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Nonthermal Effects (nonthermal + effects)
Selected AbstractsJOURNAL of FOOD PROCESSING and PRESERVATION SEP 2000 Vol-24.4. DEVELOPMENT of A PROCESS FOR DETECTING NONTHERMAL EFFECTS of MICROWAVE ENERGY ON MICROORGANISMS AT LOW TEMPERATURE,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2000MICHAEL KOZEMPEL We developed an experimental process capable of isolating thermal and nonthermal effects of microwave energy relative to the destruction of microorganisms at low temperature. the concept combines instantaneous energy input to the food system by microwaves with rapid removal of thermal energy. the process used a double tube heat exchanger inside a continuous microwave dryer. the outer tube was transparent to microwaves, whereas the inner tube was stainless steel and was used for cooling the system. the microwave energy, 5,6 kW power, was absorbed by the process fluid in the annulus. the cooling water flowing in the inner tube removed the thermal energy from the process fluid to control temperature at or below 45C. the process was at turbulent flow to assure a uniform temperature and dwell time. There were no detected nonthermal effects from microwave energy for yeast, Pediococcus sp., Escherichia coli, Listeria innocua, or Enterobacter aerogenes in various test fluids, such as water, liquid egg, beer, apple juice, apple cider, and tomato juice. [source] Microwave Chemistry in Silicon Carbide Reaction Vials: Separating Thermal from Nonthermal Effects,ANGEWANDTE CHEMIE, Issue 44 2009David Obermayer Mag. Ölbadchemie unter Mikrowellenbestrahlung: In Reaktionsgefäßen aus Siliciumcarbid (SiC) können Experimente, wie sie in einem Autoklaven mit Wärmeübertragung ausgeführt würden, in einem Mikrowellenreaktor simuliert werden, weil das elektromagnetische Feld der Mikrowellen durch die SiC-Gefäße effizient abgeschirmt wird. Dieses Verfahren ermöglicht es, den Einfluss von Mikrowelleneffekten zu studieren. [source] JOURNAL of FOOD PROCESSING and PRESERVATION SEP 2000 Vol-24.4. DEVELOPMENT of A PROCESS FOR DETECTING NONTHERMAL EFFECTS of MICROWAVE ENERGY ON MICROORGANISMS AT LOW TEMPERATURE,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2000MICHAEL KOZEMPEL We developed an experimental process capable of isolating thermal and nonthermal effects of microwave energy relative to the destruction of microorganisms at low temperature. the concept combines instantaneous energy input to the food system by microwaves with rapid removal of thermal energy. the process used a double tube heat exchanger inside a continuous microwave dryer. the outer tube was transparent to microwaves, whereas the inner tube was stainless steel and was used for cooling the system. the microwave energy, 5,6 kW power, was absorbed by the process fluid in the annulus. the cooling water flowing in the inner tube removed the thermal energy from the process fluid to control temperature at or below 45C. the process was at turbulent flow to assure a uniform temperature and dwell time. There were no detected nonthermal effects from microwave energy for yeast, Pediococcus sp., Escherichia coli, Listeria innocua, or Enterobacter aerogenes in various test fluids, such as water, liquid egg, beer, apple juice, apple cider, and tomato juice. [source] | ||||||||||