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Title The microwave processing of foods / edited by Marc Regier, Kai Knoerzer, Helmar Schubert
Edition Second edition
Published Oxford : Woodhead Publishing, 2017


Description 1 online resource (xxxvi, 448 pages) : illustrations
Series Woodhead Publishing Series in Food Science, Technology and Nutrition
Contents Introducing microwave processing of food: fundamentals of the technology / M. Regier, K. Knoerzer and H. Schubert -- Microwave heating and the dielectric properties of foods / V. Meda, V. Orsat and V. Raghavan --Determination of the dielectric properties of foods / M. Regier, K. Knoerzer and H. Schubert -- Impact of microwave processing on nutritional, sensory, and other quality attributes / C. Contreras, M. Benlloch-Tinoco, D. Rodrigo and M. Martínez-Navarrete -- Microwave technology for food processing: an overview of current and future applications / V. Orsat, G.S.V. Raghavan and K. Krishnaswamy -- Microwave-assisted baking / E. Turabi Yolacaner, G. Sumnu and S. Sahin -- Microwave-assisted frying / R. Schiffmann -- Microwave-assisted drying / V. Gaukel, T. Siebert and U. Erle -- Microwave-assisted blanching / L. Dorantes-Alvarez, A. Ortiz-Moreno, R. Guzmán-Gerónimo and L. Parada-Dorantes -- Microwave-assisted pasteurization and sterilization: commercial perspective / R.A. Stanley and K. Petersen -- Microwaves for microbial inactivation: efficiency and inactivation kinetics / H. Bozhurt-Cekmer and P.M. Davidson -- Microwave-assisted thawing and tempering / S.J. James, C. James and G. Purnell -- Packaging for microwave foods / R. Schiffmann -- The heating performance of domestic microwave ovens / S.J. James, C. James and G. Purnell -- Measuring temperature distributions during microwave processing / K. Knoerzer, M. Regier and H. Schubert -- Microwave plant requirements and process control for advanced applications / M. Ozcelik and P.-A. Püscher -- Improving the heating uniformity in microwave processing / B. Wäppling Raaholt and S. Isaksson -- Simulation of microwave processes / S.L. Birla and K. Pitchai
Summary The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heatingDiscusses the main factors for the successful application of microwaves and the main problems that may ariseIncludes current and potential future applications for real-world application as well as new research and advancesIncludes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Notes Previous edition: 2005
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Food industry and trade
Food -- Effect of heat on.
Microwaves -- Industrial applications
Microwave cooking.
Food -- Effect of heat on
Food industry and trade
Microwave cooking
Microwaves -- Industrial applications
Form Electronic book
Author Regier, Marc, editor
Knoerzer, Kai, editor
Schubert, Helmar, editor
ISBN 9780081005316