The Microwave Processing of Foods

From an international team of contributors, The Microwave Processing of Foods reviews current research on how this technology affects particular foods and how it can be optimized for the food industry. With advantages in microwave processing such as more rapid heating and preservation of nutritional quality, this book discusses interactions with the dielectric properties of certain foods and the effects on sensory quality. The text also explores the range of applications of microwave processing including baking, drying, blanching, thawing, and tempering. In addition, it covers packaging issues as well as the key area of process measurement and control to ensure more uniform heating of food products. Discusses research on how microwave processing interacts with properties of particular foods and its effects on nutritional and sensory quality. Reviews the range of applications of microwave processing. Includes a look at packaging issues. Covers the key area of process measurement and control to ensure more uniform heating. Features distinguished editors and an international team of contributors.