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.
No. of pages: 234
Language: English
Edition: 1
Published: August 22, 1985
Imprint: Academic Press
Hardback ISBN: 9780122084300
eBook ISBN: 9780080917603
BS
B.S. Schweigert
Affiliations and expertise
University of California, Davis, California
RD
Robert V. Decareau
Affiliations and expertise
U.S. Army Natick Research and Development Center, Natick, Massachusetts, U.S.A.