FOOD PRODUCTS

Since its inception and first use in 1946 as a technology to be applied to industrial applications, Microwave has developed a long and solid history of use in the food industry.  The use of electromagnetic energy in processing select food products has also expanded to the lower frequencies of the RF spectrum.

The presence of water and/or dipolar organic compounds provides the essential ingredients for the required volumetric heating of food products, without the excessive heat required for conduction/convection to improve process speed.  The result is significantly improved quality and yield.

Today, the following food processes can or do use Industrial Microwave or Industrial RF Heating Systems as their preferred heat source:

• Baking
• Finishing of Baked Goods
• Drying
• Sterilization
• Thawing
• Tempering
• Cooking
• Preheating and Post-Heating
• Inhibiting Enzyme Action
• Blanching
• Roasting
• Rendering

Feel free to review select hardware developed for use in one or more of the above application.  For assistance in selecting the appropriate system for your needs, please contact one of our Application Engineers.

Equipment:

• RF Systems
• Microwave Systems