Review Article 1 MICROWAVE COOKING TECHNOLOGY AND ITS IMPLICATIONS IN FOOD PROCESSING: A REVIEW

*Author for correspondence Microwaves are a form of non-ionizing electromagnetic radiation with a frequency higher than ordinary radio waves but lower than infrared light. Microwaves refer to the electromagnetic waves in the frequency range of 300 to 300,000 MHz. A microwave oven heats food by passing microwave radiation through it. Penetration depth of microwaves is dependent on food composition. Lower microwave frequencies with longer wavelengths have more penetrating effect