Pasta presents a challenge to microwave processing due to its unique cooking
requirements. The objective of this study was to determine the effects of microwave …

Pasta hydration and cooking requirements make in‐package microwave pasteurization of
pasta a processing challenge. The objective of this study was to assess instrumental and …

The widespread popularity of pasta has driven innovations in formulations and production
technologies to enhance its versatility. Techniques such as alternative drying methods and …

The cooking kinetics of spaghetti cooked in boiling water by a traditional method:(TRC) and
by microwave (MWC) using an innovative oven suitable for pasta cooking were investigated …

Since snacks high in fats are known to be a significant source of fat and energy intake, these
have been put in high dietary restraint category. Therefore, an attempt was made to process …

A comparative analysis of quality attributes (moisture, fat, color, and relaxation modulus) of
French fries was performed between conventional and microwave frying. Experiments were …

The aim of this work is to evaluate and compare the effects of microwave and conventional
drying (hot air) on the quality characteristics of cooked pasta. Experiments were carried out …

Microwave baking of potatoes comprised two phases. In the first phase the internal
temperature of the potatoes rose to approximately 100° C with little loss of water vapour. The …

Food freezing is a preservation process that works by lowering temperature while
simultaneously decreasing water activity. It is accepted that although freezing preserves …

The effect of microwave finish drying of potato chips on their texture, color and oil content
was studied. The intermediate moisture content (IMC) of the chips before microwave …