The Microwave Processing of Foods
Editorial Reviews
Book Description
From an international team of contributors, The Microwave Processing of Foods reviews current research on how this technology affects particular foods and how it can be optimized for the food industry. With advantages in microwave processing such as more rapid heating and preservation of nutritional quality, this book discusses interactions with the dielectric properties of certain foods and the effects on sensory quality. The text also explores the range of applications of microwave processing including baking, drying, blanching, thawing, and tempering. In addition, it covers packaging issues as well as the key area of process measurement and control to ensure more uniform heating of food products.
The Microwave Processing of Foods (Woodhead Publishing in Food Science and Technology),Helmar Schubert,Marc Regier,CRC,084933442X,Food Science,Life Sciences - Biology - General,Microwaves,Science,Science/Mathematics,Technology & Industrial Arts,Food & beverage technology,Technology / Food Industry & Science
Buy Best Books:
Recommended Books