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The Microwave Processing of Foods H Reiger Schubert  M

The Microwave Processing of Foods

H Reiger Schubert M

Published June 10th 2010
ISBN : 9781280361838
ebook
256 pages
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 About the Book 

With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affectsMoreWith such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food industry.Part one discusses current research on how microwaves interact with the dielectric properties of foods and reviews its effects on nutritional and sensory quality. Building on this foundation, the range of applications of microwave processing from baking and drying to blanching, thawing and tempering are reviewed. It also looks at packaging issues. The final part of the book covers the key area of process measurement and control to ensure more uniform heating of food products.With its distinguished editors and international team of contributors, The microwave processing of foods is a standard reference for all those wishing to maximise the benefits of this important technology.Reviews recent research on how microwave processing affects particular foodsDiscusses how this technology can be optimised for the food industryAn assortment of examples are used to illustrate key points