Physicochemical properties of microwave assisted dehydrated tuna chunks
Physicochemical properties of microwave assisted dehydrated tuna chunks
Date
2021
Authors
P, Viji
Debbarma, Jesmi
Rao, Madhusudana
Journal Title
Journal ISSN
Volume Title
Publisher
Fishtech Reporter
Abstract
Microwave heating is a dielectric processing in which heat is produced by molecular friction
caused during the shifting of polar molecules from their equilibrium positions under an electromagnetic field. It is therefore a volumetric heating and is considered as an effective heating method to produce high quality foods. In the electromagnetic spectrum, microwave frequency lays between 300 MHz and 300 GHz and the frequencies of 915 MHz-2.45 GHz are utilized for scientific, industrial and medical applications (Hoogenboom et al., 2009). Microwave processing is gaining much interest in food industry as it has potential applications in pasteurisation, baking, blanching, disinfestation, cooking, drying, extraction, defrosting etc. Microwave drying has several advantages over conventional drying methods such as hot air or sun drying because of their deep penetrable nature and ability to generate homogenous heating at a faster rate inside the product. Many studies have shown that microwave drying is a shorter process of high efficiency resulting in high product quality without case hardening(Fu et a1., 2015; Monteiro et at., 2018). Vacuum assisted microwave drying is a latest innovation in the field of drying technology which uses high rate of heat transfer by microwave at a controlled temperature under vacuum.
Description
Keywords
tuna chunks, Physicochemical properties, microwave heating