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 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 foods Discusses how this technology can be optimised for the food industry An assortment of examples are used to illustrate key pointsEUROPEAN CHILLED FOOD FEDERATION (1996) Guidelines for Good Hygienic Practice in the Manufacture of Chilled ... Da#39;AOUST JY, DIOTTE M, SEWELL A and DALEY E (1998) Survival of Listeria spp. on raw whole chickens cooked inanbsp;...
|Title||:||The Microwave Processing of Foods|
|Author||:||Marc Regier, Helmar Schubert, Kai Knoerzer|
|Publisher||:||Elsevier - 2005-07-27|