The Microwave Processing of Foods - Couverture rigide

Couverture rigide

ISBN 10 : 084933442X ISBN 13 : 9780849334429

Editeur : CRC Press Inc, 2005

Synopsis

With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. From an international team of contributors, The Microwave Processing of Foods reviews the wealth of recent research on how this technology affects particular foods and how it can be optimized for the food industry.

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.

A propos du livre

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.

Biographie de l'auteur

Prof. Dr.-Ing. Marc Regier studied at the University of Karlsruhe physics before he received his doctorate at the Institute of Food Process Engineering (Prof. Dr.-Ing. Helmar Schubert) in the field of microwave drying of food and provision of water distribution by means of magnetic resonance imaging in 2003. In his time at the Federal Research Centre for Nutrition and Food (today Max Rubner Institute) he worked among others with the drying, microwave applications and other new methods. After another stay at the Institute of Food Process Engineering, he was in 2007 as Professor of Food Process Engineering at the Technische Fachhochschule Berlin (today Beuth University of Applied Sciences) called from where he moved to the University of Trier in 2010.

As research priorities, Mr. Regier busy drying processes, microwave applications, and magnetic resonance imaging.

In teaching, Mr. Regier represents mathematics, thermodynamics, fluid mechanics, thermal process engineering as well as new methods of food technology.

Détails de l'édition

• Éditeur: CRC Press Inc
• Date d'édition: 2005
• Langue: anglais
• ISBN 10: 084933442X
• ISBN 13: 9780849334429
• Reliure: Relié
• Nombre de pages: 345
• Éditeur: Schubert Helmar
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible