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Microwaves in the Food Processing Industry
- 1st Edition - August 22, 1985
- Editors: B.S. Schweigert, Robert V. Decareau
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 2 0 8 4 3 0 - 0
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 9 1 7 6 0 - 3
Purchase options
Institutional subscription on ScienceDirect
Request a sales quotePreface.
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.
- 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, CaliforniaRD
Robert V. Decareau
Affiliations and expertise
U.S. Army Natick Research and Development Center, Natick, Massachusetts, U.S.A.