Page 40 - FoodFocusThailand No.245 September 2026

SMART PRODUCTION

Superior Quality Retention and Operational
Benefits of CFMH
1. Preserve Product Quality and Flavor: Volumetric
microwave heating enables products to reach the target
temperature rapidly, reducing holding time. This can minimize
the loss of heat-sensitive nutrients, such as vitamin C and
polyphenols, as well as volatile flavor compounds, helping
products retain their natural color, aroma, and flavor.
2. Reduce Fouling and Cleaning Requirements: Since ภาพที่่� 4 การพาสเจอไรซ์์แยมและอาหารพร้อมรับประทานด้้วยเทคโนโลยี
CFMH generates heat directly rather than relying on high- ไมโครเวฟขั้ั�นสูงขั้อง Sairem
temperature metal surfaces, it can reduce the accumulation Figure 4 Pasteurisation of jams and ready to eat meal using advanced
of heat-induced protein and sugar deposits. This helps extend microwave technology offered by Sairem
production runs and reduce the frequency of Clean-In-Place
(CIP) operations. ที่่�มา / Source: Industrial Pasteurization of Jams and Marmelades (2020)
3. Rapid Response and Easy Process Control: Microwave
systems can be started and stopped rapidly while directly accelerating heating. Effective operation therefore requires
converting electrical energy into molecular heat within the food. real-time monitoring and control. Finally, microwave-transparent
This can reduce energy losses associated with generating and materials such as specialized ceramics and high-performance
transferring heating media such as hot water or steam, while polymers must be used in critical areas, and these materials
providing greater flexibility in production. may have lower mechanical durability than stainless steel under
demanding industrial conditions.
Current Research Trends and Industrial Maturity
of CFMH Commercial Success in Microwave Food Processing
Current research on CFMH focuses on improving the precision, Microwave-assisted processing and CFMH-related technologies
uniformity, and efficiency of energy delivery. Recent studies are moving beyond laboratory research toward commercial
have investigated the ability of microwave processing to applications. Companies such as Yamco and Sairem have
improve the retention of bioactive compounds, including applied microwave technology to industrial food processing,
vitamin C and polyphenols, in fruit juices and vegetable purees including pasteurization of jams, ready-to-eat foods, and
compared with conventional thermal processing (Polak et al., aseptically packaged fruit and vegetable purees such as purple
2025). A major research direction is the use of Multiphysics sweet potato, pumpkin, and carrot. The technology helps
Modelling and Numerical Simulations to understand the preserve natural color and flavor, reduce caramelization and
interaction between electromagnetic fields, heat transfer, browning, while extending shelf-life.
and fluid dynamics (Mescia et al., 2024). These tools allow
researchers to optimize applicator designs, reduce power
reflection, and improve energy absorption in challenging
products such as mango pulp and concentrated soups.
In addition to equipment design, combining microwave
heating with ultraviolet (UV) treatment has been investigated
as a potential hurdle approach for improving microbial
inactivation while maintaining product quality (Chang et al.,
2024). These developments indicate that CFMH is gradually ภาพที่่� 5 เมนูที�ผ่่านการแปรรูปด้้วยไมโครเวฟขั้อง Tata Q
progressing from laboratory research toward pilot-scale and Figure 5 Microwave-treated menu by Tata Q.
industrial applications.
ที่่�มา / Source: Quirky Quick Cuisine | Tata Group (2020)
Critical Barriers to Industrial Adoption of CFMH
Despite its potential, the major challenge facing CFMH Microwave technology has also been applied to
is achieving and verifying uniform heating. Variations in ready-to-eat foods. Tata Q has commercialized a range of
microwave transmission and the dielectric properties of food microwave-treated ready-to-eat meals, including pasta, noodles,
can produce hot and cold spots within the product stream. This biryanis, and appetizers. Compared with conventional retort
is particularly challenging for high-viscosity foods or products processing, microwave-assisted processing can help maintain
containing suspended solids. the texture and nutritional characteristics.
Accurately measuring the internal temperature within the Specialized companies such as FirstWave Innovations also
tube is another engineering challenge, as conventional metal- provide R&D and co-manufacturing services related to CFMH.
based temperature sensors can interfere with the microwave Overall, these commercial examples demonstrate the growing
electromagnetic field. Therefore, fiber-optic sensors may be industrial interest in microwave technology and its potential to
required, which can increase equipment costs and complicate provide improved product quality, process efficiency, and flexibility.
installation. In addition, specialized microwave generators However, further advances in heating uniformity, process control,
and customized applicators have higher initial capital costs energy efficiency, and equipment durability are still required for
than conventional PHE systems and generally lack the heat- CFMH to achieve widespread industrial adoption.
regeneration capability. This can limit the overall energy
efficiency and economic performance of the system.
Another concern is thermal runaway, which may
occur because the dielectric properties of food change with More Information Service Info C004
temperature. As a product becomes hotter, its microwave
absorption characteristics may increase, potentially

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