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- W96189863 abstract "Microwaves are used in the food industry and most of their effect is attributed to thermal processes. There is, however, some evidence to suggest nonthermal effects induced by treatment with microwaves. The thermal effect of microwave radiation is related to the heat generated by the absorption of microwave energy by water and organic molecules, but there is a knowledge gap in the fundamental understanding of the nonthermal effects of microwave radiation in food products. Evidence for nonthermal effects is provided by studies on the inactivation of microbial systems in which the bulk temperature did reach a temperature sufficient to account for the degree of inactivation. In other studies using enzymes, the nonthermal effects of microwaves were manifested by an increase in activity. Although the evidence is somewhat controversial, there are clearly effects of microwaves on food and microorganisms that are not easily accounted for simply by increases in temperature. Microwave radiation is part of the electromagnetic spectrum with a frequency that ranges from approximately 300 MHz to 300 GHz. It is considered to have both thermal and nonthermal effects. There is a knowledge gap in the fundamental understanding of the nonthermal effects of microwave radiation." @default.
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- W96189863 date "2014-01-01" @default.
- W96189863 modified "2023-10-01" @default.
- W96189863 title "NON-THERMAL PROCESSING | Microwave" @default.
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- W96189863 doi "https://doi.org/10.1016/b978-0-12-384730-0.00400-6" @default.
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