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United States Department of Agriculture

Agricultural Research Service

Research Project: NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES Title: Microwave Heating of TV-Dinner Type Products

Authors
item Huang, Lihan
item Sites, Joseph

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: June 6, 2009
Publication Date: July 9, 2009
Citation: Huang, L., Sites, J.E. 2009. Microwave Heating of TV-Dinner Type Products. In: Proceedings of International Microwave Power Institute’s 43rd Annual Symposium. July 8 – 10, 2009, Washington, DC. p. 72 – 77.

Technical Abstract: Modified from an inverter-based microwave oven, a new microwave system was developed to pasteurize mechanically tenderized beef, inoculated with Escherichia coli O157:H7 and placed into a 12 oz CPET tray containing de-ionized water. The system allowed the sample surface temperature to first increase to 65, 70, 75, or 80C, and then continued with additional secondary heating with a small fraction of microwave power. Complete inactivation of E. coli and background flora was observed with heating at temperatures above 70C for more than 1 min. This study demonstrated a new approach for assuring the safety of microwavable TV-dinner type products containing raw meats.

Last Modified: 11/25/2014
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