Bowen Yan , Yuying Sun , Xiangwei Tang , Daming Fan
{"title":"Potential in microwave combined with hot air for home cooking","authors":"Bowen Yan , Yuying Sun , Xiangwei Tang , Daming Fan","doi":"10.1016/j.cofs.2024.101216","DOIUrl":null,"url":null,"abstract":"<div><p>With the trends of smart kitchens, more intelligent and fast cooking methods are gradually replacing traditional cooking methods. Microwave combined with hot air, commonly used in the industry for food drying, is a new cooking technology with great potential for applications in home cooking such as baking, frying, reheating, and thawing. This review introduces the basic principles of microwave and hot air technology and the advantages in home cooking. The combination of microwave and hot air can compensate for the shortcomings of traditional microwave ovens in baking and frying. By using microwaves to enhance energy conversion efficiency and significantly reduce cooking time, this combination broadens the application range of household microwave ovens and holds great potential in the future of digital cooking.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"60 ","pages":"Article 101216"},"PeriodicalIF":8.9000,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324000948","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
With the trends of smart kitchens, more intelligent and fast cooking methods are gradually replacing traditional cooking methods. Microwave combined with hot air, commonly used in the industry for food drying, is a new cooking technology with great potential for applications in home cooking such as baking, frying, reheating, and thawing. This review introduces the basic principles of microwave and hot air technology and the advantages in home cooking. The combination of microwave and hot air can compensate for the shortcomings of traditional microwave ovens in baking and frying. By using microwaves to enhance energy conversion efficiency and significantly reduce cooking time, this combination broadens the application range of household microwave ovens and holds great potential in the future of digital cooking.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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