Microwave processing

Microwave heating is a kind of radiation heat transfer but it differs in many ways from heat transfer by thermal radiation. Nowadays, the microwave oven is widely used for reheating or prepared foods in the food service sector.

Microwave heating has also found applications in the food industry including tempering of frozen foods, pre-cooking of bacon, pasteurization of packaged foods and final drying of pasta products. It is the first precise and rapid technique that allowed some segments of the food industry to make in process adjustment of the moisture content in food products before final packaging.

Microwaves penetrate deeply into food materials and as they penetrate, the energy they carry is converted to heat, actually by the food material itself, mainly by mechanism of polar and ionic orientation.

Microwaves , like many other radiation, are partly reflected, partly transmitted and partly absorbed. The absorbed fraction generates heat.

Microwave food processor offer a lot of advantages such as less start up time, faster heating, high energy of efficiency, space savings, precise process control, selective heating and foods with high nutritional quality. 

The aim of using microwave processing in preservation in general and pasteurization or sterilization in particular is to deliver a more homogenous heat treatment at a faster rate than conventional heating.
Microwave processing