Microwave processing of foods

 

 

GS Vijaya Raghavan¹, Valérie Orsat^1* and Venkatesh Meda²

¹Bioresource Engineering, Macdonald Campus, McGill University, 21111 Lakeshore Drive, Ste-Anne de Bellevue, QC, H9X 3V9, Canada

²Agricultural and Bioresource Engineering, College of Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK, S7N 5A9, CANADA

 

 

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

 

Stewart Postharvest Review 2005, 2:3

Published online 01 August 2005

doi: 10.2212/spr.2005.2.3