From June 2019
Microwaving - a better thermal process?
The demand for high-quality food has put pressure on
manufacturers to trial new thermal processing technologies.
By rapidly heating a product, continuous microwave
processing (CMP) is one technology that can achieve this.
Unlike conventional methods, CMP heats both the liquid
and particulates of a product to minimise the overall time
spent at an elevated temperature. This prevents over
processing and ultimately better preserves a product’s
colour, texture and nutrients, while maintaining a safe
pasteurised or sterilised product.
CMP trials at Campden BRI have found it an effective
method of preserving the vibrant green colour of pea and
ham soup when compared to conventional methods of
Contact: Andrew Bosman
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