The microwave processing of foods / edited by Helmar Schubert and Marc Regier.

Contributor(s):

Series: Woodhead Publishing in food science and technology2005Description: 1 online resource (xiii, 345 pages) : illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

185573964X
9781855739642
9780081005316
0081005318

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Microwave processing of foods.LOC classification:

TP370.5 .M53 2005eb

Online resources:

Click here to access online

Contents:

pt. 1. Principles -- pt. 2. Applications -- pt. 3. Measurement and process control.

Summary: With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food industry. Part one discusses current research on how microwaves interact with the dielectric properties of foods and reviews its effects on nutritional and sensory quality. Building on this foundation, the range of applications of microwave processing from baking and drying to blanching, thawing and tempering are reviewed. It also looks at packaging issues. The final part of the book covers the key area of process measurement and control to ensure more uniform heating of food products. With its distinguished editors and international team of contributors, The microwave processing of foods is a standard reference for all those wishing to maximise the benefits of this important technology. Reviews recent research on how microwave processing affects particular foodsDiscusses how this technology can be optimised for the food industryAn assortment of examples are used to illustrate key points.

Item type:

eBooks

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Includes bibliographical references and index.

Print version record.

With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food industry. Part one discusses current research on how microwaves interact with the dielectric properties of foods and reviews its effects on nutritional and sensory quality. Building on this foundation, the range of applications of microwave processing from baking and drying to blanching, thawing and tempering are reviewed. It also looks at packaging issues. The final part of the book covers the key area of process measurement and control to ensure more uniform heating of food products. With its distinguished editors and international team of contributors, The microwave processing of foods is a standard reference for all those wishing to maximise the benefits of this important technology. Reviews recent research on how microwave processing affects particular foodsDiscusses how this technology can be optimised for the food industryAn assortment of examples are used to illustrate key points.

pt. 1. Principles -- pt. 2. Applications -- pt. 3. Measurement and process control.

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