Influence of microwave treatment on quality parameters of snacks food. Impact issues

• Autorzy: Goszkiewicz Anna , Kochańska Ewa , Korczak Katarzyna , Potapov Volodymyr О. , Prasol Svitlana

Identyfikatory

DOI

10.32933/ActaInnovations.36.6

• Języki publikacji: EN

Abstrakty

EN

The following publication presents results of the research on a new, innovative, mild technology of food processing with microwaves technology in order to develop novel food in the form of “on the go” healthy snacks. Different aspects of microwave treatment technologies within the context of physical model of electromagnetic field interaction with a food product, marketing and energy aspects were considered. Furthermore, comparison of sensory quality of conventionally and microwave treated nuts was shown, which is a key feature of nuts, seeds and dried fruits for most consumers. A comparative LCA analysis of convectional and microwave roasting was performed as well.

Słowa kluczowe

EN

roasting; microwave; convection; nuts; sensory quality; LCA; economy

PL

prażenie; kuchenka mikrofalowa; orzechy; jakość sensoryczna; LCA; gospodarka

• Wydawca: Centrum Badań i Innowacji Pro-Akademia ; Ukrainian Academy of Sciences - Research and Development Centre for Industrial Problems of Development
• Czasopismo: Acta Innovations
• Rocznik: 2020
• Tom: no. 36
• Strony: 64--80
• Opis fizyczny: Bibliogr. 30 poz.

Twórcy

autor

Goszkiewicz Anna

• Research and Innovation Center Pro-Akademia, 95-050 Konstantynow Lodzki, Poland

autor

Kochańska Ewa

• Research and Innovation Center Pro-Akademia, 95-050 Konstantynow Lodzki, Poland

autor

Korczak Katarzyna

• Research and Innovation Center Pro-Akademia, 95-050 Konstantynow Lodzki, Poland

autor

Potapov Volodymyr О.

• Kharkiv State University of Food Technology and Trade, Department of Power Engineering, Engineering and Physical and Mathematical Sciences 333, Klochkivska St., Kharkiv, 61051, Ukraine

autor

Prasol Svitlana

• Kharkiv State University of Food Technology and Trade, Department of Processes and Equipment of Food and Hotel and Restaurant Industry named after M. Belyaeva 333, Klochkivska St., Kharkiv, 61051, Ukraine

