The Microwave Processing of Foods

Description

This book is one to consult for the science and technology of microwave processing of food.
Microbiology Today 2006

- 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 points
- written and edited by an international team of experts

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 1 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.



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