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Journal of Food Quality
Volume 2017 (2017), Article ID 6901421, 10 pages
https://doi.org/10.1155/2017/6901421
Research Article

Effect of Microwave Heating on the Dielectric Properties and Components of Iron-Fortified Milk

1State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co. Ltd., Shanghai 200436, China
2National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
3State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
4Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China

Correspondence should be addressed to Jian-xin Zhao; nc.ude.nangnaij@oahzxj

Received 9 June 2017; Revised 27 October 2017; Accepted 8 November 2017; Published 6 December 2017

Academic Editor: Susana Fiszman

Copyright © 2017 Xiao-shu Tang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

With the iron-fortified milk as research object, this paper makes a research on the influence of iron on the dielectric properties and wave absorption properties and effect of nutritional components, such as casein and whey protein in milk, and thermostability in the process of microwave heating, and rapid heat transfer method in ferrous gluconate–milk and ferrous chloride–milk, respectively. The results show that the iron of ionic form has greater influence to convert microwave to heat energy and the effect of microwave absorption properties was greater for ferrous chloride than for ferrous gluconate at high concentration. The effect of different forms of iron on the composition of milk was different, and the composition of milk systems was more stable by microwave heating, but the rapid heat transfer method is superior in the aim of increasing the nutritional value of milk. The ferrous gluconate–milk system has a better thermal stability than ferrous chloride–milk system. From the aspect of dielectric induction, the paper discovers the response rules of iron and evaluates the microwave thermal safety of the traditional and the iron-fortified products by microwave heating.