Читать книгу Thermal Food Engineering Operations - NITIN KUMAR - Страница 23

Microwaves have the capacity of penetrating deep into the food materials which offers a remarkable advantage of the reduction of the processing time for varied different processes like sterilization, drying, etc. (Table 1.2). Microwave heating also provides unvarying temperature gradients, avoiding charring of surfaces of the food; and when utilized for drying, the probability of giving case hardening is less during microwave heating [4]. It could operate both in the continuous and batch process because of the integration of the microwave energy with the convection process. Microwave aids in the general energy conservation which is created from the entire plant volume. Microwave heating is also the predominant pertinent to food processing since it has the aptitude to evade the charring of temperature-sensitive resources. A key shortcoming can be the equipment’s capital rate and consequently most expected to be utilized for top-quality products [47].

Table 1.2 List of some techniques combined with microwave technology.

Mode	Applications	Benefits	Drawbacks	Reference
Ultrasound	Enzyme activity Drying Extraction	Precise electronic control.Competent energy savings.	-	[38]
Cold Plasma	Sterilization of microorganisms	Maintained product quality.	Inappropriate for impenetrable peels.Probability of getting slenderize.	[35]
Infrared Heating	Tempering Baking Drying	Refining rehydration Properties and quality.Reduced processing time by 95%.	Probability of escalating compactness and slenderness standards.Manufacturing constrained by the equipment size and operating cost.	[55]
Freeze Drying	Dehydration	Quick energy dissipation.Energy savings up to 40%.Advanced volatiles retention level.	Tough to control quality at high MRP. Lengthier drying time at low power.	[30]
Convective Drying	Dehydration	Reduce overheating.	Induces slight discoloration reactions.	[68]