Microwave processing of foods
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Cambridge :
Woodhead Publishing ,
c2005
|
| Series: | Woodhead Publishing in food science and technology
|
| Subjects: |
Table of Contents:
- 1. Introducing microwave processing of food : principles and technologies
- 2. Dielectric properties of foods
- 3. Measuring the dielectric properties of foods
- 4. Microwave heating and the dielectric properties of foods
- 5. Microwave processing, nutritional and sensory quality
- 6. Microwave technology for food processing : an overview
- 7. Banking using microwave processing
- 8. Drying using microwave processing
- 9. Blanching using microwave processing
- 10. Microwave thawing and tempering
- 11. Packaging for microwave foods
- 12. Factors that affect heating performance and development for heating/cooking in domestic and commercial microwave ovens
- 13. Measuring temperature distributions during microwave processing
- 14. Improving microwave process control
- 15. Improving the heating uniformity in microwave processing
- 16. Simulation of microwave heating processes