Research progress in fluid and semifluid microwave heating technology in food processing

Abstract

Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

“…However, 3D/4D printing ink is generally a fluid or semi fluid with certain fluidity, and also possesses uniform dielectric properties. Therefore, it could be perfectly combined with microwave technology; and the microwave heating (MH) gradually becomes the most used 3D/4D printing combining technologies (Y. Wu et al., 2022).…”

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

“…Microwaves are electromagnetic radiation types that are utilized in the processing of food because of their high levels of penetration and heating efficiency. In food printing, microwave radiation may be utilized to prepare material supplies for printing or processing the finished 3D-printed construct, increasing the value of 3D-printed items and the personalization of food production (Wu et al, 2022). This cutting-edge technology offers the advantage of suppressing enzymes and inactivating microbes while preserving nutrients and the sensory characteristics of food products after processing.…”

A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects

“…According to the Federal Communication Commission (FCC) of the United States, two frequencies were approved for scientific, industrial, or medical purposes, which are 915 and 2450 MHz. 119–122…”

“…According to the Federal Communication Commission (FCC) of the United States, two frequencies were approved for scientific, industrial, or medical purposes, which are 915 and 2450 MHz. [119][120][121][122] The impact of microwave-induced processing is mainly dependent on the properties of the polysaccharides. 123 Being a polar material, starch has the ability to absorb the energy from microwaves and align with the electric field.…”