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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of contributors - p. xi 6. About the editors - p. xiii 7. Preface - p. xv 8. Woodhead publishing series in food science, technology and nutrition - p. xvii 9. 1. Introducing microwave-assisted processing of food: Fundamentals of the technology - p. 1 10. 2. Microwave heating and the dielectric properties of foods - p. 23 11. 3. Determination of the dielectric properties of foods - p. 44 12. 4. Impact of microwave processing on nutritional, sensory, and other quality attributes - p. 65 13. 5. Microwave technology for food processing: An overview of current and future applications - p. 100 14. 6. Microwave-assisted baking - p. 117 15. 7. Microwave-assisted frying - p. 142 16. 8. Microwave-assisted drying - p. 152 17. 9. Microwave-assisted blanching - p. 179 18. 10. Microwave-assisted pasteurization and sterilization—commercial perspective - p. 200 19. 11. Microwaves for microbial inactivation—efficiency and inactivation kinetics - p. 220 20. 12. Microwave-assisted thawing and tempering - p. 252 21. 13. Packaging for microwave foods - p. 273 22. 14. The heating performance of domestic microwave ovens - p. 300 23. 15. Measuring temperature distributions during microwave processing - p. 327 24. 16. Microwave plant requirements and process control for advanced applications - p. 350 25. 17. Improving the heating uniformity in microwave processing - p. 381 26. 18. Simulation of microwave processes - p. 407 27. Index - p. 433
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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of contributors - p. xi 6. About the editors - p. xiii 7. Preface - p. xv 8. Woodhead publishing series in food science, technology and nutrition - p. xvii 9. 1. Introducing microwave-assisted processing of food: Fundamentals of the technology - p. 1 10. 2. Microwave heating and the dielectric properties of foods - p. 23 11. 3. Determination of the dielectric properties of foods - p. 44 12. 4. Impact of microwave processing on nutritional, sensory, and other quality attributes - p. 65 13. 5. Microwave technology for food processing: An overview of current and future applications - p. 100 14. 6. Microwave-assisted baking - p. 117 15. 7. Microwave-assisted frying - p. 142 16. 8. Microwave-assisted drying - p. 152 17. 9. Microwave-assisted blanching - p. 179 18. 10. Microwave-assisted pasteurization and sterilization—commercial perspective - p. 200 19. 11. Microwaves for microbial inactivation—efficiency and inactivation kinetics - p. 220 20. 12. Microwave-assisted thawing and tempering - p. 252 21. 13. Packaging for microwave foods - p. 273 22. 14. The heating performance of domestic microwave ovens - p. 300 23. 15. Measuring temperature distributions during microwave processing - p. 327 24. 16. Microwave plant requirements and process control for advanced applications - p. 350 25. 17. Improving the heating uniformity in microwave processing - p. 381 26. 18. Simulation of microwave processes - p. 407 27. Index - p. 433
