Microwave Heating

Abstract

Microwaves, as an alternative to conventional heating processed, is characterised by direct power dissipation and heat generation within the product, overcoming internal heat transport resistances. Nowadays, their use is limited to selected applications (often in combination with other techniques) in order to produce competitive, high quality and safe food products at the same time. Theoretical basics and practical applications of the technology are briefly reviewed, the role of specific characteristics of microwave processing for food safety(under/overheating) is highlighted, before the safe microwave treatment of products by consumers is discussed.