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.
目次
Part 1 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. Part 2 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. Part 3 Measurement and process control: Measuring the heating performance of microwave ovens
Measuring temperature distributions during microwave processing
Improving microwave process control
Maximising uniform head distribution in microwave heating.