Factors affecting dielectric property of food samples and its applications. Review of microwave cooking of food materials and its advantages. Review of microwave pasteurization of application of enzymes in food processing pdf food materials. Review of various microwave assisted drying processes of food samples. Modeling of microwave heating of food materials and its applications.
Microwave heating has vast applications in the field of food processing such as cooking, drying, pasteurization and preservation of food materials. In this article, various applications of microwave food processing such as microwave cooking, microwave pasteurization and microwave assisted drying were extensively reviewed. The advantages and the factors affecting the microwave cooking of food materials have been reviewed. Microwave pasteurization of fresh juices, milk and various food products has been elaborately discussed. Microwave pasteurization has the ability to achieve destruction of microorganisms at temperatures lesser than that of conventional pasteurization due to significant enhancement or magnification of thermal effects. Applications of microwave drying include microwave assisted hot air drying, microwave vacuum drying and microwave freeze drying. Microwave drying combined with other conventional methods of drying enhances the drying characteristics of the sole effect of microwave drying. Modeling of microwave heating of food materials based on Maxwell’s equations and Lambert’s law equations have been reviewed along with their applications.
Microwave modeling can be used to predict the temperature and moisture distributions during microwave heating of food materials. The factors affecting the dielectric property of food material and the applications of dielectric property measurements were also discussed. Various solution strategies to overcome non-uniform temperature distribution during microwave heating of food materials were proposed. It is required to obtain better end product qualities of food materials by conducting more research at pilot scale levels. It is also necessary to eliminate hot spots or non-uniform temperature distribution during microwave heating of food materials. Check if you have access through your login credentials or your institution. Unsourced material may be challenged and removed.
Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Food science brings together multiple scientific disciplines. Some of the subdisciplines of food science are described below. Food physical chemistry is the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the application of physicochemical techniques and instrumentation for the study and analysis of foods.