Microwave-assisted thermal sterilizsation (MATS) technology combines the energy from
microwaves of long-wavelength (915 MHz) along with hot water immersion to sterilize food …

Background Starch is a vital component of the human diet and is widely used in food
manufacturing. Its complex and subtle structure influences its physicochemical properties …

Microwave (MW) pasteurization is an efficient and energy saving technology, but it has the
disadvantage of thermal inhomogeneity. This study reduced the inhomogeneity of …

Microwave is a form of electromagnetic radiation that has high penetration and heating
efficiency in food processing. Uneven heating is the main problem of microwave processing …

Limitations of microwave processing due to inhomogeneities of power input and energy
absorption have been widely described. Over‐and underheated product areas influence …

In this study, oleogel was prepared by oil absorption using egg white microgel (EWM), and
the EWM was obtained through microwave hydrothermal treatment, freeze-thawing, ethanol …

One of the parameters that has the most influence in the uniformity of microwave heat
processing is frequency. Unlike the traditional magnetron microwave system, it is possible to …

Fungal contamination is a threat to food safety in West Africa with implications for food and
feed due to their climate, which is characterised by high temperatures and high relative …

Inhomogeneity of microwave heating is an inherent drawback for gentle and uniform
microwave processing. Innovative solid-state microwave generators have the potential to …

Ultrasonic and microwave extraction process has great prospects to convert food and
agricultural waste from food industries to value-added goods. Also, this review extensively …