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Microwave processing: Effects and impacts on food components

Jiang, Hao, Liu, Zhigang, Wang, Shaojin
Critical reviews in food science and nutrition 2018 v.58 no.14 pp. 2476-2489
carbohydrates, dielectric heating, dielectric properties, electromagnetic field, flavor, food composition, foods, friction, heat, ions, lipids, microwave treatment, proteins, vitamins
As an efficient heating method, microwave processing has attracted attention both in academic research and industry. However, the mechanism of dielectric heating is quite distinct from that of the traditional conduction heating, and is widely applied as polar molecules and charged ions interaction with the alternative electromagnetic fields, resulting in fast and volumetric heating through their friction losses. Such a heating pattern would cause a certain change in microwave treatment, which is an unarguable reality. In this review, we made a retrospect of the essential knowledge about dielectric properties and summarized the concept of microwave heating, and the impact of microwave application on the main components of foods and agricultural products, which are classified as carbohydrates, lipids, proteins, chromatic/flavor substances, and vitamins. Finally, we offered a way to resolve the drawbacks of relevant microwave treatment and outlined the directions for future research.