Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist

Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist

by Charles R. Buffler

Paperback(Softcover reprint of the original 1st ed. 1993)

$109.99
Choose Expedited Shipping at checkout for guaranteed delivery by Friday, December 14

Product Details

ISBN-13: 9781475758351
Publisher: Springer US
Publication date: 07/01/2013
Edition description: Softcover reprint of the original 1st ed. 1993
Pages: 169
Product dimensions: 5.98(w) x 9.02(h) x 0.02(d)

Table of Contents

1. Introduction To microwaves.- 2. Understanding The Microwave Oven.- 3. Sensors.- 4. Power For Heating And Cooking.- 5. Dielectric Properties Of Foods And Microwave Materials.- 6. Microwave Heating Of Foods.- 7. Packaging, Containers, And Susceptors.- 8. Microwave Product Development.- 9. Microwave Safety And Regulations.- 10. Microwave Processing Of Foods.- Appendix 1. Use of Common Prefixes in Microwave Technology.- Appendix 2. Definitions of Dielectric Properties.- Appendix 3. Dielectric and Thermal Properties of Foods and Materials.- Appendix 4. Microwave Resources: Equipment Manufacturers, Laboratories, and Consultants.- Appendix 5. Power Measurement Test Procedures.- Appendix 6. Common Waveguide Characteristics.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews