Microwave heating, an eco-process in the food industry
Most significant innovations 2016. Environnement and energy

Sandrine PERINO,HDR Lecturer at the University of Avignon and Pays de Vaucluse, GREEN Extraction Team, INRA, UMR 408, Avignon

Farid CHEMAT, University Professor, Université d'Avignon et des Pays de Vaucluse, GREEN Extraction Team, INRA, UMR 408, Avignon

Microwave energy is known to have a significant effect on many food processes. The technique is fast, from a few seconds to a few minutes, with high reproducibility. Several processes such as drying, tempering, blanching, sterilization, cooking and extraction have been effectively applied in the food industry.

Full article: