Untitled

Abstract

The usage of microwave heating for food processing is continuously developing globally. Shorter processing time, high energy efficiency and faster heating are the main advantages that the microwave heating profer. Although there are still some problems associated with the process. These are in terms of food quality and the nonuniform heating of foods. Hence research has been focussed on avenues to overcome these problems. Currently, the research terrains are directed on new food formulation, changing of the oven design and the amalgamation of microwaves with other heating methods in order to achieve an efficient microwave/material interaction. In this article, insight is given on microwave/food component interaction and recent developments in microwave heating application in the food processing are highlighted.