Microwave technology for faster and safer food processing

Project period: 2013 – 2018

Foodwaves will reduce processing time and energy consumption by two-thirds in the food industry when marinating, salting and smoking, and it will increase the shelf life of the products.

Picture of measurements of microwaves

Observations from industrial practice shows that very short "cold" microwave processing of raw salmon can reduce the otherwise lengthy processing time for the subsequent salting, marinating and smoking, as well as extending the microbiological shelf life.

The hypothesis is that a short in-line non-thermal intensive microwave treatment can induce changes that facilitate the penetration of salt and smoke into non-denatured meat and fish while the microbial flora is reduced.

It is also hypothesised that the use of a newly released wavelength could reinforce these effects, leading to lower resource consumption, better durability, less food waste and increased competitiveness.






Funded by:

Green Development and Demonstration Programme logo

Original title: Hurtigere og sikrere fødevareforarbejdning vha. "kold" mikrobølgeteknologi - FOODWAVES
Period:  September 2013 - January 2018
Grant donor: Green Development and Demonstration Programme (GUDP)
FOOD grant: DKK 5,120,000
Total budget / total grant: DKK 8,373,000


Picture of Jens RisboJens Risbo
Associate Professor
Ingredient and Dairy Technology