The use of electromagnetic energy in food processing is considered with respect to food safety, nutritional quality, and organoleptic quality. The results of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiate on sources.
Nonionizing microwave energy sources are more and more used in home and industrial food processing and are well-accepted by the end users. But, even though new-fangled Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and further plants products.
Microwave and radio frequency energy are allotments of the electromagnetic spectrum that can redeem heat to foods selectively and systematically. Explicitly, microwaves interrelate with water in foods to heat preponderant those allotments that are wet.
End users are usual with microwave ovens as household appliances used to warm and cook foods, defrost frozen foods, and pop popcorn. On an industrial scale, microwaves have been used to temper frozen ingredients and have been considered for drying applications, without great success.
The use of electromagnetic energy, especially microwave and radio frequency energy, for industrial processing of food is given renewed attention. Electromagnetic energy exhibits unique properties, like fast and differential heating, which can be of advantage, e.g. for improverneut of process efficiency and product quality.
Application of Electromagnetic Energy :
- Microwave Ovens
- Radio Frequency
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