Ashim K. Datta, Ramaswamy C. Anantheswaran

Handbook of Microwave Technology for Food Application (eBook, PDF)

• Format: PDF

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: Taylor & Francis
• Seitenzahl: 536
• Erscheinungstermin: 27. April 2001
• Englisch
• ISBN-13: 9781482270778
• Artikelnr.: 57531131

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.