When the microwave treatments were compared, 900W-225 s was the one showing the
highest and lowest thermal load at the hottest and coldest spot, respectively. However, significant differences (p < 0.05) were only observed in relation with the hottest spot. The greater effectiveness of MW with respect to conventional heating treatments for food
stabilization has been widely reported by various authors, such as Matsui et al. (2008) and Soysal and Söylemez (2005).