and the physicochemical properties of encapsulating agent and the substance to be encapsulated, applications for microencapsulated material, the release mechanism required and cost.

Spray drying and spray chilling

The encapsulation of flavors prevent undesirable reactions with other food components, even for a long storage process have been developed various methods for encapsulating flavors and aromas. Spray drying is the most used in the food industry because it is a cheap and effective in the protection of materials. Modified starches, maltodextrins and gums are used as wall materials. The encapsulated material is homogenized with the carrier. Subsequently, the mixture is spray dried and sprayed through a nozzle or disk. After this process, the capsules formed are collected ready to be employed.

are currently studying new materials wall, including colloids and natural gums, for obtaining mixtures which increase the retention of volatile compounds and the commercial life of the microcapsules. Thus, we have obtained the retention of essential oils of orange and decreased oxidation by using gum arabic, which undoubtedly allows the inclusion of active substances without being affected by the process of digestion begins in the mouth and stomach.

Another method is to spray chilling or freezing, which consists in mixing the material to be encapsulated with the product carrier and atomized by means of cold air. The microcapsules produced by spraying the emulsion or suspension containing the wall material and active ingredient of solid or liquid. The coverages are vegetable oils used in the case of spray chilling or hydrogenated vegetable oil spray to freeze, and can be encapsulated heat-sensitive liquids and materials that are insoluble in conventional solvents.

reduction produces a solidification temperature of the lipid that acts as a wall and the entrapment of the active substance in the center of the capsule. The spraying of cooling is usually used to encapsulate ferrous sulfate, vitamins, minerals or acidulants. The most common applications of spray freeze include dried soups and foods high in fat. The microcapsules produced by cooling or freezing are insoluble in water due to its coverage of lipids, which are encapsulated soluble materials such as enzymes, vitamins and water soluble acidulants.

Other methods

Microencapsulation by extrusion, developed another method involves the passage of an emulsion of active material and the wall material through a die at high pressure. The extrusion process is the second most used, after spray drying for the encapsulation of flavors. A typical process involves mixing flavored with corn syrup and modified starch hot extruding the mixture into small sphere ( pellets) in a bathroom with a cold as isopropoanol solvent. The cold solvent syrup solidifies into an amorphous solid, bathing the flavors. The flavors have a longer life as well. Vitamin C and dyes may have a shelf life exceeding two years, and are protected from oxidation. In addition, the solid form of flavors is more convenient to use. The application of this method in food processing includes drinks, cakes, jellies and desserts.

coverage fluidized bed consists of particles suspended sound in air at high speeds inside a chamber with controlled temperature and humidity, which sprays the wall material. The amount of coated particles depends on the length of the camera and the residence time within it. The technique is applicable to coatings that melt easily (such as hydrogenated vegetable oil, stearin, fatty acids, emulsifiers and waxes) or soluble coverage (such as starches, gums and maltodextrin). For hedges that melt cold air is used to harden the carrier, while for the coating soluble hot air is used to evaporate the solvent. The ingredients are easy to blend released by increasing temperature or by physical disruption, coverage while soluble release their contents by adding water. Some fortified foods and nutritional ingredients encapsulated mixtures fluidized bed, for example: citric, lactic and sorbic acid or sodium bicarbonate used in bakery products.

A type of housing properties with more versatile and less fragile than those made of fat is of the liposomes used for the release of vaccines, enzymes and vitamins in the body after passing through the initial stages of the digestive tract. The method of encapsulation in liposomes consists of one or more layers of lipids and acceptable non-toxic food whose permeability, stability, surface activity and affinity may vary with the size and composition of the lipid. Liposomes are vesicles that form when phospholipids are dispersed films in an aqueous medium. They act the same way as natural membranes, being selectively permeable to ions.

APPLICATIONS IN FOOD SAFETY

is well known that the stomach, they extend their low pH, the negative acts against some micro-organisms, such as bifidobacteria, and may alter or reduce the absorption of other substances, such as some vitamins and minerals, especially when mixed with binders. These substances can retain nutrients and prevent them from being absorbed by the body.

A major advantage of encapsulation is the ability to retain certain food substances or microorganisms and protect them from the action of the stomach, allowing the passage into the intestine of microorganisms and nutrients are not altered with proven nutritional and digestive protection. At the same time, it is possible to encapsulate drugs, which opens the door to the use of substances that could not stand the passage through the stomach and the first sections of the alimentary tract and, according to this principle, may be administered via oral.

http://www.consumer.es/seguridad-alimentaria/ciencia-y-tecnologia/2006/04/26/23292.php

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Nanotechnology and food safety

development miniaturized tools for detection of microorganisms help to obtain universal instruments and microbiological quality control

From a consumer perspective is increasingly important to have a total guarantee of safety and quality food. At the industry level, the supply of safe food is to identify, as soon as possible pollution problems. It is therefore necessary to develop techniques increasingly faster and more accurate, something that has helped the progress of biotechnology, which has facilitated the development of previous technologies such as optical traps, lasers, electronic scanning microscopes tunneling.

