Impact of different microwave treatments on food texture

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dc.authoridSahni, Prashant/0000-0001-6882-2148
dc.authoridKOTHAKOTA, ANJINEYULU/0000-0002-5972-3356
dc.authoridPandiselvam, Ravi/0000-0003-0996-8328
dc.authoridkamiloglu, aybike/0000-0002-6756-0331
dc.authoridKutlu Kantar, Naciye/0000-0002-4075-8823
dc.contributor.authorKutlu, Naciye
dc.contributor.authorPandiselvam, Ravi
dc.contributor.authorSaka, Irem
dc.contributor.authorKamiloglu, Aybike
dc.contributor.authorSahni, Prashant
dc.contributor.authorKothakota, Anjineyulu
dc.date.accessioned2024-10-04T18:51:05Z
dc.date.available2024-10-04T18:51:05Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractElectromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.en_US
dc.identifier.doi10.1111/jtxs.12635
dc.identifier.endpage736en_US
dc.identifier.issn0022-4901
dc.identifier.issn1745-4603
dc.identifier.issue6en_US
dc.identifier.pmid34580867en_US
dc.identifier.scopus2-s2.0-85116744227en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage709en_US
dc.identifier.urihttps://doi.org/10.1111/jtxs.12635
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3380
dc.identifier.volume53en_US
dc.identifier.wosWOS:000705108100001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Texture Studiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectbakingen_US
dc.subjectdryingen_US
dc.subjectfood processingen_US
dc.subjecthardnessen_US
dc.subjectmicrowave treatmenten_US
dc.subjecttextureen_US
dc.titleImpact of different microwave treatments on food textureen_US
dc.typeReview Articleen_US

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