The Microwave Processing of Foods

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  • Author : Marc Regier
  • Publisher : Woodhead Publishing
  • Pages : 484 pages
  • ISBN : 0081005318
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>The Microwave Processing of Foods

Download or Read online The Microwave Processing of Foods full in PDF, ePub and kindle. this book written by Marc Regier and published by Woodhead Publishing which was released on 01 November 2016 with total page 484 pages. We cannot guarantee that The Microwave Processing of Foods book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

The Microwave Processing of Foods

The Microwave Processing of Foods
  • Author : Marc Regier,Kai Knoerzer,Helmar Schubert
  • Publisher : Woodhead Publishing
  • Release : 01 November 2016
GET THIS BOOK The Microwave Processing of Foods

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested

The Microwave Processing of Foods

The Microwave Processing of Foods
  • Author : Helmar Schubert,Marc Regier,Kai Knoerzer
  • Publisher : Taylor & Francis US
  • Release : 10 August 2005
GET THIS BOOK The Microwave Processing of Foods

With its advantages over conventional thermal processing, microwave processing has proved a versatile technology. From an international team of contributors, this book reviews the wealth of recent research on how this processing can affect particular foods and how it can be optimized for the food industry. Divided into three parts, the first part begins by discussing the dielectric properties of particular foods and how microwave processing acts on and effects nutritional quality. Building on this foundation, Part two reviews a

The Microwave Processing of Foods

The Microwave Processing of Foods
  • Author : Helmar Schubert,Marc Regier
  • Publisher : CRC Press
  • Release : 15 July 2005
GET THIS BOOK The Microwave Processing of Foods

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

Microwaves in the Food Processing Industry

Microwaves in the Food Processing Industry
  • Author : Robert V. Decareau,Richard E. Mudgett
  • Publisher : Unknown
  • Release : 25 September 1985
GET THIS BOOK Microwaves in the Food Processing Industry

Background of the development of microwave heating technology; Dielectric properties of food Richard E. Mudgett; Modeling microwave heating characteristics Richard E. Mudgett; Conveyorized microwave equipments; Dehydration; Freeze-drying; Processing of meat and meat products; Blanching; Baking; Thawing; Pasteurization and sterilization; Future prospects for microwave processing: Where do we go from here?

Continuous Flow Processing of Foods Using Cylindrical Applicator Microwave Systems Operating at 915 MHZ

Continuous Flow Processing of Foods Using Cylindrical Applicator Microwave Systems Operating at 915 MHZ
  • Author : Anonim
  • Publisher : Unknown
  • Release : 25 September 2021
GET THIS BOOK Continuous Flow Processing of Foods Using Cylindrical Applicator Microwave Systems Operating at 915 MHZ

Microwave heating of foods is a proven and mature technology for household applications. However, industrial applications of microwave heating of food and biomaterials are scarce, due to the lack of suitable equipment and research on the subject. Aseptic processing and packaging of foods offers products of high quality with long shelf life. Aseptic processing of low thermal diffusivity and high viscosity food and bio products can lead to diminishing the quality of such products due to long exposures to high

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R. Paul Singh,Dennis R. Heldman
  • Publisher : Gulf Professional Publishing
  • Release : 29 June 2001
GET THIS BOOK Introduction to Food Engineering

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present

Radio Frequency Heating in Food Processing

Radio Frequency Heating in Food Processing
  • Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
  • Publisher : CRC Press
  • Release : 04 December 2014
GET THIS BOOK Radio Frequency Heating in Food Processing

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products Describes fiber-optics temperature sensors and their utility in

Thermal Processing of Foods

Thermal Processing of Foods
  • Author : K. P. Sandeep
  • Publisher : John Wiley & Sons
  • Release : 12 May 2011
GET THIS BOOK Thermal Processing of Foods

The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that

Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems

Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems
  • Author : Deepali Jain
  • Publisher : Unknown
  • Release : 25 September 2021
GET THIS BOOK Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems

Chapter 3 describes faster browning of fructose under alkaline conditions as a time-temperature indicator in microwave pasteurization processes. Reaction kinetics of browning showed a log linear relationship in the temperature range of 60--90°C. This non-enzymatic browning of fructose in mashed potato model food provided an efficient, convenient and cost effective tool to determine the heating patterns in MAPS system.

Thermal Food Processing

Thermal Food Processing
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release : 16 May 2012
GET THIS BOOK Thermal Food Processing

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Food Aroma Evolution

Food Aroma Evolution
  • Author : Matteo Bordiga,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 15 November 2019
GET THIS BOOK Food Aroma Evolution

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive