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Processing, catering and cooking of foods by means of electromagnetic radiation

1975; Royal Society; Volume: 191; Issue: 1102 Linguagem: Inglês

10.1098/rspb.1975.0112

2053-9193

S.A. Goldblith,

Food Waste Reduction and Sustainability

While this paper will deal with the radiations of the electromagnetic spectrum, it will be devoted mainly to the use of radio-frequency energy in the processing, cooking, and catering of foods. A brief exposé of the present state of the use of ionizing energy for food preservation will be presented and prognostications for its future use and reasons therefore will be made. The basic principles of the use of radio-frequency energy will be briefly covered as background for its potential in the next 15-20 years on a worldwide basis. Particular attention will be given to the use of microwaves for institutional (catering) feeding with a specific example of the use of microwaves for hospital feeding as a means of cost reduction per patient fed. The growth of the microwave home oven industry and safety of these ovens will also be covered.