MICROWAVE EXTRACTION 2)

from Recent practices in Green Technologies in Food Production and Processing

INTRODUCTION

Microwave has numerous uses in food formulation, like drying, baking, pasteurisation and sterilisation. In 1986, Ganzler and Lane published the first description of the use of microwave energy for extracting food components.

There has been an increasing interest in more sustainable extraction processes recently. Approaches such as Solvent-Free Microwave Hydrodistillation (SFMH) and Microwave Hydrodiffusion and Gravity (MHG) have been developed.

SFMH has the advantage of far lower carbon dioxide emissions in the extraction of essential oils (200g CO2 using the SFMH method compared to 3600g CO2 while using solvents).

MHG does not require the steps of evaporation and distillation processes, which are the most energyconsuming [1].

MICROWAVE EXTRACTION 2)

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Recent practices in Green Technologies in Food Production and Processing