scispace - formally typeset
Search or ask a question
Journal ArticleDOI

Microwave food processing—A review

01 Jun 2013-Food Research International (Elsevier)-Vol. 52, Iss: 1, pp 243-261
TL;DR: In this paper, various applications of microwave food processing such as microwave cooking, microwave pasteurization and microwave assisted drying were extensively reviewed and the advantages and the factors affecting the microwave cooking of food materials have been reviewed.
About: This article is published in Food Research International.The article was published on 2013-06-01. It has received 673 citations till now. The article focuses on the topics: Food processing & Microwave.
Citations
More filters
Journal ArticleDOI
TL;DR: In this article, the performance data of metal oxide thin film electrodes by microwave-assisted as an inexpensive, quick and versatile technique is presented for supercapacitor performance data, and metal oxide films will continue to play a major role in supercapACitor technology and are expected to considerably increase the capabilities of these devices in near future.

355 citations

Journal ArticleDOI
15 Feb 2016-Energy
TL;DR: In this article, a review of the susceptor assisted microwave processing is presented, which brings together various case studies so that the readers can have a clear idea about the current status in each field of applications.

271 citations

Journal ArticleDOI
TL;DR: Microwave vacuum drying helped to maintain larger amounts of taste-active amino acids, and improved nutrient retention and color attributes, and should be a potential method for obtaining high-quality dried mushrooms.

260 citations

Journal ArticleDOI
TL;DR: In this article, a review focusing on recent applications of microwave processing technologies including microwave drying, heating, and sterilizing in fruit (banana, apple, olive, sour cherries, pomegranate arils, blueberries, kiwifruit, aronia, strawberry, and grape tomato), vegetables (potato, bamboo shoot, purslane leaves, onion, green bean, pumpkin, eggplant, edamame, sea tangle, garlic, kale, red cabbage, tomato, cassava, lentils, chickpea, broccoli, Brussels spr
Abstract: Background Microwave processing techniques have been extensively used in the food industry due to its significant reduction in cooking time and energy consumption. Microwave processing technologies such as microwave drying, heating and sterilizing play a significant role in food quality and safety control. However, few reviews have been published in recent years summarizing the latest developments in the application of microwave technology in the food industry. Scope and approach This review focuses on recent applications of microwave processing technologies including microwave drying, heating, and sterilizing in fruit (banana, apple, olive, sour cherries, pomegranate arils, blueberries, kiwifruit, aronia, strawberry, and grape tomato), vegetables (potato, bamboo shoot, purslane leaves, onion, green bean, pumpkin, eggplant, edamame, sea tangle, garlic, kale, red cabbage, tomato, cassava, lentils, chickpea, broccoli, Brussels sprouts, cauliflower, jalapeno peppers, and coriander foliage), and meat products (sardine fish, restructured silver carp slices, sea cucumber, beef semitendinosus muscle, bovine supraspinatus muscle, camel longissimus dorsi muscle, foal meat, bovine gluteus medium muscle, chicken steak, mature cows semimembranosus and semitendinosus muscles, kavurma (a ready-to-eat meat product), salmon, cod, drumettes, and beef slices), changes in product quality as affected with microwave processing are discussed in details, and future directions of research are presented. Key findings and conclusions Microwave drying has the advantages of low energy consumption and high efficiency as compared to conventional drying, while producing more porous structure of foods. Microwave drying usually combines with other conventional drying to enhance the quality of a food product. Compared with the traditional method, microwave heating or cooking can generally retain higher levels of bioactive components, antioxidant activity and attractive color of vegetables, while microwave cooking with water can cause a serious drop in nutrients due to leaching and thermal liability. Microwave sterilization has the capacity to completely inactivate microorganisms and effectively destroy enzyme activity, and less effect on antioxidant activity, texture and color of food products compared with conventional pasteurization.

258 citations

Journal ArticleDOI
TL;DR: A. Aguilar-Reynosa et al. as discussed by the authors gratefully acknowledge support for this research by the Mexican Science and Technology Council (CONACYT, Mexico) for the infrastructure project -INFR201601 (Ref. 269461) and CB-2015-01(Ref. 254808).

