Using microwaves is a well-known method for rapid heating of food in the thousands of homes, but not so much used in the food industry. The use of microwaves can save a lot of time and energy compared with other methods of heating food. It is still expensive to produce microwave tunnels that provide stable temperatures in the food without it getting too hot in some parts and too cold in other parts of the food. Work is underway to solve this.
| Goal |  Egg |
 Dairy |
 Meat |
 Vegetables |
 Fruit |
|---|---|---|---|---|---|
| Durability |
Has effect Chicken, with SGS |
Has effect Applies to cauliflower |
|||
| Food safety | |||||
| Color |
Has less effect Applies to chicken |
Has less effect Applies to cauliflower |
|||
| Texture |
Has effect Applies to chicken |
Has effect Applies to cauliflower |
|||
| Loss of liquid | |||||
| Rancidity |
Has less effect Applies to chicken |
||||
| Nutritional values | Has less effect |
More results Different results |
|||
| Digestibility | Has effect |
More results Applies to chicken |
|||
| Allergens |
| Title | Year | Language | Topic | Author | |
|---|---|---|---|---|---|
| Impact of high-pressure processing (HPP) and microwave (MW) treatment on selected quality and nutritional parameters of cauliflower (Brassica oleracea var. Botrytis) Master’s thesis | 2021 | English | High pressure processing, Microwaves, Vegetables, Nutrition, Shelf life | Finseth, Christian | https://ntnuopen.ntnu.no/ntnu-xmlui/handle/11250/2834788 |
