Abstract
The review explores the extensive applications of microwaves, covering the non-ionizing radiation spectrum from 300 MHz to 300 GHz. It emphasizes the growing role of microwaves in modern food technology, delving into their evolution, principles, advantages, and drawbacks, the analysis delves into the unique dynamics of microwave heating, considering factors like frequency, permittivity, and thermal properties. Microwaves offer benefits such as fast and even cooking, nutrient preservation, and improved thermodynamic output, the use of radiation in sterilization, drying, pasteurization, and blanching, showcasing their efficiency in achieving product sterility while minimizing nutrient damage. Microwaves are important for modern food processing to meet dietary needs.
Sign-in/Register to access full text options 
Free) 
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