244 citations


Cites background from "Microwave food processing—A review"

  • ...Besides of dielectric properties, there are other parameters that influence the absorption and transfer of microwaves to achieve uniform heating as: chemical composition, thermal diffusivity, thermal conductivity, specific heat, particle size and density [59,65]....

    [...]

  • ...5, they are ideal materials to heat by MHP, for example water [21,59]....

    [...]

References
More filters
Book
30 Jun 1988
TL;DR: A broad coverage of the theory and practice of industrial microwave heating can be found in this paper, where the authors present a broad survey of the literature on microwave heating and its applications.
Abstract: This book offers a broad coverage of the theory and practice of industrial microwave heating.

1,502 citations

Journal ArticleDOI
TL;DR: In this article, a comprehensive review of microwave-related combined drying research is presented and recommendations for future research to bridge the gap between laboratory research and industrial applications are provided, where microwave-assisted combination drying takes advantage of conventional drying methods and microwave heating, leading to better processes than MW drying alone.
Abstract: Microwave (MW)-related (MW-assisted or MW-enhanced) combination drying is a rapid dehydration technique that can be applied to specific foods, particularly to fruits and vegetables. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt combination drying technologies. The advantages of MW-related combination drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide variety of dried products. But current applications are limited to small categories of fruits and vegetables due to high start-up costs and relatively complicated technology as compared to conventional convection drying. MW-related combination drying takes advantages of conventional drying methods and microwave heating, leading to better processes than MW drying alone. This paper presents a comprehensive review of recent progresses in MW-related combined drying research and recommendations for future research to bridge the gap between laboratory research and industrial applications.

746 citations


"Microwave food processing—A review" refers background or methods in this paper

  • ...Freeze drying combined with microwaves offers advantages like reduced processing time and better product quality [Zhang et al., 2006]....

    [...]

  • ...Freeze drying is considered as a gentle dehydration technique applied for heat sensitive foods, pharmaceutical and biological materials [Zhang et al., 2006]....

    [...]

  • ...However, more studies on process modeling and optimization need to be conducted to accurately predict the drying rate, energy efficiency and product quality [Zhang et al., 2006]....

    [...]

  • ...Also, optimal combination of microwave combined with other drying methods need to be determined in order to find suitable microwave power, type of drying and order of combination of microwave and conventional treatment [Zhang et al., 2006]....

    [...]

  • ...However, freeze drying is an expensive and lengthy dehydration process, which lead to small throughput and high capital and energy costs [Duan et al., 2010a; Zhang et al., 2006]....

    [...]

Journal ArticleDOI
TL;DR: Vacuum microwave drying of carrot slices was compared to air drying and freeze drying on the basis of rehydration potential, color, density, nutritional value, and textural properties.

643 citations


"Microwave food processing—A review" refers background in this paper

  • ...Vitamins are generally sensitive to the thermal damage and oxidation, whereas microwave vacuum drying eliminates both and hence high quantities of vitamins were retained [Lin et al., 1998]....

    [...]

  • ...A study on microwave vacuum drying of carrot slices showed that the microwave vacuum dried products had higher α-carotene content and vitamin C content, softer texture, had higher rehydration potential and lesser color deterioration than that of air drying [Lin et al., 1998]....

    [...]

Journal ArticleDOI
TL;DR: In this paper, the drying of banana slices took place in the falling rate drying period with convection drying taking the longest time and higher drying rates were observed with the higher power level.

573 citations


"Microwave food processing—A review" refers background in this paper

  • ...But, hot air drying combined with microwave finish drying reduced the drying time by 64% as compared to convective air drying [Maskan, 2000]....

    [...]

Journal ArticleDOI
TL;DR: In this paper, hot air, microwave and hot air-microwave drying characteristics of kiwifruits (5.03±0.236 mm thick) were investigated.

559 citations


"Microwave food processing—A review" refers background in this paper

  • ...Also, kiwifruits dried by combined hot air- microwave displayed higher rehydration capacity than those of kiwifruits dried by sole microwave or hot air drying [Maskan, 2001]....

    [...]