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Influence of microwave treatment on quality parameters of snacks food. Impact issues

Date added: 2020-12-07
Languages: English

Author / authors

Anna Goszkiewicz

Anna Goszkiewicz

Engineering and technology

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Ewa Kochańska

Ewa Kochańska

Natural sciences, Social studies

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Katarzyna Korczak

Katarzyna Korczak

Engineering and technology

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Svitlana Prasol

Svitlana Prasol

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Volodymyr О. Potapov

Volodymyr О. Potapov

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Abstract

The following publication presents results of the research on a new, innovative, mild technology of food processing with microwaves technology in order to develop novel food in the form of “on the go” healthy snacks. Different aspects of microwave treatment technologies within the context of physical model of electromagnetic field interaction with a food product, marketing and energy aspects were considered. Furthermore, comparison of sensory quality of conventionally and microwave treated nuts was shown, which is a key feature of nuts, seeds and dried fruits for most consumers. A comparative LCA analysis of convectional and microwave roasting was performed as well.

DOI: https://doi.org/10.32933/ActaInnovations.36.6

Keywords / Tags

Key words: roasting, microwave, convection, nuts, ensory quality, lca, economy

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