%0 Journal Article
%T Revisiting ˇ°Non-Thermalˇ± Batch Microwave Oven Inactivation of Microorganisms
%A Victor John Law
%A Denis Pius Dowling
%J American Journal of Analytical Chemistry
%P 28-54
%@ 2156-8278
%D 2023
%I Scientific Research Publishing
%R 10.4236/ajac.2023.141003
%X Over the last few decades there has been active discussion concerning the mechanisms involved in ˇ°non-thermalˇ± microwave-assisted inactivation of microorganisms. This work presents a novel non-invasive acoustic measurement of a domestic microwave oven cavity-magnetron operating at <i>f<sub>o</sub></i> = 2.45 ˇŔ 0.05 GHz (<i>¦Ë<sub>o</sub></i> ~ 12.2 cm) that is modulated in the time-domain (0 to 2 minutes). The measurements reveal the cavity-magnetron cathode filament cold-start warm-up period and the pulse width modulation periods (time-on time-off and base-time period, where time-on minus base-time = duty cycle). The waveform information is used to reconstruct historical microwave ˇ°non-thermalˇ± homogeneous microorganism inactivation experiments: where tap-water is used to mimic the microorganism suspension; and ice, crushed ice, and ice slurry mixture are used as the cooling media. The experiments are described using text, diagrams, and photographs. Four key experimental parameters are indentified that influence the suspension time-dependent temperature profile. First, where the selected process time &gt; the time-base, the cavity-magnetron continuous wave rated power should be used for each second of microwave illumination. Second, external crushed ice and ice slurry baths induce different cooling profiles due to difference in their heat absorption rates. In addition external baths may shield the suspension resulting in a retarding of the time-dependent heating profile. Third, internal cooling systems dictate that the suspension is directly exposed to microwave illumination due to the absence of surrounding ice volume. Fourth, four separated water dummy-loads isolate and control thermal heat transfer (conduction) to and from the suspension, thereby diverting a portion of the microwave power away from the suspension. Energy phase-space projections were used to compare the ˇ°non-thermalˇ± energy densities of 0.03 to 0.1 kJ&middot;m<sup>-1</sup> at 800 W with reported thermal microwave-assisted microorganism inactivation energy densities of 0.5 to 5 kJ&middot;m<sup>-1</sup> at 1050 ˇŔ 50 W. Estimations of the ˇ°non-thermalˇ± microwave-assisted root mean square of the electric field strength are found to be in the range of 22 to 41.2 V&middot;m<sup>-1</sup> for 800 W.
%K Thermal
%K Non-Thermal
%K Microwave-Assisted
%K Microwave Oven
%K Acoustic
%K Food
%K Microorganisms
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=122530