Handbook of microwave technology for food applications
著者
書誌事項
Handbook of microwave technology for food applications
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 109）
M. Dekker, c2001
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
目次
- Part 1 Fundamental physical aspects of microwave absorption and heating: electromagnetics - fundamental aspects and numerical modelling
- electromagnetics of microwave heating - magnitude and uniformity of energy absorption in an oven
- dielectric properties of food materials and electric field interactions
- fundamentals of heat and moisture transport for microwavable food product and process development. Part 2 Chemical and biological changes due to heating: generation and release of food aromas under microwave heating
- bacterial destruction and enzyme inactivation during microwave heating. Part 3 Processing systems and instrumentation: consumer, commercial and industrial microwave ovens and heating systems
- measurement and instrumentation. Part 4 Processes at industry and home: microwave processes for the food industry
- basic principles for using a home microwave oven. Part 5 Product and process development: ingredient interactions in microwave heating
- packaging techniques for microwavable foods. Part 6 Safety: safety in microwave processing.
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