Effects of Microwave Heating on Chemical Properties of Vegetable Oils: A review

Abstract

Microwave heating has a wide application in the field of food manufacturing such as cooking, drying, pasteurization and preservation of food materials. The purpose of this review was to focus on the using of microwaves heating for vegetable oil seeds heating instead of using conventional heating techniques. Quality parameters, including oil composition, thermal properties, oil stability and the effects on tocopherol contents were reported.