M Regier,
Marc Regier,
Kai Knoerzer,
Helmar Schubert
e.a.
Elsevier Science
e druk, 2016
9780081005286
The Microwave Processing of Foods
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2016
ISBN13: 9780081005286
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Verwachte levertijd ongeveer 9 werkdagen
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.
Specificaties
Inhoudsopgave
<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>