Microwave Processing Factors
- Frequency: There are two available frequencies for microwave heating - 915 and 2,450MHz; the frequency affects the depth of penetration into a material. Generally very large materials such as 30 kg blocks of frozen fish to be tempered might be better processed at 915 MHz, while the cooking of individual sausage patties favor 2,450 MHz.
- Microwave power and speed of heating: Most industrial systems operate at microwavepower outputs ranging from 5 to 100 kW with some extending beyond these limits. Thehigher the power output, the faster the heating for a given mass. Varying the poweroutput usually controls the speed of microwave heating. Speed is usually the most attractive feature of microwave heating. This is a double-edged sword, however, since it is possible to heat rapidly cooking, baking and other food processes are complex physiochemical systems requiring the input of heat to initiate and accelerate reactions.