Microwave applications in the food industry: an overview of recent developments

Abstract

Microwave radiation has the ability to heat a material with dielectric properties. Material absorbs microwave energy and then converts it into heat, which gives the possibility of a wide use of microwaves in many industry sectors or agricultural sciences. Microwaves are especially widely used in food industry. The main objective of this paper is to present an overview of recent development regarding microwave applications in food industry. Many techniques in food processing (pasteurization, sterilization, drying, thawing, blanching and stunning) are assisted by microwave energy. It should be mentioned also the use of microwaves in nutrients and nutraceuticals production. Waste generation is an integral part of food production. Microwaves have also application in wastes management. The results of experiments, factors affecting heating and their practical application have been discussed. Many cases have been compared with conventional process methods. The use of microwaves shows many advantages. The most important aspect is shortening the time of the thermal process (even by 50%) and reducing the costs of the operation. In addition, it allows to increase the efficiency of processes while maintaining high quality. The examples of microwave applications given in the article are environmentally- friendly because the conditions of thermal processing allow for reducing the use of solvents and the amount of sewage by decreasing the demand for water. It is anticipated that microwaves will become increasingly popular, with the development of new microwave technologies solving many problems in the future.

Keywords:

• Dielectric properties
• engineering
• food industry
• microwaves applications

Conflict of interest

The authors have declared no conflict of interest.

This work was supported by the National Centre for Research and Development in Poland under the “Szybka Ścieżka” (program no. POIR.01.01.01-00-1438/15), “Innovative technology for pasteurisation of food products using microwaves also in a modified atmosphere,” in cooperation with Weindich Sp. J. company.