The Microwave Processing of Foods

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  • Publisher : Woodhead Publishing
  • Release : 01 November 2016
  • ISBN : 9780081005316
  • Page : 484 pages
  • Rating : 4.5/5 from 103 voters

The Microwave Processing of Foods Book PDF summary

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

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The Microwave Processing of Foods

The Microwave Processing of Foods
  • Author : Marc Regier,Kai Knoerzer,Helmar Schubert
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-01
  • ISBN : 9780081005316
DOWNLOAD BOOKThe Microwave Processing of Foods

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested

Handbook of Microwave Technology for Food Application

Handbook of Microwave Technology for Food Application
  • Author : Ashim K. Datta
  • Publisher : CRC Press
  • Release Date : 2001-04-27
  • ISBN : 0824704908
DOWNLOAD BOOKHandbook of Microwave Technology for Food Application

"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."

Advances in Bioprocessing Engineering

Advances in Bioprocessing Engineering
  • Author : Xiusheng Harrison Yang,Juming Tang
  • Publisher : World Scientific
  • Release Date : 2002-05-22
  • ISBN : 9789814490566
DOWNLOAD BOOKAdvances in Bioprocessing Engineering

This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields. The topics covered in the book include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging

New Methods of Food Preservation

New Methods of Food Preservation
  • Author : G. W. Gould
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461521051
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Thermal Technologies in Food Processing

Thermal Technologies in Food Processing
  • Author : P Richardson
  • Publisher : Elsevier
  • Release Date : 2001-04-24
  • ISBN : 9781855736610
DOWNLOAD BOOKThermal Technologies in Food Processing

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in

Handbook of Food Processing

Handbook of Food Processing
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release Date : 2015-10-22
  • ISBN : 9781498721783
DOWNLOAD BOOKHandbook of Food Processing

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Non-thermal Processing of Foods

Non-thermal Processing of Foods
  • Author : O. P. Chauhan
  • Publisher : CRC Press
  • Release Date : 2019-01-10
  • ISBN : 9781351869775
DOWNLOAD BOOKNon-thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release Date : 2019-07-26
  • ISBN : 9780128154434
DOWNLOAD BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Packaging for Nonthermal Processing of Food

Packaging for Nonthermal Processing of Food
  • Author : Jung H. Han
  • Publisher : John Wiley & Sons
  • Release Date : 2018-05-21
  • ISBN : 9781119126850
DOWNLOAD BOOKPackaging for Nonthermal Processing of Food

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of

Emerging Thermal and Nonthermal Technologies in Food Processing

Emerging Thermal and Nonthermal Technologies in Food Processing
  • Author : Taylor & Francis Group
  • Publisher : Apple Academic Press
  • Release Date : 2021-12-13
  • ISBN : 1774635194
DOWNLOAD BOOKEmerging Thermal and Nonthermal Technologies in Food Processing

This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.

Electromagnetic and Thermal Studies of Microwave Processing of Foods

Electromagnetic and Thermal Studies of Microwave Processing of Foods
  • Author : Hua Zhang
  • Publisher : Unknown
  • Release Date : 2000
  • ISBN : CORNELL:31924087254094
DOWNLOAD BOOKElectromagnetic and Thermal Studies of Microwave Processing of Foods

Power absorption in materials showed strong dependence on its volume and properties. When two materials of different properties are heated simultaneously, their relative power absorption follows the same trend as when heated separately.

Food Properties and Computer-Aided Engineering of Food Processing Systems

Food Properties and Computer-Aided Engineering of Food Processing Systems
  • Author : R.P. Singh,Augusto G. Medina
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9789400923706
DOWNLOAD BOOKFood Properties and Computer-Aided Engineering of Food Processing Systems

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer

The Development and Application of Microwave Heating

The Development and Application of Microwave Heating
  • Author : Wenbin Cao
  • Publisher : Unknown
  • Release Date : 2012
  • ISBN : 9535156780
DOWNLOAD BOOKThe Development and Application of Microwave Heating

Microwave heating has found many applications ranging from the microwave ovens in kitchen to heat food, to a sterilization apparatus for medical treatment, to materials processing in the various fields. In those applications, microwave heating demonstrates significant advantages over conventional methods in reduced processing time and less environmental impacts. This book is comprised of eight chapters within three parts highlighting different aspects covering both the basic understandings and the advanced applications. The included discussion on the application of microwave heating

Radio-Frequency Heating in Food Processing

Radio-Frequency Heating in Food Processing
  • Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
  • Publisher : CRC Press
  • Release Date : 2014-12-04
  • ISBN : 9781439837054
DOWNLOAD BOOKRadio-Frequency Heating in Food Processing

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have

Thermal Food Processing

Thermal Food Processing
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release Date : 2012-05-16
  • ISBN : 9781439876794
DOWNLOAD BOOKThermal Food Processing

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an