A review on microwave baking of foods

Microwaves interact with polar molecules and charged particles of food to generate heat. There are differences between the heating mechanisms of microwave and conventional heating. The use of microwave heating has the advantage of saving energy and time, improving both nutritional quality and acceptability of some foods by consumers. Microwave ovens are successfully used both in homes and in the food service industry. However, there are still problems in perfecting microwave baking, therefore it is a popular research area. The main problems found to occur in microwave-baked food products are low volume, tough or firm texture, lack of browning and flavour development. Recent studies aim to improve the quality of microwave-baked products. This article reviews the basic principles of microwave baking, problems commonly occurring in microwave-baked products and finally studies published concerning microwave-baked products.


Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking
Sakiyan, Ozge; Şümnü, Servet Gülüm; Sahin, Serpil; Meda, Venkatesh (Wiley, 2007-05-01)
Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In ad...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01)
Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...
Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology
Öztop, Halil Mecit; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2007-04-01)
Microwave frying of osmotically dehydrated potatoes was optimized by using response surface methodology. Osmotic dehydration was applied prior to microwave frying in order to reduce oil uptake and to evaluate the effect of osmotic dehydration on quality of microwave fried potatoes. Moisture content, oil content, hardness and color of the fried potatoes were used as quality parameters. Microwave power level (400, 550, 700 W), frying time (1.5, 2.0, 2.5 min) and osmotic dehydration time (15, 30, 45 min) were ...
Transport and related properties of breads baked using various heating modes
Şümnü, Servet Gülüm; Şahin, Serpil; Rakesh, Vineet (Elsevier BV, 2007-02-01)
Physical properties of breads during baking were measured using three different heating modes of microwave plus infrared (MIR), microwave plus jet impingement (MJET) and jet impingement (JET) in two different commercially available microwave combination ovens. Breads baked in JET oven were significantly different from the breads baked in other ovens with respect to their specific volume and moisture content. Transient values of dielectric constant, dielectric loss factor, specific bulk volume, porosity, the...
Quantum-chemical treatment of the linoleic acid molecule and two of its conjugated isomers
Kurban, Sevil; ERKOÇ, Figen; Erkoç, Şakir (Wiley, 2009-10-01)
The structural, vibrational and electronic properties of die linoleic acid molecule and two of its conjugated isomers were investigated theoretically by performing the molecular mechanics (MM+ force field), the semi-empirical self-consistent-field molecular-orbital (PM3), and the density functional theory (B3LYP) calculations. The geometries of the considered molecules were optimized; the vibrational dynamics and the electronic properties were calculated in their ground states in the gas phase. It was found...
Citation Formats
S. G. Şümnü, “A review on microwave baking of foods,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 117–127, 2001, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46626.