Skip to main content

The Myth, The Legend, The Microwave Heating & Cooking

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. Microwave radiation stands distinguished from other electromagnetic radiation for its unique capability of heating any product or item from the core to the surface hence retaining all its essential nutrients and processing in the least possible time. Microwaves obey the laws of optics-they are transmitted, reflected or absorbed depending on the nature of materials.
The heating prodigies are distinctive for conventional or traditional and microwave heating and processing of materials. Conventional processing mechanisms include heating the surface and then transmitting the heat into the materials by the phenomenon of conduction, convention, and radiation.
Following are the advantages of Microwave heating and cooking over conventional heating –
  • Uniform heating
  • Require a smaller equipment 
  • Precisely controllable
  • No burned or overheated product
  • Increases Process speed
  • No fumes and pollutants
  • Acceptable chemical and physical effects
  • Selective/Volumetric heating
  • Improves reproducibility
  • Reduce wastage of heat
  • Minimum use of energy
  • Least processing time
The above listed points are more than enough to convince anybody of the merits microwave cooking holds over conventional or other type of cooking methodology and mechanisms. Let us further shed some light on a few Do’s and Don’ts to be considered before operating microwaves –

KERONE designs, manufactures and installs machinery batch as well as continuous industrial ovens, dryers, curing systems and many more, power sourced by microwave, infrared, radio frequency and convection radiation for all types of industrial processes. KERONE has constantly been the choice of multiple customers for their extensive ‘hands-on’ experience in various heating technologies and providing solutions for the same. We also produce machinery as per consumer specifications and provide technical assistance. Reducing environmental impacts is also an important issue, we concern about and hence all our equipment and solution development is focused on minimizing utilities consumption and better water and energy stewardship, reducing the product losses and wastages generated by the process.

Comments

Popular posts from this blog

Different Types of Sterilization Process

  Sterilization can be accomplished by an amalgamation of heat, chemicals, irradiation, high pressure and filtration such as steam under pressure, dry heat, ultraviolet radiation, gas vapour sterilants, chlorine dioxide gas etc. Successful sterilization strategies are necessary for working in a lab and negligence of this could lead to severe consequences, it could unexpectedly cost a life. So what are the more frequently utilized methods of sterilization in the laboratory, and how do they work? The Sterilization is conveyed out by the methods according to requirement. The methods are: 1. Moist Heat Sterilization 2. Dry Heat Sterilization 3. Gas Sterilization and Others. Moist Heat Sterilization:  Moderate pressure is utilized in steam sterilization. Steam is utilized under pressure as a means of accomplishing an elevated temperature. It is dominant to confirm the accurate quality of steam is utilized in order to keep away the problems which follow, superheating of the steam, f...

Electromagnetic Energy in Food Processing

  The use of electromagnetic energy in food processing is considered with respect to food safety, nutritional quality, and organoleptic quality. The results of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiate on sources. Nonionizing microwave energy sources are more and more used in home and industrial food processing and are well-accepted by the end users. But, even though new-fangled Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and further plants products. Microwave  and  radio frequency  energy are allotments of the electromagnetic spectrum that can redeem heat to foods selectively and systematically. Explicitly, microwaves interrelate with water in foods to heat preponderant those allotments that are wet. End users are usual with microwave ovens as household appliances used to warm and cook foods, defrost frozen foods, and pop popcorn. On an industrial scale,...

Importance and applications of Industrial Minerals

  Industrial resources (minerals) are geological materials that are mined for their industrial worth, that are not fuel (fuel minerals or mineral fuels) and aren’t sources of metals (metallic minerals) but are utilized in the industries based on their physical and/or chemical properties. they’re utilized in their natural state or after beneficiation either as raw materials or as additives in a very wide range of applications. Industrial minerals could also be defined as minerals mined and processed (either from natural sources or synthetically processed) for the value of their non-metallurgical properties, that provides for their use in a particularly wide range of industrial and domestic applications.  As a general rule, they’ll also be defined as being non-metallic, non-fuel minerals. Obvious examples of naturally occurring  industrial minerals  include: clays sand talc limestone gypsum pumice potash Other examples of  natural industrial minerals  include...