Microwaves in the Food Processing Industry
Series Editor:- Bernard Schweigert, University of California
- Richard Mudgett, University of Massachusetts, Amherst, U.S.A.
- Robert Decareau, U.S. Army Natick Research and Development Center, Natick, Massachusetts, U.S.A.
Hardbound, 234 Pages
Published: August 1985
Imprint: Academic Press
ISBN: 978-0-12-208430-0
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.
