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.
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- © Academic Press 1985
- 22nd August 1985
- Academic Press
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University of California, Davis, California
U.S. Army Natick Research and Development Center, Natick, Massachusetts, U.S.A.