Microwave Processing of Food and Biological Materials Principles and Various Processing Applications
Microwave processing is one of the novel food processing technologies that use electromagnetic radiation in the wavelength and frequency between 1 mm to 1 m and 300 MHz to 300 GHz, respectively. In this review, principles and various applications of microwave technology for food processing are addre...
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Published in | Croatian journal of food science and technology Vol. 13; no. 2; pp. 253 - 267 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
15.12.2021
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Online Access | Get full text |
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Summary: | Microwave processing is one of the novel food processing technologies that
use electromagnetic radiation in the wavelength and frequency between 1 mm
to 1 m and 300 MHz to 300 GHz, respectively. In this review, principles and
various applications of microwave technology for food processing are
addressed. A systematic literature search was conducted by using, Google
Scholar and, Web of Science, Open access theses and dissertations on the
principles and application of microwave processing of food were summarized.
Additionally, references of each selected publication were examined to get
more relevant articles. In microwave processing, the food material absorbs
microwave energy directly, and internally, and converts it to heat. The
technology is applicable for different unit operations in food industries such as
cooking, heating, drying, pasteurization, sterilization, thawing, tempering,
baking, blanching, and the extraction of important food biomaterials.
Microwave processing is highly advantageous over conventional food
processing techniques, in terms of retaining the nutritional content of the food
and reducing processing time. Consequently, the breakthrough of the
technology in food processing industry has been predicted before. However,
the potential of microwave technology is not widely exhausted in Africa. It is
associated with a lack of awareness, a priority setting on the application of
emerging technologies for safe and high quality value added products;
moreover, its high initial investment and operational power cost may become
a bottleneck for food processing companies in Africa. Therefore, food
innovation centres in Africa should drive high performance standards from
technology adoption to improve the application of microwave technology in
food industries. |
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ISSN: | 1847-3466 1848-9923 |
DOI: | 10.17508/CJFST.2021.13.2.09 |