Handbook of Microwave Technology for Food Application: 1st Edition (e-Book) book cover

Handbook of Microwave Technology for Food Application

1st Edition

By Ashim K. Datta

CRC Press

536 pages

Purchasing Options:$ = USD
Hardback: 9780824704902
pub: 2001-04-27
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eBook (VitalSource) : 9780429180989
pub: 2001-04-27
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"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."

Table of Contents

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.

Subject Categories

BISAC Subject Codes/Headings: