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

Coskun E., Ozturk S., Topcam H., Karatas O., Li R., Wang S., ...Daha Fazla

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.82, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 82
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.ifset.2022.103184
  • Dergi Adı: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Low moisture food products, Continuous flow microwave heating, Mathematical modeling, Design and optimization, Peanut butter, HEAT-TRANSFER MODEL, SALMONELLA, SYSTEM, FLUID, INACTIVATION, SURVIVAL, FOODS
  • Ankara Üniversitesi Adresli: Evet

Özet

The 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 experi-mental 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.