Microwave Processing of Foods
by Helmar Schubert
and Marc Regier

Features of The Microwave Processing of Foods:

• Discusses research on how microwave processing interacts with properties of particular foods and its effects on nutritional and sensory quality
• Reviews the range of applications of microwave processing
• Includes a look at packaging issues
• Covers the key area of process measurement and control to ensure more uniform heating
• Features an international team of expert contributors

The Microwave Processing of Foods discusses interactions with the dielectric properties of certain foods and the effects on sensory quality. It explores the range of applications of microwave processing including baking, drying, blanching, thawing, and tempering.

In addition, The Microwave Processing of Foods covers packaging issues as well as the key area of process measurement and control to ensure more uniform heating of food products.

Contents

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

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

Measurement and Process Control

• Measuring the Heating Performance of Microwave Ovens
• Measuring Temperature Distributions During Microwave Processing
• Improving Microwave Process Control
• Maximizing Uniform Head Distribution in Microwave Heating

Index

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