Kerone

In recent years, microwave heating has become increasingly popular all over the world, in particular for modern household as well as commercial food-processing applications, due to increased economic merits in many developing countries such as steady economic growth, high disposable income, etc. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients and vitamins, dietary antioxidant phenols and carotenoids. This review is aimed at providing a brief yet comprehensive update on prospects of microwave heating for food processing applications, with special emphasis on the benefits over conventional heating and its impact on food quality in terms of microbial and nutritional value changes. Microwave cooking  is a process whereby microwave rays produced by magnetrons are directed toward food items or heating medium, which absorb the electromagnetic energy volumetrically to achieve self-heating uniformly and rapidly

Process heating finds its application in various type of industrial application across different industry verticals. Single manufacturing process involves different type of heat treatments. Hence, it’s important to understand which type of heating application is required in your processing. In layman’s language process heating is just generation of heat and transfer to product under process, however there are lot of technicalities involved based on type of product, time of manufacturing, desired output quality, intermediate processes and etc. Process heating applications can be grouped into 14 key categories: Agglomeration and Sintering Incineration/Thermal Oxidation Calcining Melting: High-Temperature Curing Melting: Low-Temperature Drying Metals Reheating Heating Fluid Separating Forming Smelting Heat Treating Other Heating Processes * Application of Process heating is not limited to only these 14 categories, there are endless potential application of process heating.