Microwave Applications in the Food Industry
G. Faillon, E. Maloney · 1976
The paper describes two industrial microwave applications, roasting cocoa beans in Europe and drying egg-volk paste in Japan, with the emphasis now on using a 50-kW industrial klystron.
Plain English Summary
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.
Why This Matters
The cocoa bean installation was scaled up by a factor of five to a pilot plant using a 50-kW Thomson-CSF klystron. The Japanese egg-volk process combined a single Thomson-CSF klystron with a multi-magnetron machine. The authors note that the search for successful industrial microwave applications continues despite past setbacks.
Finding
Not only has microwave power proved highly effective and reliable for processing the beans, but the quality of the finished product obtained is judged clearly superior to that obtained with conventional methods.
In their words
“Not only has microwave power proved highly effective and reliable for processing the beans, but the quality of the finished product obtained is judged clearly superior to that obtained with conventional methods.”
Exposure Information
Specific exposure levels were not quantified in this study.
Show BibTeX
@article{microwave_applications_in_the_food_industry_g3900,
author = {G. Faillon and E. Maloney},
title = {Microwave Applications in the Food Industry},
year = {1976},
}