Microwave Processing of Foods: Challenges, Advances and Prospects, 1st ed. 2024 Microwaves and Food Food Engineering Series

Langue : Anglais

Coordonnateurs : Pratap Singh Anubhav, Erdogdu Ferruh, Wang Shaojin, S. Ramaswamy Hosahalli

Couverture de l’ouvrage Microwave Processing of Foods: Challenges, Advances and Prospects

Résumé
Sommaire
Biographie
Commentaire

The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances. Microwave Processing of Foods: Challenges, Advances and Prospects fills this gap by covering all aspects of the microwave processing of foods including the latest novel advances in this fast-moving subject area. This text presents multidisciplinary views of novel microwave systems, novel process modeling, engineering and design, as well as practical approaches on methodology and findings regarding the effect of microwave on the food quality and process safety. The volume comprises several chapters on the newest processing and machinery aspects, engineering design and process modeling, process safety and novel processes based on full or partial application of microwave in food processing. This book also considers economic aspects, food quality issues and future trends of microwave application in the food industry.

Each chapter in this text functions as a critical review, presenting the current state of knowledge based on the personal experience of the authors and the current state of published research in one particular area of food processing. While the main focus is on processing, the physical principles and the chemical and microbiological basis of the process are also covered, plus the impact of the technology on the quality and safety of food. This book presents a comprehensive and fully up-to-date reference on the principles and applications of microwave processing of food products.

A. MW Heating Principles Applications Overview

1) Microwave processing overview, challenges and opportunities (All Editors Combined)

2) Microwave Ovens: Domestic and Industrial (Author: TBD; Editor: Wang)

3) Factors influencing microwave heating (Author: Hao Jiang, Editor: Wang)

4) Dielectric & thermal properties including measurements (Author: Valerie Orsat; Editor: Ramaswamy)

5) MW heating effects on microorganisms (Author; Tatiana Kourchma; Editor: Ramaswamy)

6) MW heating effects on enzymes (Author: TBD; Editor: Ramaswamy)

7) Thermal, non-thermal and enhanced thermal effects (Author Ramaswamy; Editor: Ramaswamy)

8) MW heating effects on food quality (Author: TBD; Editor: Pratap Singh)

9) MW heating general concerns, myths and realities (Author: TBD; Editor: Erdogdu)

10) MW temperature measurement methods (Author: TBD; Editor: Ramaswamy)

B. MW effects on the Food Composition

11) Nutrients, vitamins, antioxidants (Author: TBD; Editor: Pratap Singh)

12) Starches and Proteins (Author: TBD; Editor: Pratap Singh)

13) Fats and oils (Author: TBD; Editor Pratap Singh)

14) Carbohydrates (Author: TBD; Editor, Pratap Singh)

C. MW Traditional Applications

15) Microwave pasteurization (Author: Juming Tang, Editor: Wang)

16) Microwave sterilization (Author: Juming Tang, Editor: Wang)

17) Microwave drying (TBD; Editor: Pratap Singh)

18) Microwave baking (Author: Gulum Sumnu; Editor: Erdogdu)

19) Microwave thawing/tempering (Author Songming Zhu; Editor: Ramawamy)

20) Microwave cooking (Author: Tianbao Yang, Editor: Wang)

21) Microwave extrusion (Author: Ram Patil, Editor: Wang)

22) Microwave roasting (Vijay Singh Sharanagata; Editor: Erdogdu)

23) MW frying (Serpil Sahin or Ilkay Sensoy; Editor: Erdogdu)

D. MW Novel applications

24) Microwave vacuum drying MWVD (Author Pratap Singh; Editor: Pratap Singh)

25) Microwave extraction (Author Jocelyn Pare: Editor: Ramaswamy)

26) Microwave osmotic drying (Author Elham Azarpazhoo; Editor: Ramaswamy)

27) Microwave freezing (Author Alain LeBail; Editor: Ramaswmay)

28) Microwave concentration (Author: Hamed Vatankhah Editor: Ramaswamy)

29) Microwave generation of flavor (Yaylayan Varoujan; Editor: Ramaswamy)

30) Microwave 3D printing (TBD; Editor: Erdogdu)

31) Microwave gadgets, domestic applications (Author: Damin Fan, Editor: Wang)

32) Microwave disinfestations (Author: Bo Ling, Editor: Wang)

33) MW in Food Analysis (Author: Ashraf Ismail; Editor: Ramaswamy)

34) MW processing - Hurdle technology approaches (Author: TBD; Editor: Pratap-Singh)

E. MW Product and Packaging Applications

35) Fruits and vegetables (Author: TBD; Editor: Pratap Singh)

36) Dairy (TBD; Editor: Pratap Singh)

37) Poultry - chicken and egg (TBD; Editor: Pratap Singh)

38) Meat and Pork (Editor: Pratap Singh)

39) Microwave food packaging material and package designs (Author: TBD; Editor: Ramaswamy)

40) Product and Package Testing in Microwave Ovens (Author: TBD; Editor: Wang)

41) MW Foods: Sensory and Consumer Research (Author: TBD; Editor: Pratap-Singh)

F. MW food safety

42) Chemical safety of Microwaves- challenges (Author: Donglei Yuan, Editor: Wang)

43) Microbial safety of Microwave Processing- challenges (Author: TBD; Editor: Erdogdu)

44) Microwave processing on food allergens (Author: TBD; Editor: Ramaswamy)

45) Regulatory aspects of MW heating (Gregory Fleishmann; Editor: Ramaswamy)

G. MW process modeling

46) Process optimization of Microwave processing (Author: Erdogdu; Editor: Erdogdu)

47) Power modulated Microwave processing (Author: TBD; Editor: Erdogdu)

48) Batch and continuous flow microwave processing (Author: TBD; Editor: Erdogdu)

49) Novel advances in simulation of microwave systems (Francesco Marra-Fabrizio Sarghini-Erdogdu?; Editor: Erdogdu)

Anubhav Pratap-Singh is an Associate Endowed Professor and Director of the B.C. Food & Beverage Innovation at The University of British Columbia in Vancouver, BC, Canada

Ferruh Erdogdu is a Professor of Food Process Engineering, Computational Food Processing Group, Department of Food Engineering at Ankara University in Golbası-Ankara, Turkey

Shaojin Wang, Ph.D, is an Adjunct Professor in the Department of Biological Systems Engineering at Washington State University in Pullman, WA
Hosahalli Ramaswamy is a Professor in the Department of Food Science, McGill University, Macdonald Campus in Ste-Anne-de-Bellevue, PQ, Canada

Covers all aspects of the microwave processing of foods

Presents multidisciplinary views of novel microwave systems, novel process modeling

Comprises several chapters on the newest processing and machinery aspects