Code and Title of the Paper: F04PF Principles of Food Processing

Code and Title of the Module: F04PF13 Microwave Heating

Name of the Content Writer: Dr. P. Suganya

F04PF13 Microwave heating

Introduction
Heating is an important and age old food processing method. Numerous heating methods
have been employed on different types of foods. Although widely practiced it is a time consuming
process and it is dependent on various limiting factors. Technology upgradation has rendered a
latest and quickheating method by the application of microwaves through which we are able to
harness the benefits in this fast era. Communication, remote sensing, food processing etc are wider
application of microwaves.
Objectives
After going through this session you will be able to
1. Explain microwave,dielectric heating, and microwave interaction with food materials.
2. To interpret the processing and preservation effect of microwaves on foods.
13.1. Microwaves
Conduction, convection and radiation are the three modes of heat transfer take place in food
processing. Radiation is the energy, generated from a source and able to pass through various
materials. All possible frequencies of electromagnetic radiation are encompassed in the
electromagnetic spectrumand it explains the wavelength of light. The electromagnetic radiation is
classified based on the wave length as shorter waves and longer waves. Gamma radiation, X-ray
radiation and Ultraviolet radiation falls on shorter waves. Infrared radiation,Microwave radiation and
Radio waves falls on longer waves which is shown in Fig. 1

Fig. 1 Electromagnetic spectrum

Microwaves are a form of electromagnetic radiationthat falls on the frequency between
300 MHz (0.3 GHz) and 300 GHz with wavelengthsranging from 1millimeter to 1meter.The
permissible frequency for commercial and domestic application of microwave is 915 MHz and 2,450
MHz respectively.Microwaves always compriseof an alternating electric field and magnetic field
around them.
The two main processes in microwave heating are generation of microwave radiation andDielectric
heating.
13.2 Principles of microwave heating
Mechanism of microwave heating is known as Dielectric heating. The important basic
principles involved in microwave heating are ionic polarization and dipole rotation.
13.2.1. Ionic polarization
As soon as the microwaves absorbed by the food material containing ions, the ion molecules
move at very high speed due to their innate charge. This oscillation causes collisions between the
charged particles with adjacent molecules or atoms, which are responsible for generation of heat
energy.
13.2.2. Dipole rotation
Code and Title of the Paper: F04PF Principles of Food Processing
Code and Title of the Module: F04PF13 Microwave Heating
Name of the Content Writer: Dr. P. Suganya

Food materials contain water as main constituents. Since water is a dipolar molecule and
containing two hydrogen atoms being more positive and single negative oxygen atom are oriented
randomly.When an electromagnetic field is applied, the water molecules orient themselves according
to the polarity of the field (Fig.2). This molecular rotation creates friction with the bounded medium
leads to heat generation. The polarity changes 2.45 billion cycles per second at 2,450
MHzfrequencies.

Fig.2 Dipolar rotation

13.3 Components of microwave oven
The microwave system consists of magnetron, waveguide, stirrer and cooking chamber. The
figure shows schematic diagram of different components of microwave oven (Fig.3).

Fig. 3 Schematic diagram of a microwave oven

13.3.1 Magnetron
The magnetron is a tube is commonly used for microwave source generation in domestic and
industrial applications.The interaction between a stream of electrons and magnetic field while
passing in an open cavity, which is a high powered vacuum tube convert the electrical energy into
microwave.
13.3.2Wave guide and stirrer
The microwave generated from the magnetron is passing through a rectangular metal tube which
directs the microwaves to the cooking cavity. The wave guide prevents direct exposure between
spattered food and magnetron. The stirrer distributes microwave from waveguide to the food material
for uniform heating.
13.3.3 Cooking chamber
The oven door is a glass panel with microwave proof mesh with holes to prevent the microwave
radiation to pass through. In The cooking chamber turn table is attached which rotates the food
products for even exposure of microwaves.
13.4 Conventional and microwave heating
Code and Title of the Paper: F04PF Principles of Food Processing
Code and Title of the Module: F04PF13 Microwave Heating
Name of the Content Writer: Dr. P. Suganya

