The Microwave Processing of FoodsAuthor:
Publisher: CRC Press
Publish date: July 2005
Discusses research on how microwave processing interacts with properties of particular foods and its effects on nutritional and sensory quality Reviews the full range of applications for microwave processing including baking, blanching, dehydration, thawing and tempering Looks at current packaging issues for heat distribution and touches on future trends Covers the key area of process measurement to establish greater control and ensure consistent and uniform heating of the food Features distinguished editors and an international team of contributors 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 book begins 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.