The possibility to preserve quality with rapid and efficient processes
Microwave and RF heating are widely used in the food industry. The main advantage is the possibility to heat the food from the inside: this allows to avoid the excessive drying of the surface and favour the release of humidity. Industrially, sweets and vegetables products’ drying, food’s heating, tempering and pasteurization are the main fields of applications. Many studies also highlight that nutrients and water-soluble vitamins are more preserved using this selective type of heating instead of the traditional ones. The growing interest in these technologies is also due to high energy efficiency and speed.
