Document Type
Article
Publication Date
12-1-2008
Abstract
The feasibility of peanut beverage sterilization by continuous microwave heating as an alternative to conventional ultrahigh temperature (UHT) system processing was studied. Dielectric properties of two products, Peanut Punch (Nestle Trinidad and Tobago Ltd., Port of Spain, Trinidad and Tobago) and Jamaican Irish Moss Peanut Drink (distributed by Eve Sales Co., Bronx, NY) were measured. The products had similar dielectric properties. Values for the dielectric constant (average of 60) and dielectric loss (average of 23) indicated that the two products were good candidates for rapid microwave heating. The products were processed in a 5 kW focused microwave unit, at two different flow rates, 1 and 2 L/min. The short time required to reach 130C and the uniformity of the temperature distribution indicated that microwave heating could be used as a sterilization step in a UHT process for peanut-based beverages. Further studies need to be conducted on microbiological and chemical changes of the product before continuous microwave heating can be implemented as an alternative sterilization step to conventional UHT processes of peanut beverages. © 2008 Wiley Periodicals, Inc.
Publication Source (Journal or Book title)
Journal of Food Processing and Preservation
First Page
935
Last Page
945
Recommended Citation
Sabliov, C., Boldor, D., Coronel, P., & Sanders, T. (2008). Continuous microwave processing of peanut beverages. Journal of Food Processing and Preservation, 32 (6), 935-945. https://doi.org/10.1111/j.1745-4549.2008.00223.x