The Microwave Processing of Foods

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