THE MICROWAVES EFFECTS ON LIQUID FOODS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Ionica DELIU, Daniela GIOSANU, Constantin STĂNESCU

The microorganisms present in food could be beneficial (for example in the fermentation’s process) or could cause human health risk. For this reason, is necessary a good control of microorganisms in food. There are two kinds of factors that affect growth and survive of pathogenic microorganisms in food:1) intrinsic factors such as: acidity, pH, water activity, redox potential, the presence of nutrience;2) extrinsic factors: storage conditions (temperature, time and humidity) and the type of processing and packaging.In our days, the traditional thermal process used for pasteurization of liquid foods is replaced with new methods:electronic pasteurization, high-pressure processing, and pulsed electric field technology. In this paper we present a report about the microwaves field on different microorganisms from liquid foods (fresh milk).It was used a microwave source with 2.4 GHz frequency and max. 1500 W power, for different exposure times. It was determined the total number of germs per ml, from every samples and compared with the standard. It remarks that the microwaves effects on microorganisms depend on electric fields strength, the treatment time and the shape of the pulse wave.

[Read full article] [Citation]

Deliu I., Giosanu D., Stanescu C. 2013, THE MICROWAVES EFFECTS ON LIQUID FOODS. Scientific Bulletin. Series F. Biotechnologies, Vol. XVII, ISSN 2285-1364, 208-211.


The publisher is not responsible for the opinions published in the Volume. They represent the authors’ point of view.
© 2012 Scientific Bulletin Series F.“Biotechnologies“. All Rights Reserved. To be cited: Scientific Bulletin Series F.“Biotechnologies“.
Powered by INTELTECH DEVELOPMENT.