The Microwave Processing of Foods: Woodhead Publishing Series in Food Science, Technology and Nutrition
Editat de Marc Regier, Kai Knoerzer, Helmar Schuberten Limba Engleză Hardback – 20 noi 2016
- 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
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