The Microwave Processing of Foods

Including new chapters on microwave-assisted frying, microbial inactivation, and disinfestation, this completely revised edition covers the basic principles of microwave technology and current and emerging research trends for future development

Marc Regier (Edited by), Kai Knoerzer (Edited by), Helmar Schubert (Edited by)

9780081005286, Elsevier Science

Hardback, published 21 November 2016

484 pages, 70 illustrations
22.9 x 15.1 x 2.9 cm, 0.9 kg

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.

1. Introducing microwave-assisted processing of food: Fundamentals of the technology 2. Microwave heating and the dielectric properties of foods 3. Determination of the dielectric properties of foods 4. Impact of microwave processing on nutritional, sensory, and other quality attributes 5. Microwave technology for food processing: An overview of current and future applications 6. Microwave-assisted baking 7. Microwave-assisted frying 8. Microwave-assisted drying 9. Microwave-assisted blanching 10. Microwave-assisted pasteurization and sterilization—commercial perspective 11. Microwaves for microbial inactivation—efficiency and inactivation kinetics 12. Microwave-assisted thawing and tempering 13. Packaging for microwave foods 14. The heating performance of domestic microwave ovens 15. Measuring temperature distributions during microwave processing 16. Microwave plant requirements and process control for advanced applications 17. Improving the heating uniformity in microwave processing 18. Simulation of microwave processes

Subject Areas: Steam engines [TGBN1], Food & beverage technology [TDCT]