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|Type:||Artigo de evento|
|Title:||Dielectric Properties Of Banana Puree Under Thermal Processing Conditions As A Function Of Temperature And Composition|
Marsaioli- Jr. A.
|Abstract:||Conventional thermal processing of fluid products, such as fruit and vegetable purees can lead to undesirable changes on the quality characteristics of the food material. In order to achieve the required thermal effect and to obtain a microbiological safe product, some nutritional and quality aspects, such as color, vitamins content, texture, and aroma are usually affected negatively. Using microwave technology to achieve the designed process temperature allows a shorter period of time to heat the product. The use of this technology for pasteurization or sterilization of fluid food products is being studied and results show that it is more efficient and causes less thermal degradation to the food material. In order to design and optimize microwave thermal treatments, it is important to know the dielectric properties of the product at the process temperatures. In this project, the behavior of dielectric properties of banana puree as a function of temperature and product composition was studied. It shows that these parameters affect significantly the dielectric property values and, in turn, the behavior of the product under the microwave field. Sucrose content and temperature play major role on the dielectric property values. Equations were modeled at 915 MHz and they are useful for predicting the dielectric properties of different formulations of banana puree at various processing temperatures.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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