In conventional heating, convection and conduction are the modes of heat transfer and it
transfer the heat energy from the surface of the food material to the core of the material slowly based
on its molecular arrangement and density gradient. Microwave heating is a volumetric heating
process. The innermost part of the material heated first and that travels towards the outer surface of
the food material. The inner part of the material is heated when heat travels from the outer surface
inward direction. Due to the dielectric heating most of the moisture vaporized with very short
duration. In case of high moisture foods, the pressure inside the food material rises and water
removed from the food material due to its pressure gradients. Radiation heating raises the material
temperature at high level and results in instantaneous penetration and heating of food (Fig.4)

Fig. 4 Conventional and microwave heating

13.5. Packaging materials for microwave foods
The microwave energy must be completely utilized by food materials for the most effective heat
generation. To achieve maximum heat generation, the generated microwaves must be utilize
effectively. Hence the selection of packaging material is important and that should provide effective
microwave heating, safe, easy to handle and should not melt, react with food material, affect the
flavor and color of food.
Hence the microwavable material must be made from non metal and should not have metallic
coating. The metal containers are good heat conducting material and they reflect the microwave that
causes damage to the magnetron. Many plastic containers cannot withstand the heat when in
contact with hot food material. Sometimes it melts or become softer too. The following materials are
highly suitable for microwave processing.
13.5.1 Glass and ceramics
Glass containers and ceramic materials are highly suitable and microwave safe because they
are transparent and it can withstand high temperature. Soda lime glass and glass with a metallic
trim should not be used for microwave heating. The quality of glass is important because the micro
air bubbles may be present in the glass that may leads to breakage of glass when it is heating.
Ceramic materials made of silica, clay, dolomite, kaolin, and feldspar are highly advisable.
13.5.2 Paper and paper boards
The paper board is coated with polymer to gain structural rigidity and sealabilty to make
suitable for microwave packaging. Poly ethylene terapthalate (PET) and polypropylene (PE) coated
paper boards are widely used in microwave heating.
13.5.3 Plastic materials
Foamed polystyrene material is highly suitable for microwave heating due to its thermal
stability and heat resistance properties. Crystallized polyester (CPET) withstands up to 230oC and
has good oxygen barrier capacity and Polypropylene materials are suitable for high moist foods.
Multiple layers of PP and PET provide rigidity and moisture barrier property and could withstand
temperature between 70 and 120oC.
13.6. Interaction of microwave with food components
Code and Title of the Paper: F04PF Principles of Food Processing
Code and Title of the Module: F04PF13 Microwave Heating
Name of the Content Writer: Dr. P. Suganya

Reheating of foods and application of microwaves are wider today hence the interaction
between microwaves and food components are essential. Water, carbohydrates, protein, lipids and
mineral are the major food components.
13.6.1 Water and ionic salt
The interaction of microwave with water and ionic salt is heavy due to its dielectric heating.
Water selectively absorbs the energy and due to its high heat capacity it heats the material. When
the solid reaches the saturated level ionic conductivities are limited.
13.6.2 Carbohydrates
Sugar and carbohydrate increases the dielectric heating. Hydroxyl groups of sugar and
carbohydrates forms hydrogen bonds and undergoes dipolar rotation hence increase the heat
energy.
13.6.3 Protein
The protein gets denatured due to the heat with structural modification. The rate of
denaturation depends on the heating time and temperature. The nutritive value of protein is
comparable with conventional heating methods.
13.6.4 Lipids
Lipid including saturated, unsaturated fatty acid and triglycerides undergoes thermolytic and
oxidative reactions when exposed to heat in the presence of oxygen. The stability of lipids in
microwave heating results in significant chemical modification.
13.6.5 Vitamin
Most of the vitamins are retained during microwave heating. The retention capacity depends
on the size, shape of the material, cooking time and temperature. Shorter heating time of
microwaves retains water soluble vitamins such as B and C. and the retention also better than
conventional heating methods.
13.7 Factors affecting microwave heating
13.7.1 Frequency
In food processing, two frequencies of 915 MHz and 2450 MHz with the wavelength of 3.28
and 12.2 cm respectively permitted for microwave heating. The interaction between microwaves and
food material leads to molecular friction in the limited wavelength and generates rapid and volumetric
heating.
13.7.2 Dielectric properties of Food
Dielectric properties have an important role to understand the interaction between
microwaves and food materials. The dielectric properties of the food material are calculated by the
following three parameters.
1. Dielectric constant – epsilon’ (ε’) : The level of polarization of a molecule in an electromagnetic
field
2. Dielectric loss epsilon’’(ε’’) : Efficient conversion of microwave into heat
3. Tangent loss epsilon’’ / epsilon’ (ε’’/ε’):The capacity of a food material to absorb microwaves.

