The Microwave Processing of Foods

Edited by

  • Marc Regier, Assistant Professor, University of Karlsruhe, Germany
  • Helmar Schubert, Professor at the Department of Food Process Engineering, Karlsruhe Institute of Technology (KIT), Germany
  • Kai Knoerzer

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.
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Audience

All those wishing to maximize the benefits of this important technology

 

Book information

  • Published: July 2005
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-964-2

Reviews

…written and edited by a wide range of microwave processing experts from around the world., Food Science and Technology
This book is one to consult for the science and technology of microwave processing of food., Microbiology Today 2006



Table of Contents

Part 1 Principles: Introducing microwave processing of food: Principles and technologies; Dielectric properties of foods; Measuring the dielectric properties of foods; Microwave heating and the dielectric properties of foods; Microwave processing, Nutritional and sensory quality. Part 2 Applications: Microwave technology for food processing: An overview; Baking using microwave processing; Drying using microwave processing; Blanching using microwave processing; Thawing and tempering using microwave processing; Packaging for microwave foods. Part 3 Measurement and process control: Measuring the heating performance of microwave ovens; Measuring temperature distributions during microwave processing; Improving microwave process control; Maximising uniform head distribution in microwave heating.