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The Microwave Processing of Foods: Woodhead Publishing Series in Food Science, Technology and Nutrition

Editat de Marc Regier, Kai Knoerzer, Helmar Schubert
en Limba Engleză Hardback – 20 noi 2016
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology.


  • Provides thoroughly up-to-date information on the basics of microwaves and microwave heating
  • Discusses the main factors for the successful application of microwaves and the main problems that may arise
  • Includes current and potential future applications for real-world application as well as new research and advances
  • Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
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Specificații

ISBN-13: 9780081005286
ISBN-10: 0081005288
Pagini: 484
Ilustrații: 70 illustrations
Dimensiuni: 152 x 229 x 45 mm
Greutate: 0.91 kg
Ediția:2
Editura: ELSEVIER SCIENCE
Seria Woodhead Publishing Series in Food Science, Technology and Nutrition


Cuprins

1. Introducing microwave-assisted processing of food: Fundamentals of the technology 2. Microwave heating and the dielectric properties of foods 3. Determination of the dielectric properties of foods 4. Impact of microwave processing on nutritional, sensory, and other quality attributes 5. Microwave technology for food processing: An overview of current and future applications 6. Microwave-assisted baking 7. Microwave-assisted frying 8. Microwave-assisted drying 9. Microwave-assisted blanching 10. Microwave-assisted pasteurization and sterilization—commercial perspective 11. Microwaves for microbial inactivation—efficiency and inactivation kinetics 12. Microwave-assisted thawing and tempering 13. Packaging for microwave foods 14. The heating performance of domestic microwave ovens 15. Measuring temperature distributions during microwave processing 16. Microwave plant requirements and process control for advanced applications 17. Improving the heating uniformity in microwave processing 18. Simulation of microwave processes