Microwave Processing of Foods: Challenges, Advances and Prospects

Introduction. - Microwave ovens: domestic and industrial. - Factors influencing microwave processing. - Dielectric & thermal properties for microwave processing. - Effect of microwaves on food microorganisms. - Effect of microwaves on food enzymes. - Thermal, non-thermal and enhanced thermal effects. - Effect of microwaves on food quality parameters. - Microwave heating: general concerns, myths, and realities. - Microwave temperature measurement methods in food processing industry. - Effect of microwaves on food proteins. - Effect of microwaves on food starches. - Effect of microwaves on animal and plant-based lipids. - Effect of microwaves on food carbohydrates. - Microwave pasteurization and sterilization. - Microwave thawing and tempering. - Microwave baking. - Microwave cooking. - Microwave extrusion. - Microwave roasting. - Microwave frying. - Microwave-vacuum dehydration in Food Processing. - Microwave osmotic drying. - Microwave concentration. - Microwave based generation of flavor. - Microwave gadgets - domestic applications. -Microwave 3D printing. - Microwave disinfestations of postharvest agricultural products. - Microwave decontamination of personnel protective equipments - novel response to the global COVID crisis. - Applications of microwaves in dairy industries. - Applications of microwaves in chicken and poultry industries. - Applications of microwaves in meat industries. - Microwave food packaging material and package designs. - Product and package testing for microwave processing. - Chemicalsafety of Microwaves- challenges. - Microbial safety of microwave processing. - Regulatory aspects of MW heating. - Process optimization of Microwave processing. - Power modulated microwave processing. - Batch and continuous flow microwave processing. - Novel advances in simulation of microwave systems.