Infodoc : Sciences, Techniques et Culture

1. Introducing microwave-assisted processing of food: Fundamentals of the technology
1.1 Introduction
1.2 Physical definitions and legislative regulations
1.3 Electromagnetic theory
1.4 General configuration of microwave systems
1.5 Summary
1.6 Nomenclature
2. Microwave heating and the dielectric properties of foods
2.1 Introduction
2.2 Microwave heating and the dielectric properties of foods (see also Chapter 1: Introducing mic[...]

1. Introducing microwave-assisted processing of food: Fundamentals of the technology
1.1 Introduction
1.2 Physical definitions and legislative regulations
1.3 Electromagnetic theory
1.4 General configuration of microwave systems
1.5 Summary
1.6 Nomenclature
2. Microwave heating and the dielectric properties of foods
2.1 Introduction
2.2 Microwave heating and the dielectric properties of foods (see also Chapter 1: Introducing microwave-assisted processing of food: fundamentals of the technology)
2.3 Microwave interactions with dielectric materials
2.4 Measuring microwave heating
2.5 Microwave heating variables
2.6 Product formulation to optimize microwave heating
2.7 Future trends
3. Determination of the dielectric properties of foods
3.1 Introduction
3.2 Classification
3.3 Further analysis of dielectric properties
3.4 Summary
3.5 Nomenclature
4. Impact of microwave processing on nutritional, sensory, and other quality attributes
4.1 Introduction
4.2 Microwave processing of different food matrices
4.3 Superiority of microwaves over conventional heating techniques to preserve food quality
4.4 Future trends
4.5 Conclusions
5. Microwave technology for food processing: An overview of current and future applications
5.1 Introduction
5.2 Industrially available microwave applicators
5.3 Current food processing applications
5.4 Research and development in novel and future applications
6. Microwave-assisted baking
6.1 Introduction
6.2 Principles of microwave baking
6.3 Strengths and weaknesses of microwave baking
6.4 Technologies and equipment for microwave-assisted baking
6.5 Applications of microwave-assisted baking to particular foods
6.6 Future trends
7. Microwave-assisted frying
7.1 Introduction
7.2 Deep fat frying (deep frying)
7.3 Microwave frying of doughnuts
7.4 Other microwave-assisted frying processes
7.5 The future of microwave-assisted frying in the food industry
8. Microwave-assisted drying
8.1 Introduction
8.2 Principles of drying processes
8.3 Specific aspects of MW-assisted drying
8.4 MW in drying processes
8.5 Special quality attributes of microwave-assisted (vacuum) drying
8.6 Microwave drying applied in food industry
8.7 Modeling microwave drying
9. Microwave-assisted blanching
9.1 Introduction
9.2 Advantages and disadvantages of microwave-assisted blanching
9.3 Case studies/examples of application of microwave-assisted blanching
9.4 Concluding remarks and future trends
10. Microwave-assisted pasteurization and sterilization—commercial perspective
10.1 Introduction
10.2 Market applications for extended shelf life foods
10.3 Industrial continuous microwave processing systems
10.4 Issues and advantages of microwave-assisted continuous thermal processing
10.5 Conclusions: impacts and prospects for continuous microwave processing of stabilized mealse
11. Microwaves for microbial inactivation—efficiency and inactivation kinetics
11.1 Principles of microwave inactivation
11.2 Critical process factors influencing microbial inactivation through microwave application
11.3 Inactivation of microorganisms in foods by microwave application
11.4 Mechanism of microwave inactivation of microorganisms
11.5 Application of microwaves in food processing
11.6 Microbial inactivation kinetics
11.7 Microbial validation studies
11.8 Concluding remarks and future trends
12. Microwave-assisted thawing and tempering
12.1 Introduction
12.2 Conventional and emerging thawing and tempering approaches
12.3 Electromagnetic-assisted thawing and tempering approaches
12.4 Conclusions and future trends
13. Packaging for microwave foods
13.1 Introduction
13.2 Factors affecting temperature distribution in microwaved foods
13.3 Passive containers
13.4 Packaging materials
13.5 Active containers
13.6 Microwave pasteurization of ready meals
13.7 Future trends
14. The heating performance of domestic microwave ovens
14.1 Introduction
14.2 Factors affecting food heating: microwave power output
14.3 Factors affecting food heating: reheating performance
14.4 Food simulant materials for testing oven heating performance
14.5 Methodology for identifying cooking/reheating procedure
14.6 Determining the heating performance characteristics of microwave ovens
14.7 Conclusions and future trends
15. Measuring temperature distributions during microwave processing
15.1 Introduction
15.2 Methods of measuring temperature distributions
15.3 Basic principles of different temperature mapping methods
15.4 Experiments and results of MRI study of microwave-induced heating pattern
15.5 Summary
16. Microwave plant requirements and process control for advanced applications
16.1 Basic microwave design
16.2 Industrial application
17. Improving the heating uniformity in microwave processing
17.1 Introduction
17.2 Heat distribution and uniformity in microwave processing
17.3 Heating effects related to uniformity
17.4 The role of heating uniformity in some applications
17.5 Modeling and simulation of microwave processes as a tool for improving heating uniformity
17.6 Techniques for improving heating uniformity
17.7 Applications to particular foods/processes
17.8 Future trends
17.9 Sources of further information and advice
18. Simulation of microwave processes
18.1 Introduction
18.2 Review of literature
18.3 Governing physics
18.4 Coupled electromagnetic and thermal models
18.5 Consideration for model development
18.6 Examples of modeling of batch and continuous microwave heating processes
18.7 Future outlooks
Index