Effect of Viscosity and Salt Concentration on Microwave Heating of Model Non-Newtonian Liquid Foods in a Cylindrical Container

Abstract

The effects of NaC1 (0–3.33%) and apparent viscosity (0.001–15.78 Pa-s) at a shear rate of 0.066 s^-1, on the time-temperature profiles in guar gum solutions heated in a microwave oven were studied. A highly localized temperature profile exists for liquids with a high salt concentration and a high viscosity. A regression model was developed to predict temperatures within the solution at different locations, heating time, effective salt concentration, and apparent viscosity. This model accurately predicted the time-temperature profile in tomato juice heated in the same oven.

Key Words:

• Microwave heating
• Liquids
• Viscosity
• Salt concentration

Additional information

Notes on contributors

R.C. Anantheswaran

Ramaswamy C. Anantheswaran and Li-Zen Liu are affiliated with the Department of Food Science, Ill Borland Lab., The Pennsylvania State University, University Park, PA 16802.

L. Liu

Ramaswamy C. Anantheswaran and Li-Zen Liu are affiliated with the Department of Food Science, Ill Borland Lab., The Pennsylvania State University, University Park, PA 16802.