Abstract
Microwaves are used in the food industry and most of their effect is attributed to thermal processes. There is, however, some evidence to suggest nonthermal effects induced by treatment with microwaves. The thermal effect of microwave radiation is related to the heat generated by the absorption of microwave energy by water and organic molecules, but there is a knowledge gap in the fundamental understanding of the nonthermal effects of microwave radiation in food products. Evidence for nonthermal effects is provided by studies on the inactivation of microbial systems in which the bulk temperature did reach a temperature sufficient to account for the degree of inactivation. In other studies using enzymes, the nonthermal effects of microwaves were manifested by an increase in activity. Although the evidence is somewhat controversial, there are clearly effects of microwaves on food and microorganisms that are not easily accounted for simply by increases in temperature.
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