- Picture: Ariana Taylor-Stanley/Flickr -

All these tools allow biotechnologist greater knowledge and a better characterization and control of living cells. Currently, the nanomachines and bio-inspired materials are formed by self-assembly, molecular imprinting and other assembly techniques. The R & D in nanobiotechnology has a vast future ahead, particularly in areas such as medicine, of which 50% are hydrophobic and useful for the reduction of drug particle size to nanoscale could improve its administration.

On the other hand, nanomaterials with high porosity are suitable to achieve a more controlled application of drugs. In gene therapy, the success depends on developing safe and effective gene vectors. Non-viral vectors, nanoparticles, lipid complexes with DNA polymers have been proposed as alternatives to viruses, used to introduce specific genes in certain cells.

Advances in nanotechnology will soon be realized in improving the preparation of such nanoparticles to DNA. Finally, nanobiosensors have several immediate applications in generic research, among which we should emphasize monitoring nanoscale components inherent in living cells and biological threat detection.

coexist, however, several problems associated with the commercialization of nanotechnology. Often cited the superior performance of transistors made from carbon nanotubes. Unfortunately, it is almost impossible to mass produce such transistors for computer chip manufacturing. Similarly, there are still many challenges to overcome in relation to the synthesis and processing of nanoparticles carrying drugs on a commercial level. Another critical issue is the integration of nanostructures and nanodevices into systems or broader platforms on a human scale, that surround them, so they can be used as components in electronic devices or sensors, among others.

Nanostructures are often unstable because of the small size of their constituents and their high chemical activity. Therefore, a major challenge is to increase the thermal stability and structural chemistry of these materials, and devices made therefrom. The biggest problem that could face nanotechnology in its quest to market, is the cost of production.

detection of microorganisms

List binding analysis of microorganisms is growing currently accepted standards for detection of microorganisms based on their crop from food to reach their isolation and identification on selective media. Is simple but time consuming. Traditional microbiological analysis are complemented by several rapid molecular biology technologies that are able to identify contaminating organisms, including detection by ELISA (Enzyme Linked Immunosorbent Assay), which determines the presence of surface proteins or secreted by microorganisms, quantitative PCR reaction (Polymerase Chain), which allows amplification of DNA fragments or in combination with a reverse transcription reaction, the RNA of microorganisms.

Because many foods are processed from raw materials to a certain level of contamination at source, and even with pathogenic microorganisms, it is necessary to apply various technologies for reducing microorganisms, thereby reducing or even eliminating the danger . In these cases, the technologies could provide positive detections because if there antigen or genetic material may produce results that eliminate the presence of living microorganisms. For this reason, we have a premise true: always have to be able to detect living microorganisms because the dead will not affect us negatively.

The market offers various protocols and ready to use and reliably for the detection of living organisms. Including kits quantitative PCR detection, such as Salmonella foodproof Lightcycler, Listeria monocytogenes, E. coli O157 and Listeria-genus kits of Roche Company. The disadvantage of detection kits is that they require the introduction of a molecular biology laboratory and the analysis effort is directly proportional the number of organisms tested.

Indeed, the list of mandatory and desirable microorganisms to be analyzed is increasingly high, and it is foreseeable that in the future will be good to distinguish between different related strains, which may present a risk to the consumer completely different. Therefore, it is desirable to develop inexpensive systems capable of analyzing multiple (tens or even hundreds) of organisms or variants simultaneously, and can carry out in situ a simple and easy for production technicians.

development and production of miniaturized tools detection of microorganisms focused on specific foods and contaminating microorganisms characteristic can open the possibility of developing tools for safety and quality control of microbiological universal, thus encouraging standardization.

QUALITY COSTS NO

The technical development of ever faster and more accurate it becomes more evident in medium-sized companies or large, well-known brands and high prestige. However, smaller industries are still assessing the cost of the analysis before making a choice. In these cases it can affect size. A greater prestige and greater market penetration, security costs are relativized to avoid problems and prevent loss of customer confidence. At the other extreme, if costs are measured, they get worse results or data in a long time, which means higher costs for loss or nonconformities not come to value economically.

For this reason, the application of innovative technology and fast come from the hand of the largest producers, who manage to invest significant amounts of resources to innovation. And in most cases the food control is associated with a high cost, which includes a representative sampling and analysis protocols. Given this situation, it is often cheaper and analysis are selected without an appropriate management of test results. However, when we have a rejection of non-conformity product, the cost is much more important.

A refund means you have to bear the cost of production, transport costs and, depending on the contamination, the costs of destruction or disposal of the goods. In many cases, it is the self that leads to the existence of lots rejected, because if the food is perishable can not stay a week to obtain analytical results. The existence of adequate controls in time and cost mean lower costs and increased profits because, in many cases, the fact of not having a benefit denials that may pay checks.

http://www.consumer.es/seguridad-alimentaria/ciencia-y-tecnologia/2006/05/17/23538.php