Microwaving - a better thermal process? 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 heating.

Contact: Andrew Bosman
+44(0)1386 842000

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