The Microwave Processing of Foods (Hardback)Marc Regier (editor)
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Divided into three parts, the bookbegins by discussing the dielectric properties of particular foods and how microwave processing acts on and effects nutritional quality. Building on this foundation, Part 2 reviews a range of applications of microwave processing from baking and drying, to blanching, thawing, and tempering. It also looks at packaging issues with regard to temperature distribution, passive and active packaging options and future trends. The final part of the book covers the key area of process measurement to reduce variables and increase control to ensure consistent and uniform heating of food products.
With its distinguished editors and international team of contributors, The Microwave Processing of Foods will be a standard reference for all those wishing to maximize the benefits of this important technology.
Publisher: Taylor & Francis Inc
Number of pages: 345
Weight: 658 g
Dimensions: 229 x 152 x 25 mm