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| MICROWAVES IN THE FOOD PROCESSING INDUSTRY
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Bernard Schweigert, University of California
Robert Decareau, U.S. Army Natick Research and Development Center, Natick, Massachusetts, U.S.A.
Included in series
Food Science and Technology,
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.
| Bibliographic details |
Hardbound, 234 pages, publication date: AUG-1985
ISBN-13: 978-0-12-208430-0
ISBN-10: 0-12-208430-6
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
USD 220
GBP 132.99
EUR 156.95
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090/910
Last update: 15 Oct 2009
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