The real and imaginary parts of the permittivity are dielectric constant (ε’) and dielectric loss (ε’’).
13.7.3 Moisture content
In high moist foods, the initial moisture content influences the dielectric properties of the food
material and influences the penetration depth of microwaves. High moisture food leads to non-
uniform heating due to its less penetration depth and low moist foods generate uniform heating with
high penetration depth of microwaves.
13.7.4 Size
Heat generated in irregular shaped food material is no-uniform due to its uneven thickness.
The surface to volume ratio of the food material enhances the rate of heating. A spherical shaped
food material generates even heat than the slab shape.

13.8. Applications of microwave in food processing

Code and Title of the Paper: F04PF Principles of Food Processing
Code and Title of the Module: F04PF13 Microwave Heating
Name of the Content Writer: Dr. P. Suganya

The most important characteristics of microwave heating of foods is volumetric heating and
rapid increase in temperature. Microwave heating has wide range of applications in food processing
like baking, sterilization, drying, thawing and tempering, roasting and blanching.
13.8.1 Microwave baking and cooking
Baking is an important dry heat cooking processwith significant physiochemical changes in
dough. This involves physical, chemical and biochemical changes such as gelatinization of starch,
denaturation of protein, browning reaction, expansion of volume, formation of crust etc. microwave
baking improving the quality of the product. In contrast to conventional microwave baking, the fast
inactivation of enzyme occurs due to instantaneous and volumetric which prevent the extensive
breakdown of starch and sufficient carbon di oxide developed hence results in highly porous product.
The rapid elevation in temperature reduces the processing time, energy and high nutritive value
when compared to the conventional baking. The ingredients such as salt, sugar, leavening agent
and amino acid and its interaction with water are important factor for its dielectric properties. Biscuits
are highly suitable for microwave baking due to its good moisture profile.
13.8.2 Microwave pasteurization and sterilization
Pasteurization and sterilization are the most common techniques implemented in
commercially processed foods. These thermal treatment increases the shelf life of food materials
with keeping qualities. The microwave heating significantly reduces the processing time and
improves the quality of food and rapid destruction of bacterial vegetative cells in pasteurization and
sterilization process.To minimize the thermal damage in liquid food materials high temperature short
time (HTST) process is highly preferred. Microwave pasteurization in apple
juice,inactivateEscherichia coli effectively (Canumiret al.,2002). Villamielet al., 1996 reported
microwave pasteurization of milk by continuous flow was applicable to attain good microbial and
sensory quality.
13.8.3 Microwave drying
Drying is an important and traditional method of food preservation. The dry hot air contact
with food material, due to its moisture and temperature gradient the moisture present in the food is
slowly moves towards the surface of the material and removed as vapour. This process continues
until it reaches the storage moisture level of the food materials. During drying, due to temperature
gradient hard skin layer forms on the surface of the food material is called case hardening, which
reduces moisture moment towards the outer surface of the material hence it slows down the drying
rate. The possible adverse effect of drying in conventional method is case hardening.
Homogeneous, uniform, volumetric heating and less moisture gradient avoids the case
hardening effect in food materials during microwave drying. Drying at atmospheric pressure and
vacuum conditions are possible in microwave drying. The microwave energy produces many vapour
bubbles leads to significant loss in volatile aroma. This could be rectified using vacuum conditions
and in combination with freeze drying. These combined techniques are suitable for heat sensitive
material to improve the quality parameters.Colour and texture attributes of microwave vacuum dried
cranberries were better than conventional method of drying. Microwave dryers are highly suitable for
Fruits and vegetables products.To improve the quality attributes of heat sensitive material the
vacuum assisted microwave drying is highlypreferred.
13.8.4 Microwaveroasting
Roasting process enhances flavor of food material when treated with dry hot temperature
through caramelization and Maillard browning on the surface of the food material. While roasting
coffee, light green beans are slowly turned into dark brown where lot of chemical changes occurs.
Antioxidant activity and caffeine content is better when comparing to the conventional roasting hence
it is most suitable for roasting of coffee.(Yoshida et al., 2002) reported no significant loss of
tocopherol and polyunsaturated fatty acids was found in the sunflower seed.
13.8.5Microwave blanching
Code and Title of the Paper: F04PF Principles of Food Processing
Code and Title of the Module: F04PF13 Microwave Heating
Name of the Content Writer: Dr. P. Suganya

