From Laboratory to Industry: Scale-Up, Quality, and Safety Consideration for Microwave-Assisted Extraction

The application of microwave technologies has been scaled up in the food and cosmetic industries because of its economic and environmental advantages, which have been increasingly proved by plentiful laboratory-scale successes. However, this kind of emerging technology often causes hazards for product safety and risks in manual operation. Because conventional quality control methods are insufficient to control these hazards and risks, Hazard Analysis Critical Control Points (HACCP) and Hazard and Operability (HAZOP) study, which are considered effective analyses of respective controlling potential hazards and operator security, must be taken into account in the design of microwave application in production processing chain.