Handbook of Microwave Technology for Food Application
Published on 27. April 2001
536 pages
978-1-040-07703-0 (ISBN)
Description
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
Reviews / Votes
". . .logical and clear. . .. . . .recommend[ed]. . .to anyone working with food and microwaves. "---Ampere Newsletter
". . .an excellent source. . .. . . .provides much needed clarity to an area overburdened with literally thousands of patents but very few other reviews in the literature."
---Trans IChemE
". . .well organized. . ..recommended for academic libraries with electrical engineering collections."
---E-Streams
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
File size
15,74 MB
ISBN-13
978-1-040-07703-0 (9781040077030)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Ashim K. Datta | Ramaswamy C. Anantheswaran
Handbook of Microwave Technology for Food Application
Book
04/2001
1st Edition
CRC Press
€464.60
Shipment within 15-20 days
Persons
Content
Part 1 Fundamental physical aspects of microwave absorption and heating: electromagnetics - fundamental aspects and numerical modelling; electromagnetics of microwave heating - magnitude and uniformity of energy absorption in an oven; dielectric properties of food materials and electric field interactions; fundamentals of heat and moisture transport for microwavable food product and process development. Part 2 Chemical and biological changes due to heating: generation and release of food aromas under microwave heating; bacterial destruction and enzyme inactivation during microwave heating. Part 3 Processing systems and instrumentation: consumer, commercial and industrial microwave ovens and heating systems; measurement and instrumentation. Part 4 Processes at industry and home: microwave processes for the food industry; basic principles for using a home microwave oven. Part 5 Product and process development: ingredient interactions in microwave heating; packaging techniques for microwavable foods. Part 6 Safety: safety in microwave processing.
