| Description |
1 online resource (xxxvi, 448 pages) : illustrations |
| Series |
Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Contents |
Introducing microwave processing of food: fundamentals of the technology / M. Regier, K. Knoerzer and H. Schubert -- Microwave heating and the dielectric properties of foods / V. Meda, V. Orsat and V. Raghavan --Determination of the dielectric properties of foods / M. Regier, K. Knoerzer and H. Schubert -- Impact of microwave processing on nutritional, sensory, and other quality attributes / C. Contreras, M. Benlloch-Tinoco, D. Rodrigo and M. Martínez-Navarrete -- Microwave technology for food processing: an overview of current and future applications / V. Orsat, G.S.V. Raghavan and K. Krishnaswamy -- Microwave-assisted baking / E. Turabi Yolacaner, G. Sumnu and S. Sahin -- Microwave-assisted frying / R. Schiffmann -- Microwave-assisted drying / V. Gaukel, T. Siebert and U. Erle -- Microwave-assisted blanching / L. Dorantes-Alvarez, A. Ortiz-Moreno, R. Guzmán-Gerónimo and L. Parada-Dorantes -- Microwave-assisted pasteurization and sterilization: commercial perspective / R.A. Stanley and K. Petersen -- Microwaves for microbial inactivation: efficiency and inactivation kinetics / H. Bozhurt-Cekmer and P.M. Davidson -- Microwave-assisted thawing and tempering / S.J. James, C. James and G. Purnell -- Packaging for microwave foods / R. Schiffmann -- The heating performance of domestic microwave ovens / S.J. James, C. James and G. Purnell -- Measuring temperature distributions during microwave processing / K. Knoerzer, M. Regier and H. Schubert -- Microwave plant requirements and process control for advanced applications / M. Ozcelik and P.-A. Püscher -- Improving the heating uniformity in microwave processing / B. Wäppling Raaholt and S. Isaksson -- Simulation of microwave processes / S.L. Birla and K. Pitchai |
| Summary |
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 heatingDiscusses the main factors for the successful application of microwaves and the main problems that may ariseIncludes current and potential future applications for real-world application as well as new research and advancesIncludes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation |
| Notes |
Previous edition: 2005 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food industry and trade
|
|
Food -- Effect of heat on.
|
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Microwaves -- Industrial applications
|
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Microwave cooking.
|
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Food -- Effect of heat on
|
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Food industry and trade
|
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Microwave cooking
|
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Microwaves -- Industrial applications
|
| Form |
Electronic book
|
| Author |
Regier, Marc, editor
|
|
Knoerzer, Kai, editor
|
|
Schubert, Helmar, editor
|
| ISBN |
9780081005316 |
|
0081005318 |
|
0081005288 |
|
9780081005286 |
|
