Microwave-Assisted Extraction of Food Components

The growing use of microwave-assisted extraction (MAE) with foodstuffs warrants discussion of its generalities and specificities. This chapter provides an overview of the potential and limitations of this technique for extracting food components by examining the characteristics of microwave energy, the equipment and methods used for extraction, and existing application to foodstuffs. Also, this chapter compares MAE with traditional extraction techniques based on maceration, stirring, and/or heating, as well as with others using special types of energy such as ultrasound or the combination of temperature and pressure. Finally, this chapter discusses trends in MAE technology at laboratory and industrial scales.