Microwave Systems: Revolutionary Lightwaves Boost Quality

Electromagnetic radiation still is a new and exotic option in food and beverage processing, though it gradually is finding niches in various applications as research engineers overcome the practical barriers to commercial use. From relatively benign radio waves to highly destructive gamma waves, electromagnetic radiation has been used for everything from drying crackers to meat sterilization. The ultraviolet portion of the light spectrum increasingly is being applied to help raise hygienic standards in food plants. Infrared is segueing from a quality-assurance tool to a drying and blanching aid for grains and vegetables. But the most dynamic developments are ve, “the sweet spot of the electromagnetic spectrum,” as described George Harris, president of RF Technologies, Lewiston, ME. Microwave boosters to preheat food prior to conventional cooking are becoming common. Firms such as FMC FoodTech continue to explore solutions to uneven microwave heat transfer before integrating the technology with air-impingement units. And scientists at Industrial Microwave Systems (IMS) see great promise for continuous, in-line processing of high-value foods and even pharmaceuticals. But the most excitement is being generated in labs at Washington State University (WSU), where food engineers have devised a single-mode cavity for in-container sterilization that could replace commercial retorts for many products. Microwave tempering units for 2.25 cu.-ft. blocks of frozen meats are gaining converts among food processors with just-in-time production schedules. Source: Heat and Control Inc.