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.

Details

No. of pages:
234
Language:
English
Copyright:
© 1985
Published:
Imprint:
Academic Press
eBook ISBN:
9780080917603
Print ISBN:
9780122084300

About the series-volume-editor

Robert Decareau

Affiliations and Expertise

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