The Microwave Processing of Foods
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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.

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Produktbeschreibung
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.
Autorenporträt
Prof. Dr.-Ing. Marc Regier studied at the University of Karlsruhe physics before he received his doctorate at the Institute of Food Process Engineering (Prof. Dr.-Ing. Helmar Schubert) in the field of microwave drying of food and provision of water distribution by means of magnetic resonance imaging in 2003. In his time at the Federal Research Centre for Nutrition and Food (today Max Rubner Institute) he worked among others with the drying, microwave applications and other new methods. After another stay at the Institute of Food Process Engineering, he was in 2007 as Professor of Food Process Engineering at the Technische Fachhochschule Berlin (today Beuth University of Applied Sciences) called from where he moved to the University of Trier in 2010.

As research priorities, Mr. Regier busy drying processes, microwave applications, and magnetic resonance imaging.

In teaching, Mr. Regier represents mathematics, thermodynamics, fluid mechanics, thermal process engineering as well as new methods of food technology.