Effects of Microwave Utilization on the Color Properties of Food: A Review

ChemBioEng Reviews, Journal Year: 2024, Volume and Issue: 11(3), P. 483 - 494

Published: March 22, 2024

Abstract This review discusses the importance of food coloring in determining consumer preferences and factors that can affect color food. It emphasizes significance preventing degradation pigments during preparation highlights role microwave ovens preserving these by reducing processing time improving quality. The delves into scientific principles underlying heating its effects on Maillard browning, caramelization, other chemical reactions responsible for changes potential benefits cooking (MWC) natural certain foods are highlighted, along with challenges considerations maintaining stability. synthesizes findings from diverse studies, providing a comprehensive overview current state knowledge utilization color. Insights this contribute to better understanding intricate relationship between technology visual appeal food, paving way informed culinary practices development innovative MWC strategies.

Language: Английский

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Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes

Heliyon, Journal Year: 2024, Volume and Issue: 10(10), P. e30906 - e30906

Published: May 1, 2024

Concentration of fruit pulp is an important unit operation in food processing and has a wide range applications. In this study, the microwave heating concentration (MHC) raspberry at different powers, times sample masses were investigated considering characteristics quality attributes. The results showed that increasing power/heating time or decreasing mass significantly decreased moisture content but had no significant effect on temperature pulp, while these conditions resulted loss total anthocyanin deterioration color difference. LF-NMR SEM revealed changes caused by MHC affected difference final product. Microwave power 800 W, 3 min 90 g are selected as suitable parameters for pulp. This study may provide guidance development appropriate technology berry

Language: Английский

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Extraction of natural antioxidants and colorants from berries

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 289 - 324

Published: Jan. 1, 2025

Language: Английский

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Research Progress on Flue Gas Desulfurization and Denitrification by Activated Carbon Method

Processes, Journal Year: 2025, Volume and Issue: 13(5), P. 1396 - 1396

Published: May 3, 2025

SO2 and NOx emissions from iron steel production pollute the atmosphere. With implementation of ultra-low emission standards, requirements for flue gas purification have become more stringent. Activated carbon, due to its rich surface chemistry, stable physical structure, excellent adsorption renewability, has a significant effect on synergistic removal multiple pollutants industrial gas, application achieved rate ≥98% ≥83%. Firstly, we analyze structure activated carbon principle, discuss mechanism desulfurization denitrification, explore shortcomings technology; then, summarize modification methods determine impregnation method loading non-precious metal oxides as optimal solution, elucidate conditions, process, reaction mechanism; finally, current status research, process deficiencies direction optimization, look forward prospect development.

Language: Английский

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Combined effect of ultrasonic pretreatment and drying temperature on the quality characteristics of honeysucks puree under microwave vacuum drying

Drying Technology, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 15

Published: April 27, 2025

Language: Английский

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Combined use of microwaves in the simultaneous production of dehydrated blueberries and aqueous extract

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144606 - 144606

Published: May 1, 2025

Language: Английский

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Cleaner Production of Bio-Oil from Macroalgae and Low-Rank Coal Mixture by Pyrolysis in a Microwave Reactor Integrated with a Distillation Column

Energy, Journal Year: 2024, Volume and Issue: unknown, P. 134309 - 134309

Published: Dec. 1, 2024

Language: Английский

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Development, characterization and functional properties of sodium alginate-based films incorporated with Schisandra chinensis extract-natamycin complex

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 253, P. 127435 - 127435

Published: Oct. 14, 2023

Language: Английский

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Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying

LWT, Journal Year: 2024, Volume and Issue: 205, P. 116477 - 116477

Published: July 14, 2024

This study aimed to investigate how microwave vacuum drying (MVD) affects the kinetics, quality profiles, and microstructure of pork chip snacks (PCS). Fresh longissimus lumborum was sliced dried under different power densities (4, 6, 8 W/g) in a oven. Five classical thin-layer models were used evaluate nonlinear fitting experimental data. The results indicated that Midilli et al. model optimal for describing kinetics PCS. Moreover, as temperature increased during MVD, surface PCS gradually browned. Meanwhile, temperatures 130.2 °C 139.9 critical preventing severe browning scorching Furthermore, induced accelerated PCS, which led microstructural damage formation porous structure. However, higher density more pronounced non-uniformity well lipid oxidation (P < 0.05), notably altered flavor In summary, employing 4 W/g 22 min MVD emerged parameter preparation. provides novel strategy application processing meat snacks.

Language: Английский

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Quantifying the roles of thermal volatilization and decomposition in microwave remediation of polycyclic aromatic hydrocarbon–polluted soil and modeling remediation effectiveness

Journal of Hazardous Materials, Journal Year: 2023, Volume and Issue: 463, P. 132884 - 132884

Published: Oct. 29, 2023

Language: Английский

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