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Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Martins, Carolina P. C., Cavalcanti, Rodrigo N., Couto, Silvia M., Moraes, Jeremias, Esmerino, Erick A., Silva, Marcia Cristina, Raices, Renata S. L., Gut, Jorge A. W., Ramaswamy, Hosahalli S., Tadini, Carmen C., Cruz, Adriano G.
Comprehensive reviews in food science and food safety 2019 v.18 no.1 pp. 67-83
cold, enzymes, extended shelf life, foods, heat, heat treatment, liquids, milk, nutritive value, spoilage microorganisms, spores, temperature
Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior‐quality dairy‐based products with extended shelf‐life, representing a good alternative to conventional heat treatment. The main drawback of MW heating refers to nonuniform temperature distribution, resulting in hot and cold spots mainly in solid and semisolid products; however, MW heating has been shown to be suitable for liquid foods, especially in a continuous fluid system. This review aims to describe the main factors and parameters necessary for the application of MW heating technology for dairy processing, considering the theoretical fundamentals and its effects on quality and safety aspects of milk and dairy products. MW heating has demonstrated great ability for the destruction of pathogenic/spoilage microorganisms and their spores, and also inactivation of enzymes, thereby preserving fresh characteristics of dairy products.