Skip to Content

The Microwave Processing of Foods

Edited by Helmar Schubert, Marc Regier

Published July 15th 2005 by CRC Press – 345 pages

Series: Woodhead Press

Purchasing Options:

Description

With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. From an international team of contributors, The Microwave Processing of Foods reviews the wealth of recent research on how this technology affects particular foods and how it can be optimized for the food industry.

Divided into three parts, the bookbegins by discussing the dielectric properties of particular foods and how microwave processing acts on and effects nutritional quality.  Building on this foundation, Part 2 reviews a range of applications of microwave processing from baking and drying, to blanching, thawing, and tempering.  It also looks at packaging issues with regard to temperature distribution, passive and active packaging options and future trends.  The final part of the book covers the key area of process measurement to reduce variables and increase control to ensure consistent and uniform heating of food products.

With its distinguished editors and international team of contributors, The Microwave Processing of Foods will be a standard reference for all those wishing to maximize the benefits of this important technology.

Reviews

“This is readable and interesting book on most aspects of microwaves and food … chapters on experimental studies provide genuinely useful  insight into the ways food materials behave when microwaved, with the strategies  used to maintain sensory and nutritional quality. … chapters describe measurement of temperature and design of microwave ovens and food-processing systems. … This book is therefore one to consult for the science and technology of microwave processing of food…”

—Meriel Jones, University of Liverpool, in Microbiology Today, 2006

“Presents the principles and technologies of microwave food processing, along with application chapters on baking, drying, blanching, thawing and tempering, and packaging. Includes chapters on temperature and cooking measurement and process control.”

— In the Journal of Agricultural and Food Chemistry, JAFC,  Vol. 55, No. 14, 2007

Contents

PRINCIPLES

Introducing Microwave Processing of Food: Principles and Technologies

Dielectric Properties of Foods

Measuring the Dielectric Properties of Foods

Microwave Heating and the Dielectric Properties of Foods

Microwave Processing, Nutritional and Sensory Quality

APPLICATIONS

Microwave Technology for Food Processing: An Overview

Baking Using Microwave Processing

Drying Using Microwave Processing

Blanching Using Microwave Processing

Thawing and Tempering Using Microwave Processing

Packaging for Microwave Foods

MEASUREMENT AND PROCESS CONTROL

Measuring the Heating Performance of Microwave Ovens

Measuring Temperature Distributions During Microwave Processing

Improving Microwave Process Control

Maximizing Uniform Head Distribution in Microwave Heating

Name: The Microwave Processing of Foods (Hardback) – CRC Press 
Description: Edited by Helmar Schubert, Marc Regier. With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. From an international team of contributors, The Microwave...
Categories: Processing, Food Engineering