Handbook of Microwave Technology for Food Application

by Ashim K. Datta, Ramaswamy C. Anantheswaran

Overview

"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."

Product Details

ISBN-13:	9780824704902
Publisher:	Taylor & Francis
Publication date:	04/27/2001
Series:	Food Science and Technology , #109
Pages:	536
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

Ashim K. Datta, Ramaswamy C. Anantheswaran

Table of Contents

Part 1 Fundamental physical aspects of microwave absorption and heating: electromagnetics - fundamental aspects and numerical modelling; electromagnetics of microwave heating - magnitude and uniformity of energy absorption in an oven; dielectric properties of food materials and electric field interactions; fundamentals of heat and moisture transport for microwavable food product and process development. Part 2 Chemical and biological changes due to heating: generation and release of food aromas under microwave heating; bacterial destruction and enzyme inactivation during microwave heating. Part 3 Processing systems and instrumentation: consumer, commercial and industrial microwave ovens and heating systems; measurement and instrumentation. Part 4 Processes at industry and home: microwave processes for the food industry; basic principles for using a home microwave oven. Part 5 Product and process development: ingredient interactions in microwave heating; packaging techniques for microwavable foods. Part 6 Safety: safety in microwave processing.

Editorial Reviews

". . .logical and clear. . .. . . .recommend[ed]. . .to anyone working with food and microwaves. "
---Ampere Newsletter
". . .an excellent source. . .. . . .provides much needed clarity to an area overburdened with literally thousands of patents but very few other reviews in the literature."
---Trans IChemE
". . .well organized. . ..recommended for academic libraries with electrical engineering collections."
---E-Streams

From the Publisher

...provides much needed clarity to an area overburdened with literally thousands of patents but very few other reviews in the literature.

Trans IChemE

...logical and clear....recommend[ed]...to anyone working with food and microwaves.

Ampere Newsletter

A comprehensive, interdisciplinary overview of microwave processing, covering principles of electromagnetics, dialectric properties, heat and moisture transfer, microwave system design, packaging, product development, and food safety, chemistry, and microbiology. Written for food product and process developers, food science and engineering researchers and educators, and food regulatory agencies, the text discusses both industrial microwave processes and effective home use of microwave ovens. Co-editor Datta teaches in the department of agricultural and biological engineering at Cornell U., and Anantheswaran teaches food science at Pennsylvania State U. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Booknews