Microwaves in the Food Processing Industry
- 1st Edition - August 22, 1985
- Latest edition
- Editors: Robert V. Decareau, B.S. Schweigert
- Language: English
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Table of contents
Table of contents
Preface.
Symbols.
Background of the Development of Microwave Heating Technology.
Dielectric Properties of Food, R.E. Mudgett.
Modeling Microwave Heating Characteristics, R.E. Mudgett.
Conveyorized Microwave Equipment.
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?
References.
Index.
Symbols.
Background of the Development of Microwave Heating Technology.
Dielectric Properties of Food, R.E. Mudgett.
Modeling Microwave Heating Characteristics, R.E. Mudgett.
Conveyorized Microwave Equipment.
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?
References.
Index.
Product details
Product details
- Edition: 1
- Latest edition
- Published: August 28, 1985
- Language: English
About the editors
About the editors
RD
Robert V. Decareau
Affiliations and expertise
U.S. Army Natick Research and Development Center, Natick, Massachusetts, U.S.A.BS
B.S. Schweigert
Affiliations and expertise
University of California, Davis, California