Microwave Heating Equipment

L.A. CAMPAÑONE; J. REYES CHAPARRO; R.H. MASCHERONI; A.R. LESPINARD; M.M. MERCATANTE; S.M. GOÑI; R. DURÁN BARÓN

Emerging thermal processes in the food industry

Elsevier - Woodhead

Lugar: London; Año: 2022; p. 119 - 163

Microwave energy is a part of the electromagnetic spectrum and is defined by a wavelength range between 1 mm and 1 m and a frequency range between 300 MHz and300 GHz (Bhatt et al., 2020). The food industry uses only limited frequencies because of the interaction between microwaves and telecommunication devices. Generally, industrial and domestic microwave ovens use the 915 and 2450 MHz frequencies(Verma et al., 2020). Microwaves (MW) are nonionizing radiations that do have notenough energy to separate atomic bonds, but these radiations can cause physical harmdepending on distance, frequency of the radiation, power, and time.