Blanching reduce the initial microbial load and precook the material before processing.
Blanching may also release carotenoids and make them more extractable and bioavailable.The
microwave blanching minimizes the unwanted changes in texture, leaching losses and flavor and
nutrient loss.The Polyphenol oxidase is inactivated in short time period as compared to conventional
heating. The centre part of the food material heated quickly even for irregular shapes and thickness
due to its volumetric heating. Less browning and highest antioxidant concentration was absorbed in
microwave blanching. The quality of final product is improved by reducing process time.Leaching of
sugars, minerals and vitamin may occurduring blanching is the remarkable inconvenient effect of
microwave blanching(Arroquiet al., 2002).
13.8.6 Microwave thawing and tempering
Thawing is essential for frozen food materials for further processing. Frozen fruit juice
preserved in barrels, fish is preserved in frozen slab and fruits and vegetable are preserved in bags
and boxes. Processing such as thawing or tempering is essential for frozen material for further
processing. In conventional thawing process bacterial growth is obviously increased in the surface of
the food material in thawing process. The microwaves generate heat inside the food material hence
reduced thawing time, appearance, texture of the product, reduced bacterial load, minimum waste is
achieved.
13.8.7 Popping
Popped products ready to eat and low moisture food and best alternate for deep fat fried
products. In popping the microwave generates rapid and rigorous internal heating in the food
materials. The rate of heat transfer is very high in the interior of the food particle which undergoes
structural changes and causes effective popping.
13.9Advantages of microwave heating
1. The heating generates high temperature inside the food product than in the surface which
enhances uniform cooking.
2. Microwave heating generates volumetric and uniform heating.
3. Best suitable for versatile applications.
4. The quality of the processed products, flavor enhancement and microbial control are possible
in microwave heating.
5. Microwaves generate instantaneous heat intensifies the process hence saving time and
energy.
13.10Safety regulation
The two permitted microwave frequency are 915 MHz for advantageous industrial application
and 2450MHz for domestic applications. Apart from frequency usage the regulation concerning
maximum exposure or absorption of a human working in the microwave environment and maximum
emission or leakage of the microwave equipment are important. The increased exposure of
microwaves in human system affects the sensitive organs like eyes.
13.11Summary
1. Microwaves are an electromagnetic radiation in the frequency between 300 MHz and
300 GHz with wavelengths ranging from 1mm to 1 meter. The permissible frequency for
commercial and domestic application of microwave is 915 MHz and 2,450 MHz respectively.
2. The principle involving in microwave heating is ionic polarization and dipole rotation.
3. The microwave generates instant, uniform and volumetric heating.
4. The frequency, dielectric properties, moisture content and size of the food material influences
the microwave heating.
5. Glass, ceramic, specific polymeric materials are used in microwave heating. Metal, metal
coated containers should not be used in microwave processing.
6. In contrast with conventional heating the volumetric and rapid heat is generated inside the
food material and moves towards the surface of the material.
7. Microwaves have good interaction with water molecules and salt present in the food
materials. The hydroxyl group in the sugars enhances the dielectric heating process.
Code and Title of the Paper: F04PF Principles of Food Processing
Code and Title of the Module: F04PF13 Microwave Heating
Name of the Content Writer: Dr. P. Suganya

8. Microwave has versatile applications in baking, cooking, pasteurization, sterilization, roasting,

blanching, thawing and popping.
9. Two important safety aspects of microwaves are maximum exposure or absorption of a
human working in the microwave environment and maximum emission or leakage from the
microwave equipment.