Microwave Processing of Foods: Applications and Future Perspectives

Year : 2024 | Volume : | : | Page : –
By

Vyas Vaibhav S

  1. Student Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra Gujrat India

Abstract

This paper introduces microwave-assisted processing of foods, fundamental principles and future perspectives provides a comprehensive exploration of the evolving landscape of microwave technology in the food processing. Despite widespread use in households, the industrial application of microwave processing remains relatively untapped. The narrative delves into specific applications, such as blanching, baking, pre-cooking, thawing and tempering, pasteurization, sterilization, microwave-assisted frying, rapid extraction, drying and inactivation of microorganisms, emphasizing the rapid temperature rise achievable in materials of low thermal conductivity. As the evolution of microwave technology continues, the emerging trends and future prospects, offering a forward-looking perspective on its potential contributions to sustainable and efficient food production is discussed. However, it underscores the wide scope of microwave technologies in functional and novel food processing sectors, emphasizing ongoing research opportunities for microwave energy applications and innovative approaches. This paper serves as a comprehensive guide for researchers and food industry professionals interested in harnessing the full potential of microwave processing for the advancement of culinary science and the creation of innovative, high-quality food products. Furthermore, by exploring the synergy between microwave technology and food processing, this paper illuminates avenues for enhanced nutritional retention and flavor preservation. It also highlights the importance of optimizing microwave parameters for specific food matrices to achieve desired outcomes efficiently. As the field continues to evolve, interdisciplinary collaborations and advancements in microwave engineering promise to revolutionize food production, ensuring both sustainability and consumer satisfaction. This paper thus presents a roadmap for unlocking the untapped potential of microwave-assisted food processing.

Keywords: Microwave Processing, Food processing, Non-thermal technology

How to cite this article: Vyas Vaibhav S. Microwave Processing of Foods: Applications and Future Perspectives. International Journal of Nutritions. 2024; ():-.
How to cite this URL: Vyas Vaibhav S. Microwave Processing of Foods: Applications and Future Perspectives. International Journal of Nutritions. 2024; ():-. Available from: https://journals.stmjournals.com/ijn/article=2024/view=137041


References

  1. Apostolou, I., Papadopoulou, C., Levidiotou, S., & Ioannides, K. (2005). The effect of short-time microwave exposures on Escherichia coli O157: H7 inoculated onto chicken meat portions and whole chickens. International Journal of Food Microbiology, 101(1), 105-110.
  2. Esturk, O., (2012). Intermittent and continuous microwave-convective air-drying characteristics of sage (Salvia officinalis) leaves. Food Bioprocess Technol. 5 (5), 16641673.
  3. Giese, J. (1992). Advances in microwave food processing. Food Technology (Chicago), 46(9), 118-123.
  4. Hamoud-Agha, M. M., Curet, S., Simonin, H., & Boillereaux, L. (2013). Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study. Journal of Food Engineering, 116(2), 315-323.
  5. Javadi, A. (2011). Effect of roasting, boiling and microwaving cooking method on doxycline residues in edible tissues of poultry by microbial method.  J. Pharm. Pharmacol, 5(8), 1034-1037.
  6. Jiang, H., Liu, Z., Wang, S. (2017). Microwave processing: effects and impacts on food components. Crit. Rev. Food Sci. Nutr. 1-14.
  7. Kasiviswanathan M. and Gabriela J. S. (2019), Chapter 16 – Microwave Processing of Foods, Handbook of Farm, Dairy and Food Machinery Engineering (Third Edition), Academic Press, Pages 417-438, ISBN 9780128148037, https://doi.org/10.1016/B978-0-12-814803-7.00016-6.
  8. Knoerzer, K., Regier, M., Schubert, H. (2008). A computational model for calculating temperature distributions in microwave food applications. Innov. Food Sci. Emerg. Technol. 9 (3), 374-384.
  9. Kumar, C., Karim, M.A. (2017). Microwave-convective drying of food materials: a critical review. Crit. Rev. Food Sci. Nutr. 1-16.
  10. Pitchai, K., Chen, J., Birla, S., Gonzalez, R., Jones, D., Subbiah, J. (2014). A microwave heat transfer model for a rotating multi-component meal in a domestic oven: development and validation. J. Food Eng. 128, 60-71.
  11. Pucciarelli, A. B., & Benassi, F. O. (2005). Inactivation of Salmonella enteritidis on raw poultry using microwave heating. Brazilian archives of biology and technology, 48, 939-945.
  12. Rahman, M. S. (Ed.). (2007). Handbook of food preservation. CRC press.
  13. Ranjan, S., Dasgupta, N., Walia, N., Thara Chand, C., Ramalingam, C. (2017). Microwave blanching: an emerging trend in food engineering and its effects on Capsicum annuum L. J. Food Process Eng. 40 (2), e12411.
  14. Regier, M., & Schubert, H. (2005). Introducing microwave processing of food: principles and technologies. The microwave processing of foods, 3-21.
  15. Regier, M., Knoerzer, K., & Schubert, H. (2017). Introducing microwave-assisted processing of food: Fundamentals of the technology. In The Microwave Processing of Foods(pp. 1-22). Woodhead Publishing.
  16. Regier, M., Knoerzer, K., Schubert, H. (2016). The Microwave Processing of Foods. Woodhead Publishing.
  17. Soysal, Y., Arslan, M., Keskin, M. (2009a). Intermittent microwave-convective air drying of oregano. Food Sci. Technol. Int. 15 (4), 397-406.
  18. Soysal, Y., Ayhan, Z., E¸sturk, O., Arıkan, M.F. (2009b). Intermittent microwave convective drying of red pepper: drying kinetics, physical (colour and texture) and sensory quality. Biosyst. Eng. 103 (4), 455-463.
  19. Soysal, Y., Oztekin, S., Eren, O. (2006). Microwave drying of parsley: modelling, kinetics, and energy aspects. Biosyst. Eng. 93 (4), 403-413.
  20. Sumnu, G. (2001). A review on microwave baking of foods. International journal of food science & technology, 36(2), 117-127.
  21. Tang, J. (2015). Unlocking potentials of microwaves for food safety and quality. Journal of food science, 80(8), E1776-E1793.
  22. Vadivambal, R., & Jayas, D. S. (2010). Non-uniform temperature distribution during microwave heating of food materials—A review. Food and bioprocess technology, 3, 161-171.
  23. Zhao, D., An, K., Ding, S., Liu, L., Xu, Z., Wang, Z. (2014). Two-stage intermittent microwave coupled with hot-air drying of carrot slices: drying kinetics and physical quality. Food Bioprocess Technol. 7 (8), 23082318.
Ahead of Print Subscription Review Article
Volume
Received January 17, 2024
Accepted March 14, 2024
Published March 30, 2024
Views: 43