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Characterization of Microbial Inactivation by Microwave Heating

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Abstract

Heating processes are paramount means for preventing food-borne illnesses. For conventional heating, time and temperature recommendations are given to improve food safety. These recommendations are based on two key-parameters: D- and z-values. With the aim of saving time and energy, microwave technologies are particularly interesting for cooking or decontaminating foods. However, the D- and z-values are not appropriate for such treatments because the heating temperature is not constant. New parameters based on the specific power are proposed to characterize this heating process (D p- and z p-values). In this chapter, microwave heating and its impacts on microorganisms are described. An outline on thermobacteriology in food processing is reported, followed by a presentation of the methodology used for determining the D p- and z p-values. Finally, the application of D p- and z p-values for sterilization, pasteurization, and cooking operations using microwave technology is presented.

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Acknowledgements

The authors would like to thank Cynthia Helou, Gerard Graham, Cyril Druon, Céline Mauhin, David Marier, and Véronique Rame of the Institute LaSalle Beauvais for their kind assistance. Part of this work was supported by the European project HOTPOT—A partnership project between Lasalle Beauvais and the University of Brighton selected under the European Cross-border Cooperation Program INTERREG IV A France (Channel)—England, cofunded by the European Regional Development Fund (ERDF).

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Authors and Affiliations

  1. Institut Polytechnique LaSalle Beauvais, Beauvais Cedex, France

    Pascale Gadonna-Widehem & Jean-Claude Laguerre

Authors
  1. Pascale Gadonna-Widehem
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  2. Jean-Claude Laguerre
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Correspondence to Pascale Gadonna-Widehem .

Editor information

Editors and Affiliations

  1. Department of Biological Systems Engineering, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  2. Department of Food Science, University of Campinas, Campinas, Brazil

    Gláucia María Pastore

  3. Department of Food Engineering, Ankara University, Ankara, Turkey

    Kezban Candoğan

  4. Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, USA

    Ilce G. Medina Meza

  5. Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo, Brazil

    Suzana Caetano da Silva Lannes

  6. Food Science and Technology Group, University of New South Wales, Sydney, New South Wales, Australia

    Ken Buckle

  7. Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada

    Rickey Y. Yada

  8. EMBRAPA Food Technology, Rio de Janeiro, Brazil

    Amauri Rosenthal

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Gadonna-Widehem, P., Laguerre, JC. (2017). Characterization of Microbial Inactivation by Microwave Heating. In: Barbosa-Cánovas, G., et al. Global Food Security and Wellness. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6496-3_23

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