Microwaves in the Food Processing Industry

Series Editor:

  • Bernard Schweigert, University of California
  • Richard Mudgett, University of Massachusetts, Amherst, U.S.A.

Edited by

  • Robert Decareau, U.S. Army Natick Research and Development Center, Natick, Massachusetts, U.S.A.


Book information

  • Published: August 1985
  • ISBN: 978-0-12-208430-0

Table of Contents

Preface.Symbols.Background of the Development of Microwave Heating Technology.Dielectric Properties of Food, R.E. Mudgett.Modeling Microwave Heating Characteristics, R.E. Mudgett.Conveyorized Microwave Equipment.Dehydration.Freeze-Drying.Processing of Meat and Meat Products.Blanching.Baking.Thawing.Pasteurization and Sterilization.Future Prospects for Microwave Processing: Where Do We Go From Here?References.Index.