Synergistic effects of microwaves and sonication in dairy industry

Murtaza, Shamas; Shahbaz, Muhammad; Murtaza, Anjum; Sameen, Aysha; Farooq, Umar; Shah, Faiz ul Hassan; Naeem, Hammad; Ansari, Mohammad Javed

doi:10.1016/b978-0-323-95991-9.00018-7

Cited by 1 publication

(1 citation statement)

References 38 publications

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“…2 shows an illustration of a microwave oven. The benefits of microwave ovens are 1) faster, more efficient cooking, and processing of different foods [16]; 2) it speeds up processing times and improves production [17]; 3) its versatility makes it a useful appliance for many different types of food processing tasks, such as defrosting and even certain types of dry foods [3,18]; and 4) it provides more flexibility in terms of cooking. Food can be cooked more evenly and without overcooking or burning because microwaves enter the food from all sides [19].…”

Section: Heat Characteristics Of Microwavesmentioning

confidence: 99%

Effects of Microwave Utilization on the Color Properties of Food: A Review

Alkanan,

Altemimi,

Hassan

et al. 2024

ChemBioEng Reviews

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This review discusses the importance of food coloring in determining consumer food preferences and the factors that can affect the color of food. It emphasizes the significance of preventing the degradation of pigments during food preparation and highlights the role of microwave ovens in preserving these pigments by reducing processing time and improving color quality. The review delves into the scientific principles underlying microwave heating and its effects on Maillard browning, caramelization, and other chemical reactions responsible for color changes in food. The potential benefits of microwave cooking (MWC) in preserving the natural color of certain foods are highlighted, along with challenges and considerations in maintaining color stability. The review synthesizes findings from diverse studies, providing a comprehensive overview of the current state of knowledge on the effects of microwave utilization on food color. Insights from this review contribute to a better understanding of the intricate relationship between microwave technology and the visual appeal of food, paving the way for informed culinary practices and the development of innovative MWC strategies.

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