5. Microwave cooking

Cooking is a complex process described as the simultaneous transfer of heat and mass. It induces a series of physical, chemical and biochemical changes in foods, such as gelatinization of starch, denaturation of proteins, release of carbon dioxide from leavening agents, evaporation of water, crust formation and non-enzymatic browning . For example, during conventional cake baking (in a 200°C oven), the dough is heated on its outer surface by conduction and radiation. Because of the low value of thermal diffusion, the baking time is considerable. The use of microwaves significantly reduces this baking time