Insights of Microwave: Analytical and Food Processing Applications

Authors: Suman Somani; Amandeep Kaur; Shubhra Shekhar; Swapnil Shekhar; Mani Kant Paswan; Murari Mohan Sinha; Kamlesh Prasad; Rajeev Ahuja

Book: Transforming Food Analysis and Control: Non-Destructive Technologies and Innovations

Editors: K. Prasad, S. Shekhar, M. K. Paswan, and R. Ahuja

Publisher: SLIET Longowal

Publication year: 2026

Publication date: 2026-07-20

ISBN: 978-81-990304-1-1 (e-book); 978-81-990304-0-4 (hardback)

Chapter pages: 47–104

DOI: To be added after DOI registration.

Abstract

Dielectric properties form a bridge between material and material characterisation. Low-power microwaves are non-destructive, and dielectric measurements have made this an emerging method in material characterisation. Compilation of various aspects of microwave, their categorisation, and the generation of microwaves are covered. Open-ended coaxial probe method, waveguide-as transmission-line method, cavity perturbation method, time-domain spectroscopy method, impulse time-domain transmission method, free-space transmission method, and parallel-plate method as measurement techniques are reviewed, along with instrumentation, including Vector Network Analyser and Impedance Analyser. The applications of high-power microwaves in various thermal processing unit operations, such as blanching, pasteurisation, sterilisation, thawing and tempering, drying, and baking, may be revolutionised by integrating microwaves with conventional thermal approaches to enable efficient food processing. A thorough effort to consolidate all aspects of dielectric measurements and encompassing diverse applications in food engineering under the canopy of microwaves may thus prove to be the future tool for researchers and industrialists to fulfil the need

Keywords: Microwave; Dielectric constant; Dielectric loss; Analytical tool; Processing methods; Frequency; Microwave heating

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