Handbook of Microwave Technology for Food Application
Crc Press Inc (Verlag)
978-0-8247-0490-2 (ISBN)
Ashim K. Datta, Ramaswamy C. Anantheswaran
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.
| Erscheint lt. Verlag | 27.4.2001 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 861 g |
| Themenwelt | Technik ► Elektrotechnik / Energietechnik |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-8247-0490-8 / 0824704908 |
| ISBN-13 | 978-0-8247-0490-2 / 9780824704902 |
| Zustand | Neuware |
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