Microwave Applications in the Food Industry
G. Faillon, E. Maloney · 1976
The study describes two new food-industry applications of microwave power: roasting cocoa beans in Europe and drying egg-volk paste in Japan. Microwave roasting of cocoa beans proved highly effective and produced beans judged clearly superior to conventional methods. Microwave drying of egg-volk paste was found feasible and the product considered superior in characteristics to conventionally produced powder.