Microwave processing of foods

Authors: Raghavan, GS Vijaya; Orsat, Valérie; Meda, Venkatesh

Source: Stewart Postharvest Review, Volume 1, Number 2, August 2005 , pp. 1-8(8)

Publisher: Stewart Postharvest Solutions

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Abstract:

Purpose of review: This review introduces the field of industrial microwaves and the various processing applications of microwaves for food and biological materials.

Recent findings: The development of applications of microwave processing of foods has been increasing steadily over the past two decades with successful industrial applications in meat tempering, bacon cooking and food services reheating of meals. Overall the greatest success of microwave processing of foods is in the home microwave which can now be found in most household in America and Europe.

Directions for future research: The challenge for the food industry lies in the formulation of processed foods that cater to the use of microwaves for cooking or reheating.

Keywords: MICROWAVE; PROCESS ENGINEERING; FOOD; DRYING; HEATING

Document Type: Research article

Publication date: 2005-08-01

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