Electromagnetic heating for food
15 Jan 2000
The FRPERC (above) has also just started work on a three-year project to investigate electromagnetic heating for food production.
Novel processes using techniques such as microwave and radio frequency heating have been successfully applied to a limited number of food processing operations such as pasteurisation, sterilisation, drying, thawing, baking and enzyme inactivation, but in some cases their potential remains little explored.
The aim of the new project is to develop processes which use electromagnetic heating techniques that are most suitable for the production of high quality products with extended shelf-life and added value. Funded by the EU Inco-Copernicus programme and involving seven partners from the UK, Italy, Hungary and the Czech Republic, the results of the research should open up new market opportunities for Eastern Europe, reduce waste and help to reduce additives and chemical residues.
