Affiliation:
1. Research and Innovation Center Pro-Akademia
2. Kharkiv State University of Food Technology and Trade Department of Power Engineering, Engineering and Physical and Mathematical Sciences
3. Kharkiv State University of Food Technology and Trade
Abstract
The following publication presents results of the research on a new, innovative, mild technology of food processing with microwaves technology in order to develop novel food in the form of “on the go” healthy snacks. Different aspects of microwave treatment technologies within the context of physical model of electromagnetic field interaction with a food product, marketing and energy aspects were considered. Furthermore, comparison of sensory quality of conventionally and microwave treated nuts was shown, which is a key feature of nuts, seeds and dried fruits for most consumers. A comparative LCA analysis of convectional and microwave roasting was performed as well.
Publisher
Research and Innovation Centre Pro-Akademia
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