Microwave Heating: A Time Saving Technology or a Way to Induce Vegetable Oils Oxidation?

• Type: Chapter or Part of a Book
• Date: 2011

Authors

Susana Vicente (Author) FFUP

Book

Title: Advances in Induction and Microwave Heating

Pages: 597-614

ISBN: 978-953-307-522-8

Publisher: InTech

Scientific classification

FOS: Agrarian Sciences > Agricultural biotechnology

Other information

Authenticus ID: P-00J-6GJ

DOI: 10.5772/14175

Abstract (EN): Microwave heating features modern lifestyle. The use of this technology enables a significant reduction in the time dedicated to prepare meals and opens new perspectives at the industrial level. In this chapter we report the combined effect of time/applied potency of microwave heating in comparison to conventional electric oven on the quality of vegetable oils. In general, the degradation pattern of vegetable oils under microwave heating was similar to that expected from other conventional heating methods, including oxidation, hydrolysis and polymerization. Nevertheless, microwave heating induced higher degradation extent, as confirmed by the physical and chemical evaluations reported, reducing the nutritional value of lipids. The combination of temperature and energy effects induced by microwaves, which could have strengthened the heating effect might lead to zonal overheating in the oils, a situation that deserves technological improvement. Nevertheless, most of the published studies compared high exposure times and temperatures, unusual on microwave domestic procedures, except for microwave frying. Therefore, the vegetable oils behavior under real cooking practices, power settings, and combined interaction of different ingredients, needs to be further exploit in order to provide concise information from nutritional, technological and health points of view. Based on these prospects and scientific findings the use of microwave is not discouraged, but vegetable oils heating should be reduced to the minimum, in order to reduce the degradation extent of important compounds, as lipossoluble vitamins, essential fatty acids, and phenolics, while reducing the formation of potentially hazard components, the oxidized lipids.

Language: English

Type (Professor's evaluation): Scientific