Development of Microwave Food Processing Technology

Dear Colleagues,

Due to the increasing demand in the food industry to improve process productivity alongside the growing consumer preference for minimally processed foods, the development of novel food processing technologies has been driven by the need to achieve high food quality and process efficiency. Microwaves is one of the novel processes in which its energy can be rapidly transformed into heat in foods. This advantage allows microwaves to shorten food processing times by 70–90%, while maintaining desirable physical, chemical, nutritional, and sensory qualities.    

Microwaves can be applied in various food processing operations, including microwave thawing, microwave–hot air drying, microwave–vacuum drying, microwave–infrared baking, microwave–hot air baking, microwave-assisted extraction, microwave-assisted pasteurization, and microwave-assisted sterilization. The use of microwave-assisted processes can enhance process efficiency while minimizing thermal degradation. Furthermore, the reduced processing time and high process efficiency can reduce the operating energy, supporting the sustainability goal for the food industry. In addition, the integration of microwaves with smart process control systems can be continuously developed to drive better food processes for the future.

This Special Issue, titled “Development of Microwave Food Processing Technology”, focuses on the integration of microwave technology to enhance process productivity, food quality, and sustainability in the food sector.

Dr. Nantawan Therdthai
Guest Editor

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