Bibliografia

• [1] Ververis E, Ackerl, R, Azollini D, Colombo PA, da Sesmaisons A, Dumas C, Fernandez-Dumont A, Ferreira da Costa L, Germini A, Goumperis T, Kouloura E, Matijevic L, Precup G, Roldan-Torres R, Rossi A, Svejstil R, Turla E, Gelbmann W. Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority. Food Reserch International 137 (2020), 109515.
• [2] Statista, Value of global nuts and seeds market 2017-2024 - Statistic, 2017.
• [3] Market Research Future Packaging (Jars and others) by Distribution Channel and Region (North America, Europe, Asia-Pacific and RoW) - Forecast period from 2018 to 2023. Maharashtra, India, 2020.
• [4] Singh-Ackbarali D, Maharaj R. Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago. Journal of Curriculum and Teaching 3 (2014), 1.
• [5] GVR. Healthy Snacks Market Size, Share - Industry Growth Report, 2019-2025. Grand View Research (2019).
• [6] KPMG. Rynek Warszawa (2014).
• [7] Chalyi S, Levykin I, Guryev I. Model and technology for prioritizing the implementation end-to-end business processes components of the green economy. Acta Innovations 35 (2020), 65-80.
• [8] Ratajczyk F. Director of Innovations Development Department Bakalland SA (2020).
• [9] Metaxas AC. Foundation and Electroheat: A Unified Approach. John Wiley & Sons Ltd., (1996).
• [10] Potapov VO, Mykhailov VM, Mykhailova SV, Borisova AO. Substantiation of a Physical Model of Electromagnetic Field Interaction with a Food Product of an Arbitrary Form. Acta Mechanica Slovaca 17 (2013), 78-83.
• [11] Lawless HT, Heymann H. Sensory Evaluation of Food, Springer (2012).
• [12] Muñoz AM. Sensory evaluation in quality control: An overview, new developments and future opportunities. Food Quality and Preference 13 (2002), 329-339.
• [13] Sidel JL, Bleibaum RN, Tao KWWC. Quantitative Descriptive Analysis, in Kemp SE, Hort J, Hollowood T (Eds.) Descriptive Analysis in Sensory Evaluation. Chichester, UK: John Wiley & Sons, Ltd (2017), 287-318.
• [14] Kemp SE, Hort J, Hollowood T. Descriptive Analysis in Sensory Evaluation. Chichester, UK: John Wiley & Sons, Ltd (2017).
• [15] Perren R, Escher FE. Impact of roasting on nut quality. Woodhead Publishing Limited (2013).
• [16] Schlőrmann W, Birringer M, Bohm V, Lober K, Jahreis G, Lorkowski S, Muller AK, Schone F, Glei M. Influence of roasting conditions on health-related compounds in different nuts. Food Chemistry 180 (2015), 77-85.
• [17] Kita A, Figiel A. The effect of roasting on the texture of walnuts. Acta Agrophysica 7 (2006), 89-94.
• [18] Aςar ŐC, Gőkmen V, Pellegrini N, Fogliano V. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds, European Food Research and Technology 229 (2009), 961-969.
• [19] Goszkiewicz A, E, Ratajczyk F. Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics. Food Structure 25 (2020), 100144.
• [20] Al Juhaimi F, Őzcan MM, Uslu N, Doğu S. Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting. Journal of Food Science and Technology 54 (2017), 4436 4441.
• [21] Sun J, Wang W, Yue Q. Review on microwave-matter interaction fundamentals and efficient microwaveassociated heating strategies. Materials 9 (2016), 231.
• [22] Regulation (EC) no 1272/2008 of the European Parliament and of the Council. Official Journal of the European Union (2008) L 353.
• [23] Jindal VK, Anjinta A, Koolvisoot P. Optimization of Microwave Oven Roasting of Peanuts Using Response Surface Methodology. Journal of Food Science and Technology 54 (2017), 2145-2155.
• [24] Raigar RK, Upadhyay R, Mishra HN. Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes. Journal of Food Science and Technology 54 (2017), 2145-2155.
• [25] Smith AL, Perry JJ, Marshall JA, Yousef AE, Barringer SA. Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium , Color, Volatiles, Flavor, and Lipid Oxidation. Journal of Food Science 79 (2014), S1584-S1594.
• [26] Donno D, Beccaro GL, Mellano GM, Di Prima S, Cavicchioli M, Cerutti AK, Bounous G. Setting a Protocol for Hazelnut Roasting using Sensory and Colorimetric Analysis: Influence of the Roasting Temperature on the Quality of Tonda Gentile delle Langhe Cv. Hazelnut. Czech Journal of Food Science 31 (2013), 390-400.
• [27] Belviso S, Dal Bello B, Giacosa S, Berolino M, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G. Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage’, Food Chemistry 217 (2017), 398-408.
• [28] Ciarmiello L, Piccirillo P, Gerardi C, Piro F, Luca A, D'Imperio F, Rosito V, Poltonieri P, Santino A. Microwave Irradiation for Dry-Roasting of Hazelnuts and Evaluation of Microwave Treatment on Hazelnuts Peeling and Fatty Acid Oxidation. Journal of Food Research 2 (2013), 3.
• [29] Czajkowska A. The changes in the Polish energy sector to reduce the pollutant emissions in the environment. Acta Innovations 30 (2019), 85-95.
• [30] Anduła A, Heim D. Photovoltaic systems types of installations, materials, monitoring and modeling - review. Acta Innovations 34 (2020) 40-49.

Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).