Microwave radiation has the ability to heat a material with dielectric properties. Material
absorbs microwave energy and then converts it into heat, which gives the possibility of a …

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 …

Food Physics deals with the physical properties of food, food ingredients and their
measurement. Physical properties of food play a key role in all fields where modern …

Background As electromagnetic waves of particular bands, energy-carrying infrared
radiation, microwave, and radio frequency transfer heat, which affects biological functions …

Microwave assisted thermal sterilization and pasteurization systems, as emerging thermal
processing technologies, use circulation water to reduce edge heating of the food packages …

Xanthogranulomatous cholecystitis (XGC) is an uncommon variant of chronic cholecystitis
characterized by xanthogranulomatous inflammation of the gallbladder. Intramural …

Background With the mature of high-power magnetron production, microwave drying has
been widely used as a clean and efficient method in the field of fruits and vegetables …

Microwave heating exhibits a high potential for usage in liquid food processing. Current
microwave heating systems are designed for a specific load. However, when the permittivity …

Sterilization is one of the most effective food preservation methods. Conventional thermal
sterilization commonly used in food industry usually causes the deterioration of food quality …