Microwaves and Radiowaves: In Food Processing and Preservation

Abstract

Microwaves and Radiowaves are the non ionizing electromagnetic radiations ranging between 300MHz to 300 GHz and 300 KHz to 300 MHz respectively. They are used in various fields, however, they are gaining marked popularity in food technology nowadays. This paper reviewed the history, basic principles, advantages, disadvantages, uses and applications of microwaves and radiowaves in the field of food preservation and processing as these technologies have increased the amount of nutrient retention in the treated food with increase in shelf life of food along with less use of preservatives.