Research progress in fluid and semifluid microwave heating technology in food processing.

Area of Science:

• Food Science and Technology
• Electromagnetic Processing
• Material Science

Background:

• Microwave processing offers high heating efficiency but faces challenges with uneven heating, particularly in solid foods.
• Fluid and semifluid media exhibit uniform dielectric properties and good fluidity, making them suitable for microwave applications.
• Steam as a carrier in microwave heating can significantly improve heat distribution and uniformity.

Purpose of the Study:

• To review the development, applications, and limitations of microwave processing for fluid and semifluid foods.
• To explore advancements in microwave heating using steam as a carrier.
• To discuss the potential of microwave technology in 3D food printing.

Main Methods:

• Review of existing literature on microwave processing of fluid and semifluid foods.
• Analysis of research on steam-assisted microwave heating mechanisms.
• Exploration of microwave applications in 3D food printing material preparation and product processing.

Main Results:

• Microwave heating with steam as a carrier effectively inhibits uneven heating by utilizing steam and microdroplets for uniform heat transfer.
• Fluid and semifluid food materials show reduced uneven heating due to consistent dielectric properties and texture.
• Improved microbial inactivation, enzyme inhibition, and retention of nutrients and sensory profiles were observed.
• Microwave radiation facilitates the preparation of printing materials and processing of products for 3D food printing.

Conclusions:

• Microwave processing, especially with steam as a carrier, offers a promising approach for uniform and efficient heating of fluid and semifluid foods.
• This technology enhances food quality, safety, and enables novel applications like personalized 3D food printing.
• Future research should focus on integrating intelligent control for automated process optimization.