title: Current and future foodservice applications of microwave cooking/reheating.
abstract: Microwave ovens are widely used in foodservice establishments; currently, they are used primarily for reheating. In comparison with conventional methods, approximately 75% less energy is required for microwave cooking or heating. In the future, it is possible that minimal microwave energy will be used to extend shelf life of foods. It is expected that "combination" convention or convection/microwave systems and conveyor microwave systems that can be electronically programmed will be widely used in the future. New food product designs and types of disposable packaging are available.
mesh_terms: D005521:Food Service, Hospital; D005524:Food Technology / Q000295:instrumentation*; D006358:Hot Temperature; D008872:Microwaves