Abstract
Thermal technologies have been employed in food processing for a long time. Application of heat aids in two ways: preserving foods and bringing out the desired texture, flavor, and color. A challenge for food manufacturers is the efficient use of the thermal technologies to attain these objectives without destroying the desirable sensory and nutritional qualities. Since 1949, microwave heating of food has existed. In the United States, almost all households possess a domestic microwave oven. This chapter offers product and process developers, 7researchers, and educators with a widespread foundation on microwave heating and processing. Microwave processing is all about complex connections between electromagnetics, dielectric properties, heat and mass transfer, moisture transfer, mechanics, rheology, food chemistry, microbiology, and packaging. The chapter aims to link the above mentioned disciplines and demystify the microwave heating of food.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
