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Part 1 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 inf[...]
Contributor contact details
Part 1 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 the 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
7.5 Interaction of microwaves with major baking ingredients
7.6 Application of microwave baking to particular foods
7.7 Future trends
7.8 Sources of further information and advice
7.9 References
8 Drying using microwave processing
8.1 Introduction
8.2 Quality of microwave-dried food products
8.3 Combining microwave drying with other dehydration methods
8.4 Microwave drying applied in the food industry
8.5 Modelling microwave drying
8.6 References
9 Blanching using microwave processing
9.1 Introduction
9.2 Blanching and enzyme inactivation
9.3 Comparing traditional and microwave blanching
9.4 Applications of microwave blanching to particular foods
9.5 Strengths of microwave blanching
9.6 Weaknesses of microwave blanching
9.7 Future trends
9.8 Sources of further information and advice
9.9 References
10 Microwave thawing and tempering
10.1 Introduction
10.2 Conventional thawing and tempering systems
10.3 Electrical methods
10.4 Modelling of microwave thawing
10.5 Commercial systems
10.6 Conclusions and possible future trends
10.7 References
11 Packaging for microwave foods
11.1 Introduction
11.2 Factors affecting temperature distribution in microwaved foods
11.3 Passive containers
11.4 Packaging materials
11.5 Active containers
11.6 Future trends
11.7 References
Part III Measurement and process control
12 Factors that affect heating performance and development for heating/cooking in domestic and commercial microwave ovens
12.1 Introduction
12.2 Factors affecting food heating: power output
12.3 Factors affecting food heating: reheating performance
12.4 Methodology for identifying cooking/reheating procedure
12.5 Determining the heating performance characteristics of microwave ovens
12.6 Conclusions and future trends
12.7 References
13 Measuring temperature distributions during microwave processing
13.1 Introduction
13.2 Methods of measuring temperature distributions
13.3 Physical principles of different temperature mapping methods
13.4 Measurement in practice: MRI analysis of microwave-induced heating patterns
13.5 Conclusions
13.6 References
14 Improving microwave process control
14.1 Introduction
14.2 General design issues for industrial microwave plants
14.3 Process control systems
14.4 Examples of process control systems in food processing
14.5 Future trends
14.6 Further reading
14.7 References
15 Improving the heating uniformity in mirowave processing
15.1 Introduction
15.2 Heat distribution and uniformity in microwave processing
15.3 Heating effects related to uniformity
15.4 Examples of applications related to heating uniformity
15.5 Modelling of microwave processes as a tool for improving
heating uniformity
15.6 Techniques for improving heating uniformity
15.7 Applications to particular foods and processes
15.8 Future trends
15.9 Sources of further information and advice
15.10 References
16 Simulation of microwave heating processes
16.1 Introduction
16.2 Modelling techniques and capable software packages
16.3 Example of simulated microwave heating
16.4 Future trends
16.5 References
16.6 Appendix: notation
16.7 Annotation
Index
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