Microwave Processing of Fruits

  • Katia Nicolau Matsui
  • Cynthia Ditchfield
  • Carmen Cecilia Tadini
Part of the Food Engineering Series book series (FSES)


Microwave heating, also known as dielectric heating, is a direct process, that is, energy is transferred directly to the food by molecular interaction with the electromagnetic field. Thus a greater penetration is achieved resulting in faster reaching of the temperature of interest and more uniform heat distribution. To correctly design processing equipment, it is essential to understand and determine the dielectric properties of the food and so ensure microwave incidence to obtain the required processing conditions. In order to obtain the dielectric properties of the food, it is important to consider its shape, moisture content, specific gravity, conductivity, and diffusivity, as well as process variables like maximum temperature and frequency. In this chapter, application of microwaves in various conservation methods applied to fruits will be presented such as blanching, drying, pasteurization, and sterilization. The advantages and disadvantages of employing microwaves to perform these processes when compared to conventional methods are also discussed.


Microwaves Dielectric properties Thermophysical properties Fruit Conservation methods Heating 


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Katia Nicolau Matsui
    • 1
  • Cynthia Ditchfield
    • 2
  • Carmen Cecilia Tadini
    • 3
  1. 1.Federal University of Rio Grande do NorteNatalBrazil
  2. 2.University of São PauloPirassunungaBrazil
  3. 3.University of São PauloSão PauloBrazil

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