附註:Cover -- Table of Contents -- Contributor contact details -- Part I: Principles -- 1 Introducing microwave processing of food: principles and technologies -- 1.1 Introduction -- 1.2 Definitions and regulatory framework -- 1.3 Electromagnetic theory -- 1.4 Microwave technology -- 1.5 Summary -- 1.6 References -- 1.7 Appendix: notation -- 2 Dielectric properties of foods -- 2.1 Introduction -- 2.2 Dielectric properties of foods: general characteristics -- 2.3 Factors influencing dielectric properties -- 2.4 Dielectric properties of selected foods -- 2.5 Sources of further information and future trends -- 2.6 References -- 3 Measuring dielectric properties of foods -- 3.1 Introduction -- 3.2 Measurement techniques: closed structures -- 3.3 Measurement techniques: open structures -- 3.4 Further analysis of dielectric properties -- 3.5 Summary -- 3.6 References -- 3.7 Appendix: notation -- 4 Microwave heating and the dielectric properties of foods -- 4.1 Introduction -- 4.2 Microwave heating and the dielectric properties of foods -- 4.3 Microwave interactions with dielectric properties -- 4.4 Measuring microwave heating -- 4.5 Microwave heating variables -- 4.6 Product formulation to optimize microwave heating -- 4.7 Future trends -- 4.8 References -- 5 Microwave processing, nutritional and sensory quality -- 5.1 Introduction -- 5.2 Microwave interactions with food components -- 5.3 Drying and finishing fruits, vegetables and herbs -- 5.4 Blanching and cooling fruits, vegetables and herbs -- 5.5 Dough systems -- 5.6 Meat -- 5.7 Flavor and browning -- 5.8 References -- Part II: Applications -- 6 Microwave technology for food processing: an overview -- 6.1 Introduction -- 6.2 Industrial microwave applicators -- 6.3 Applications -- 6.4 Future trends -- 6.5 References -- 7 Baking using microwave processing -- 7.1 Introduction -- 7.2 Principles of microwave baking -- 7.3 Technologies and equipment for microwave baking -- 7.4 Strengths and weaknesses of microwave baking --
摘要:The impact of traditional thermal processing on the sensory quality of food has led to an interest in alternative technologies. Amongst these, microwave processing has proved one of the most successful and versatile. It is now widely used in processes such as thawing, dehydration and baking. Edited by two leading authorities in the field, and with a distinguished international team of contributors, this collection reviews both the theory and practice of microwave processing. It covers such key issues as improving modelling and process control to ensure uniform heating in optimising sensory and nutritional quality.
