M Regier,
Marc Regier,
Kai Knoerzer,
Helmar Schubert
e.a.
The Microwave Processing of Foods
Gebonden Engels 2016 9780081005286Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
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Inhoudsopgave
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
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
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