The Microwave Processing of Foods
- 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
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.
All those wishing to maximize the benefits of this important technology
- Published: July 2005
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-964-2
â¦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