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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 118-131
DOI: https://doi.org/10.20546/ijcmas.2020.909.015


Microwaves and Radiowaves: In Food Processing and Preservation
Kanchan Bhatt*, Devina Vaidya, Manisha Kaushal, Anil Gupta, Pooja Soni, Priyana Arya, Anjali Gautam and Chetna Sharma
Dr. Yaswant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP), India
*Corresponding author
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.


Keywords: Drying, Electromagnetic radiations, Microwaves, Radiowaves, Preservation
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How to cite this article:

Kanchan Bhatt, Devina Vaidya, Manisha Kaushal, Anil Gupta, Pooja Soni, Priyana Arya, Anjali Gautam and Chetna Sharma. 2020. Microwaves and Radiowaves: In Food Processing and Preservation.Int.J.Curr.Microbiol.App.Sci. 9(9): 118-131. doi: https://doi.org/10.20546/ijcmas.2020.909.015