Microwave Processing of Food and Biological Materials

Abstract

Microwave processing is one of the novel food processing technologies that use electromagnetic radiation in the wavelength and frequency between 1 mm to 1 m and 300 MHz to 300 GHz, respectively. In this review, principles and various applications of microwave technology for food processing are addressed. A systematic literature search was conducted by using, Google Scholar and, Web of Science, Open access theses and dissertations on the principles and application of microwave processing of food were summarized. Additionally, references of each selected publication were examined to get more relevant articles. In microwave processing, the food material absorbs microwave energy directly, and internally, and converts it to heat. The technology is applicable for different unit operations in foo