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Microwave processing of food


, : Microwave processing of food. Food Technology 53(7): 4-16

Microwave processing of food is discussed. Microwaves are currently used commercially for drying food, tempering meat for further processing, precooking bacon for food service use, and cooking sausages. Trends and advances in microwave processing of food include mathematical modeling, growth in system size and in power of microwave processing systems, growth in bulk conveyorized microwave processing of foods, the combined use of high-intensity microwaves with external heat sources, the use of smaller single-mode ovens instead of larger multimode ovens, and the use of electronic process controls. Two educational programs on microwave technology are described.

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