The Microwave Processing of Foods
Buy a book... In Association with Amazon.co.uk
Author(s): H. Schubert and M. Regier
Publisher: Woodhead Publishing
ISBN: 185573964X
Format: hardback
345pp
Price: £125.00, $225.00, €180
Review Date: 08 November 2005
Review: This reference looks at the use of microwave technology for a wide range of applications in food processing. The book begins by looking at the theory and measurement of the dielectric properties of foods, and factors that influence it such as frequency, temperature, moisture content, as well as the salt and fat content of the food. It goes on to examine a range of microwave processing applications, such as baking, drying, blanching, thawing and tempering. The authors also look at packaging for microwave foods. Methods of measurement of heat and its distribution and process control are covered, along with ways of improving heating uniformity. The international team of authors contribute their wisdom from Germany, Canada, the USA, Turkey, Mexico, the UK, and Sweden.