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International Journal of Dairy Science
  Year: 2010 | Volume: 5 | Issue: 3 | Page No.: 113-127
DOI: 10.3923/ijds.2010.113.127
 
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Microwave Baking in Food Industry: A Review

R.S. Chavan and S.R. Chavan

Abstract:
Microwave ovens are now increasingly being used by the masses. Microwave treatment has been gaining increasing recognitions in the food industry and household frameworks alike. Better energy and finishing efficiencies can be obtained by adding an additional transport mechanism, such as forced air convection heating. The advantages of microwave related include the following: shorter drying time, improved product quality and flexibility in producing a wide variety of dried products. The MW-related combination drying takes advantages of conventional drying methods and microwave heating, leading to better processes than microwave drying alone. This study presents a comprehensive review of recent progresses in microwave and microwave-combined baking and drying operations and recommendations for future research to bridge the gap between laboratory research and industrial applications.
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How to cite this article:

R.S. Chavan and S.R. Chavan, 2010. Microwave Baking in Food Industry: A Review. International Journal of Dairy Science, 5: 113-127.

DOI: 10.3923/ijds.2010.113.127

URL: https://scialert.net/abstract/?doi=ijds.2010.113.127

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