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Special Issues
Microwave Applications in Food Processing – New Possibilities and Challenges
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Special Issue "Microwave Applications in Food Processing – New Possibilities and Challenges"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 30 September 2023 | Viewed by 768

Special Issue Editor

Prof. Dr. Marc Regier

E-Mail Website
Guest Editor
Food Process Engineering, Trier University of Applied Sciences, Trier, Germany
Interests: new methods of food processing and analysis; food process engineering; microwaves; physical properties; novel techniques

Special Issue Information

Dear Colleagues,

Even though microwave applications in the field of food processing are no longer really new (the first patents for microwave applications date back more than 50 years), they still seem to be far from exhausting their full potential both in industry and in households. Indeed, in recent years in particular, a renewed trend towards the research and application of microwave methods can be observed as a result of various developments.

Among other applications, the dynamic development of digitization in simulation, analysis and application, but especially the new possibilities offered by solid-state generators in process control and regulation, should be mentioned. In addition, the combination of microwaves with other technologies can play an increasing role in the production of high-quality and, at the same time, resource-efficient and thus sustainable food.

This Special Issue shall be dedicated to these developments in order to document the current state of knowledge and development in the field, but also to forecast upcoming trends and possible limitations.

Prof. Dr. Marc Regier
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • solid-state generator
  • digitization
  • simulation / modelling
  • process control
  • combined processes

Published Papers (1 paper)

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Research

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Article
The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking
by
Sovannmony Nget
,
Hasika Mith
,
Géraldine Boué
,
Sébastien Curet
and
Lionel Boillereaux
Foods 2023, 12(6), 1187; https://doi.org/10.3390/foods12061187 - 11 Mar 2023
Viewed by 427
Abstract
Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pâté cooking, a very common food product in Cambodia. In this [...] Read more.
Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pâté cooking, a very common food product in Cambodia. In this paper, the authors chose to develop a digital twin dedicated to perfectly predict the temperature for cooking in a 915 MHz single-mode cavity, instead of using a classical and energy-consuming steaming method. The heating strategy is based on a ramp-up heating and a temperature-holding technique (with Tylose® as the model food and Cambodian pâté). The model developed with COMSOL® Multiphysics software can accurately predict both local temperatures and global moisture losses within the pâté sample (RMSE values of 2.83 and 0.58, respectively). The moisture losses of Cambodian pâté at the end of the process was 28.5% d.b (dry basis) after a ramp-up heating activity ranging from 4 to 80 °C for 1880 s and a temperature-holding phase at 80 °C for 30 min. Overall, the accurate prediction of local temperatures within Cambodian pâté is mainly dependent on the external heat-transfer coefficient during the temperature-holding phase, and is specifically discussed in this study. A 3D model can be used, at present, as a digital twin to improve the temperature homogeneity of modulated microwave power inputs in the future. Full article
(This article belongs to the Special Issue Microwave Applications in Food Processing – New Possibilities and Challenges)
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