N. W. Tape
Apr 1, 1970
Canadian Institute of Food Technology Journal
Abstract The fast rate of heating obtained from microwave energy has intrigued food scientists for the past 25 years. The application of microwave energy to blanching, cooking, pasteurizing, thawing, drying, etc., has been studied and its advantages and disadvantages discussed. Commercial application in the food industry is recent, however. In 1964, practical continuous microwave ovens with high-powered generating tubes were made available. Plant installations have been reported for the destruction of mold on bread, baking of crackers, final drying of potato chips, and the pre-cooking of chicken pieces. In this paper, several future applications are reviewed. In addition, the microwave tunnel and wave-guide apparatus designed and used by the Food Research Institute, Canada Department of Agriculture, are described and a current study concerning the microwave processing of frankfurters is discussed. The biological effects of microwave energy are reviewed briefly.