Effect of Microwaves on Food Quality Parameters

Microwave technology effectively cooks, heats, or thaws food by using electromagnetic waves. Its use has shown a variety of advantageous impacts on different thermophysical, physicochemical, and sensory qualities of food, making it a promising tool in the culinary world. We can learn a lot about how food changes during microwave heating by knowing the changes that take place in the protein, lipid, and carbohydrate contents. The accessibility and ease of microwave technology are two of its main benefits. Microwaves provide a secure and effective way to prepare food for people with restricted movement, such as the elderly or people with disabilities. This is especially crucial because it eliminates the need for heavy manual labour in the kitchen, fostering independence and raising standard of living. Despite these benefits, it is important to be aware of the restrictions and issues related to microwave technology in the food processing industry. The technology’s inability to lessen allergenicity in some food products is a notable downside. This chapter aims to explore the numerous changes in food quality that have been noticed when the meal is being heated in the microwave. Understanding these modifications can lead to the development of microwave cooking methods that maximise nutritional value while lowering hazards.