Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments

• Published in: Trends in food science & technology 2017-09, Vol.67, p.58-69
• Main Authors: Chizoba Ekezie, Flora-Glad, Sun, Da-Wen, Han, Zhang, Cheng, Jun-Hu
• Format: Article
• Language: English
• Subjects: Baking; Computer simulation; Conventional processing; Dehydration; Drying; Electron irradiation; Energy efficiency; Food industry; Food preservation; Food processing; Food processing industry; Food quality; Food technology; Freezing; Infrared heating; Irradiation; Microwave cooking; Microwaves; Pasteurization; Sterilization; Thermodynamic efficiency; Vacuum
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2017.05.014

Advanced food processing technologies such as microwave heating have experienced increased popularity, as alternatives to conventional processing methods for diverse applications in the food industry. A new dimension, is the concept of microwave-assisted food processing techniques, which utilize the advantages of microwave energy to overcome the shortcomings of conventional and some emerging food processing methods. This paper reviews some microwave-assisted (MA) food processing technologies, such as MA-ultrasonication, MA-ohmic heating, MA-electron irradiation, MA-freezing, MA-osmotic dehydration, MA-infrared heating, and microwave-vacuum processing (MA-VC). In particular, their effects in terms of enhancing product quality and process efficiency, including principles and mechanisms are discussed. Promising food applications includes drying, extraction, baking, roasting, pasteurization/sterilization, tempering. Future strategies to further widen their applications are highlighted and salient drawbacks are also taken into consideration. In general, the resultant benefits of microwave assistance to conventional or emerging food processing technologies include high thermal efficiency, shorter processing time, reduced operational cost and improved product quality. It is hoped that this paper will increase positive ratings for microwave assisted food processing technologies and promote their adoption by the food industry. However, it is important that appropriate simulation models for process optimization be developed alongside. •Recent studies on microwave-assisted food processing are overviewed.•Microwave-assisted processes are employed for diverse food applications.•High energy efficiency and improved product quality are the key benefits.•Future strategies for widening the field of applications are proposed.•More prediction models for process optimization should be developed.