The Microwave Processing of Foods (Hardcover)

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ITEM# 14534960
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ITEM#: 14534960

Professor Helmar Schubert is the Emeritus Head of the Institute of Food Process Engineering at the University of Karlsruhe, Germany.

Marc Regier is Assistant Professor at the University of Karsruhe's Institute of Food Process Engineering, Germany.
With its advantages over conventional thermal processing, microwave processing has proved a versatile technology. From an international team of contributors, this book reviews the wealth of recent research on how this processing can affect particular foods and how it can be optimized for the food industry.

Divided into three parts, the first part begins by discussing the dielectric properties of particular foods and how microwave processing acts on and effects nutritional quality. Building on this foundation, Part two 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 covers the key area of process measurement to reduce variables and increase control to ensure consistent and uniform heating of food products.


ISBN 9781855739642
Format Hardcover
Pages 360
Publisher Date 2005-07-27 00:00:00.0
Publisher Woodhead Pub Ltd
Height 9.0 in
Wdth 6.0 in
Language English
Series Name Woodhead Publishing Series in Food Science, Technology and Nutrition
Audience College/higher education
Country of Origin United States

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