The first patent for the use of microwaves in food applications was filed in 1945 by Percy Spencer (US Pat. No. 2495429). In the last few decades, the application of microwave (MW) and radio frequency (RF) energy for heating and drying of food materials has become increasingly popular. Although the use of MWs for domestic MW ovens is popular, application of MWs for drying and processing of foods on a commercial scale is still in a developing stage. The RF and MW heating processes involve interaction of electromagnetic (EM) fields with food materials. When food materials are placed in an alternating EM field, charges (free ions and electric dipoles) present in foods get displaced and attempt to follow changes in the external alternating EM field. Part of the EM energy absorbed by the material to carry out these displacements is dissipated as heat.
|Original language||English (US)|
|Title of host publication||Introduction to Advanced Food Process Engineering|
|Number of pages||28|
|State||Published - Jan 1 2014|
ASJC Scopus subject areas
- Chemical Engineering(all)
- Agricultural and Biological Sciences(all)