A preliminary study of microwave heating on mango exporting quarantine treatment
Jatuphong Varith and Tanongkiat Kiatsiriroat
Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 175
2003
บทคัดย่อ
A preliminary study of microwave heating on mango exporting quarantine treatment
Quarantine heat treatment to disinfest oriental fruit fly (Dacus dorsalis H.) in mangoes (Mangigera indica L.) is necessary for fruits exported to developed countries. Microwave provides rapid heating in food materials which may shorten the fruit quarantine heating time. The objectives of this work were to assess the heat penetration of the microwave in mango and to determine the optimal condition to obtain a uniform heating in mango. A commercial 800 watt-microwave over was used to provide heating on export-graded ‘Chokanan’ mango (average mass of 0.32 kg / fruit). The experiments were conducted to investigate factors including heating power, heating time, heat concentration on sample, and sample orientation. The temperature profile of the mango was also constructed by estimating the internal temperature at each layer inside the mango. It was found that mango heated with microwave power of 50% for 40 seconds yielded the internal temperature of 45 °C at 23 mm underneath the skin. With the aforementioned condition, the mango treated with microwave in the horizontal position provided better heating uniformity than that in the vertical position. Microwave heat treatment on mango may offer great advantages over the standard vapor heat treatment (VHT) during come-up time, in terms of less energy consumption, easier implementation for a continuous system, and possible better quality retention due to shorter heating time.