Ashim K. Datta, Ramaswamy C. Anantheswaran

Handbook of Microwave Technology for Food Application

• Gebundenes Buch

Produktbeschreibung

"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."

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 544
• Erscheinungstermin: 27. April 2001
• Englisch
• Abmessung: 240mm x 161mm x 34mm
• Gewicht: 977g
• ISBN-13: 9780824704902
• ISBN-10: 0824704908
• Artikelnr.: 21760303

Autorenporträt

Ashim K. Datta, Ramaswamy C. Anantheswaran

Inhaltsangabe

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.