Influence of microwave treatment on quality parameters of snacks food. Impact issuees.

Abstract

The following publication presents results of the research on a new, innovative, mild technology of food processing with microwaves technology in order to develop novel Different aspects of microwave treatment technologies within the context of physical model of electromagnetic field interaction with a food product, marketing and energy aspects were considered. Furthermore, comparison of sensory quality of conventionally and microwave treated nuts was shown, which is a key feature of nuts, seeds and dried fruits for most consumers. A comparative LCA analysis of convectional and microwave roasting was performed as well.