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The Microwave Processing of Foods

2016-11-01 Technology & Engineering
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Release : 2016-11-01
Genre : Technology & Engineering
Kind : eBook
Book Rating : 318/5 ( reviews)

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Book Synopsis The Microwave Processing of Foods by : Marc Regier

Download or read book The Microwave Processing of Foods written by Marc Regier. This book was released on 2016-11-01. Available in PDF, EPUB and Kindle. Book excerpt: The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. - Provides thoroughly up-to-date information on the basics of microwaves and microwave heating - Discusses the main factors for the successful application of microwaves and the main problems that may arise - Includes current and potential future applications for real-world application as well as new research and advances - Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

The Microwave Processing of Foods

2005-07-27 Business & Economics
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Release : 2005-07-27
Genre : Business & Economics
Kind : eBook
Book Rating : 642/5 ( reviews)

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Book Synopsis The Microwave Processing of Foods by : Helmar Schubert

Download or read book The Microwave Processing of Foods written by Helmar Schubert. This book was released on 2005-07-27. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Advances In Bio-processing Engineering

2002-05-22 Science
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Release : 2002-05-22
Genre : Science
Kind : eBook
Book Rating : 563/5 ( reviews)

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Book Synopsis Advances In Bio-processing Engineering by : Juming Tang

Download or read book Advances In Bio-processing Engineering written by Juming Tang. This book was released on 2002-05-22. Available in PDF, EPUB and Kindle. Book excerpt: This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields.The topics covered in the book include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging lines. Each chapter begins with a general background review with important references, and ends with the latest results from each research laboratory.

New Methods of Food Preservation

2012-12-06 Technology & Engineering
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Release : 2012-12-06
Genre : Technology & Engineering
Kind : eBook
Book Rating : 05X/5 ( reviews)

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Book Synopsis New Methods of Food Preservation by : G. W. Gould

Download or read book New Methods of Food Preservation written by G. W. Gould. This book was released on 2012-12-06. Available in PDF, EPUB and Kindle. Book excerpt:

Microwave Processing of Foods: Challenges, Advances and Prospects

2024-03-17 Technology & Engineering
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Release : 2024-03-17
Genre : Technology & Engineering
Kind : eBook
Book Rating : 122/5 ( reviews)

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Book Synopsis Microwave Processing of Foods: Challenges, Advances and Prospects by : Anubhav Pratap Singh

Download or read book Microwave Processing of Foods: Challenges, Advances and Prospects written by Anubhav Pratap Singh. This book was released on 2024-03-17. Available in PDF, EPUB and Kindle. Book excerpt: The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances. Microwave Processing of Foods: Challenges, Advances and Prospects fills this gap by covering all aspects of the microwave processing of foods including the latest novel advances in this fast-moving subject area. This text presents multidisciplinary views of novel microwave systems, novel process modeling, engineering and design, as well as practical approaches on methodology and findings regarding the effect of microwave on the food quality and process safety. The volume comprises several chapters on the newest processing and machinery aspects, engineering design and process modeling, process safety and novel processes based on full or partial application of microwave in food processing. This book also considers economic aspects, food quality issues and future trends of microwave application in the food industry. Each chapter in this text functions as a critical review, presenting the current state of knowledge based on the personal experience of the authors and the current state of published research in one particular area of food processing. While the main focus is on processing, the physical principles and the chemical and microbiological basis of the process are also covered, plus the impact of the technology on the quality and safety of food. This book presents a comprehensive and fully up-to-date reference on the principles and applications of microwave processing of food products.

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