An investigation of the use of the solid-state microwave technology as an energy-efficient method to improve heating uniformity and moisture retention during the baking process

¹ Brunel University London, College of Engineering Design and Physical Sciences, Centre for Sustainable Energy Use in Food Chains, Uxbridge, UB8 3PH, UK
² University of Reading, Department of Food & Nutritional Sciences, Whiteknights, Reading, Berkshire RG6 6AH, UK

Abstract

This study investigates heating uniformity and moisture retention in bread baked using industrial microwave in combination with conventional oven. Twelve samples have been prepared and temperature and humidity were measured at multiple zones using thermocouples and fibre optic sensors. Additionally, hardness and shelf if of the products was observed during the eight days of period. This research also analyses the environmental and economic implications of these baking methods, offering valuable understandings into advancements in baking technologies that promote energy efficiency and sustainability to the baking industry. Results showed that the involvement of the industrial solid-state microwave in the baking processes have a potential to develop more uniform temperature changes and water retention trough minimized surface drying, internal temperature gradients, and overall moisture loss which reduced the hardness of the products and improved the shelf life. Furthermore, industrial solid-state microwave baking showed as the most energy-efficient and cost-effective method, with lower emissions compared to conventional and other microwave baking modes, making it a more sustainable alternative.