The microwave processing of foods.

Abstract

Part 1 Principles: Introducing microwave processing of food: Principles and technologies Dielectric properties of foods Measuring the dielectric properties of foods Microwave heating and the dielectric properties of foods Microwave processing, Nutritional and sensory quality. Part 2 Applications: Microwave technology for food processing: an overview Baking using microwave processing Drying using microwave processing Blanching using microwave processing Thawing and tempering using microwave processing Packaging for microwave foods. Part 3 Measurement and process control: Measuring the heating performance of microwave ovens Measuring temperature distributions during microwave processing Improving microwave process control Maximising uniform head distribution in microwave heating.