RESULTS
7. Psychology: Measure to indicate if treatment has psychological effects
INDUSTRY
• The fundamentals of microwave heating should be studied in depth before spending a great deal of time and effort on trial and error. As to the fu-ture, successful development of the microwave-assisted food industry can be achieved as a result of greater scientific and technological under-standing of microwave-food interactions and continued cooperation between scientists, food technologists, food process engineers, and elec-trical engineers in this area.
• Microwave and radio frequency heating provide a product that is potentially superior in quality to a product produced by conventional techniques.
This point is key to almost all industrial processes. Commercial success of a microwave process is possible if the products are of high in-trinsic economic value and can carry the extra cost burden put on them. Economic considera-tions usually eliminate commodity products from consideration.
• The term “hybrid energy” refers to a mi-crowave/radio frequency processing in conjunc-tion with hot air and steam. The potential syner-gistic effects of microwaves combined with steam, forced-air convection, and/or infrared will probably lead future expansion of microwave processing technology. Internally, the foods will heat rapidly by microwave; at the surface, the traditional heat processes will provide the de-sired texture, color, and appearance.
ACKNOWLEDGMENT
The author thanks Professor Daryl B. Lund, Executive Director, North Central Regional Associ-ation of State Agricultural Experiment StAssoci-ation Directors, University of Wisconsin, Madison, and Professor An-I Yeh, Graduate Institute of Food Science and Technology, National Taiwan Univer-sity, for reviewing the first draft of this chapter. Any remaining deficiencies belong solely to the author.
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