Microwave energy in food processing applications

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Abstract
The pertinent literature on microwave finish‐drying of potato chips, selection of proper microwave frequency, microwave freeze‐drying, economics of microwave processing, and microwave sterilization were reviewed. The field appears to be characterized by the absence of agreement among workers in the field with respect to the nature of microwave action on food materials and a relative paucity of dielectric data on which to base meaningful decisions. In spite of these shortcomings, significant progress has been made in a few processing areas, and the potential exists for even greater progress in the future.

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