Handbook of microwave technology for food applications
Author(s)
Bibliographic Information
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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Note
Includes bibliographical references and index
Description and Table of Contents
Description
"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."
Table of Contents
- 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.
by "Nielsen BookData"
