The Microwave Processing of Foods - Couverture rigide

Couverture rigide

ISBN 10 : 185573964X ISBN 13 : 9781855739642

Editeur : Woodhead Publishing Ltd, 2005

Synopsis

The impact of traditional thermal processing on the sensory quality of food has led to an interest in alternative technologies. Amongst these, microwave processing has proved one of the most successful and versatile. It is now widely used in processes such as thawing, dehydration and baking. Edited by two leading authorities in the field, and with a distinguished international team of contributors, this collection reviews both the theory and practice of microwave processing. It covers such key issues as improving modelling and process control to ensure uniform heating in optimising sensory and nutritional quality.

Key Features: reviews recent research on how microwave processing affects particular foods; discusses how this technology can be optimised for the food industry; an assortment of examples are used to illustrate key points.

Contents: Part 1 Principles: Introducing microwave processing of food: Principles and technologies; Dielectric properties of foods; Measuring the dielectric properties of foods; Microwave heating and the dielectric properties of foods; Microwave processing, Nutritional and sensory quality. Part 2 Applications: Microwave technology for food processing: An overview; Baking using microwave processing; Drying using microwave processing; Blanching using microwave processing; Thawing and tempering using microwave processing; Packaging for microwave foods. Part 3 Measurement and process control: Measuring the heating performance of microwave ovens; Measuring temperature distributions during microwave processing; Improving microwave process control; Maximising uniform head distribution in microwave heating.

A propos du livre

À propos de l'auteur

Professor Dr-Ing Helmar Schubert is the Emeritus Head of the Institute of Food Process Engineering of the University of Karlsruhe. Dr-Ing Marc Regier has returned from the German Federal Research Centre for Nutrition and Food to the Institute of Food Process Engineering of the University of Karlsruhe and works there as a lecturer (assistant professor). Both have published widely on microwave processing.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2005
• Langue: anglais
• ISBN 10: 185573964X
• ISBN 13: 9781855739642
• Reliure: Relié
• Nombre de pages: 360
• Éditeur: Regier Marc, Knoerzer Kai
• Coordonnées du fabricant: Buchpark GmbH; https://www.buchpark.de; ; Krügerweg 1; Trebbin; Brandenburg; 14959; Allemagne