20.4. Microwave Processing of Foods
Microwave processing has gained popularity in food processing both domestically and industrially in the last few decades, due to its advantages of high heating rates resulting in reduced processing time, ease of operation, and lower maintanence requirements (Vadivambal and Jayas, 2010). However, conventional applications have not been replaced with microwave processing yet because of challenge of nonuniform heating. Nonuniformity induces hot and cold spots in the heated product, adversely affecting both food quality and safety (Vadivambal and Jayas, 2010).
Various researchers have suggested the following solutions to avoid nonuniform heating: (1) combined microwave heating, (2) controlling food size and geometry, ...
Get Emerging Technologies for Food Processing, 2nd Edition now with the O’Reilly learning platform.
O’Reilly members experience books, live events, courses curated by job role, and more from O’Reilly and nearly 200 top publishers.
