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Microwave processing: Effects and impacts on food components.

Hao Jiang1, Zhigang Liu1, Shaojin Wang2,3

  • 1a College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi , China.

Critical Reviews in Food Science and Nutrition
|June 15, 2017
PubMed
Summary
This summary is machine-generated.

Microwave processing offers efficient, volumetric heating via dielectric properties, distinct from conduction heating. This review explores its impact on food components and suggests solutions for treatment drawbacks.

Keywords:
Foodscarbohydrateschromatic/flavor substanceslipidsmicrowaveproteinsvitamins

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Area of Science:

  • Food Science and Technology
  • Materials Science

Background:

  • Microwave processing is an efficient heating method utilized in research and industry.
  • Its mechanism, dielectric heating, differs from traditional conduction heating.
  • Dielectric heating involves polar molecules and ions interacting with electromagnetic fields, causing friction losses and rapid, volumetric heating.

Purpose of the Study:

  • To review essential knowledge on dielectric properties and microwave heating.
  • To summarize the impact of microwave application on major food and agricultural product components.
  • To propose solutions for microwave treatment drawbacks and suggest future research directions.

Main Methods:

  • Retrospective review of scientific literature on dielectric properties.
  • Analysis of microwave heating mechanisms and their effects.
  • Classification and examination of impacts on carbohydrates, lipids, proteins, chromatic/flavor substances, and vitamins.

Main Results:

  • Microwave heating relies on dielectric properties, leading to unique heating patterns.
  • Significant changes occur in food components like carbohydrates, lipids, proteins, and vitamins due to microwave exposure.
  • Understanding these changes is crucial for optimizing microwave applications.

Conclusions:

  • Microwave processing offers distinct advantages but requires careful management of its effects on food components.
  • Further research is needed to fully resolve the drawbacks and optimize future applications.
  • This review provides a foundation for understanding and improving microwave technology in food and agricultural industries.