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The microwave processing of foodsEdited by H Schubert and M Regier, University of Karlsruhe, Germany
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 112
…written and edited by a wide range of microwave processing experts from around the world.
Food Science and Technology
This book is one to consult for the science and technology of microwave processing of food.
Microbiology Today 2006
- reviews recent research on how microwave processing affects particular foods
- discusses how this technology can be optimised for the food industry
- an assortment of examples are used to illustrate key points
- written and edited by an international team of experts
With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food industry.
Part one discusses current research on how microwaves interact with the dielectric properties of foods and reviews its effects on nutritional and sensory quality. Building on this foundation, the range of applications of microwave processing from baking and drying to blanching, thawing and tempering are reviewed. It also looks at packaging issues. The final part of the book covers the key area of process measurement and control to ensure more uniform heating of food products.
With its distinguished editors and international team of contributors, The microwave processing of foods is a standard reference for all those wishing to maximise the benefits of this important technology.
ISBN 1 85573 964 X
ISBN-13: 978 1 85573 964 2
July 2005
360 pages 234 x 156mm hardback
£155.00 / US$265.00 / €185.00
Usually dispatched within 24 hours
About the editors
Professor Dr-Ing Helmar Schubert is the Emeritus Head of the Institute of Food Process Engineering of the University of Karlsruhe.
Dr-Ing Marc Regier has returned from the German Federal Research Centre for Nutrition and Food to the Institute of Food Process Engineering of the University of Karlsruhe and works there as a lecturer (assistant professor). Both have published widely on microwave processing.
Titles which may also be of interest:
Improving the thermal processing of foods
Thermal technologies in food processing
Contents
PART 1 PRINCIPLES
PART 2 APPLICATIONS
PART 3 MEASUREMENT AND PROCESS CONTROL
PART 1 PRINCIPLES
Introducing microwave processing of food: principles and technologies
M Regier, Federal Research Centre for Nutrition and H Schubert, University of Karlsruhe, Germany
- Introduction
- Definitions and regulatory framework
- Electromagnetic theory
- Microwave technology
- Summary
- Notation
- References
Dielectric properties of foods
J Tang, Washington State University, USA
- Introduction
- Dielectric properties of foods: general characteristics
- Factors influencing dielectric properties
- Dielectric properties of selected foods
- Sources of further information and future trends
- References
Measuring the dielectric properties of foods
M Regier, Federal Research Centre for Nutrition and H Schubert, University of Karlsruhe, Germany
- Introduction
- Measurement techniques: closed structures
- Measurement techniques: open structures
- Further analysis of dielectric properties
- Summary
- Nomenclature
- References
Microwave heating and the dielectric properties of foods
V Meda, University of Saskatchewan and V Orsat and G Raghavan, McGill University, Canada
- Introduction
- Microwave heating and the dielectric properties of foods
- Microwave interactions with dielectric properties
- Measuring microwave heating
- Microwave heating variables
- Product formulation to optimise microwave heating
- Future trends
- References
Microwave processing, nutritional and sensory quality
M Brewer, University of Illinois, USA
- Introduction
- Microwave interactions with food components
- Drying and finishing fruits, vegetables and herbs
- Blanching and cooling fruits, vegetables and herbs
- Dough systems
- Meat
- Flavor and browning
- References
PART 2 APPLICATIONS
Microwave technology for food processing: an overview
V Orsat and G Raghavan, McGill University and V Meda, University of Saskatchewan, Canada
- Introduction
- Industrial microwave applicators
- Applications
- Future trends
- References
Baking using microwave processing
G Sumnu and S Sahin, Middle East Technical University, Turkey
- Introduction
- Principles of microwave baking
- Technologies and equipment for microwave baking
- Strengths and weaknesses of microwave baking
- Interaction of microwaves with major baking ingredients
- Application of microwave baking to particular foods
- Future trends
- Sources of further information and advice
- References
Drying using microwave processing
U Erle, Nestlé Product Technology Centre, Germany
- Introduction
- What is the quality of microwave dried food products?
- Combining microwave drying with other dehydration methods
- Microwave drying applied in the food industry
- Modelling microwave drying
- References
Blanching using microwave processing
L Dorantes-Alvarez, Instituto Politécnico Nacional and L Parada-Dorantes, Universidad del Caribe, Mexico
- Introduction
- Blanching and enzyme inactivation
- Comparing traditional and microwave blanching
- Applications of microwave blanching to particular foods
- Strengths of microwave blanching
- Weaknesses of microwave blanching
- Future trends
- Sources of further information and advice
- References
Thawing and tempering using microwave processing
M Swain and S James, Food Refrigeration and Process Engineering Research Centre, UK
- Introduction
- Conventional thawing and tempering systems
- Electrical methods
- Modelling of microwave thawing
- Commercial systems
- Conclusions and possible future trends
- References
Packaging for microwave foods
R Schiffmann, R F Schiffmann Associates Inc., USA
- Introduction
- Factors affecting temperature distribution in microwaved foods
- Passive containers
- Packaging materials
- Active containers
- Future trends
- References
PART 3 MEASUREMENT AND PROCESS CONTROL
Measuring the heating performance of microwave ovens
M Swain and S James, Food Refrigeration and Process Engineering Research Centre, UK
- Introduction
- Factors affecting food heating: power output
- Factors affecting food heating: reheating performance
- Methodology for identifying cooking/reheating procedure
- Determining the heating performance characteristics of microwave ovens
- Conclusions and future trends
- References
Measuring temperature distributions during microwave processing
K Knoerzer, University of Karlsruhe, M Regier, Federal Research Centre for Nutrition, and H Schubert, University of Karlsruhe, Germany
- Introduction
- Methods of measuring temperature distributions
- Physical principles of different temperature mapping methods
- Measurement in practice: MRI anaylsis of microwave-induced heating patterns
- Conclusions
- References
Improving microwave process control
P Püschner, Püschner GmbH and Co., Germany
- Introduction
- General design issues for industrial microwave plants
- Process control systems
- Examples of process control systems in food processing
- Future trends
- References
Maximising uniform heat distribution in microwave heating
B Wäppling-Raaholt and T Ohlsson, SIK, The Swedish Institute for Food and Biotechnology, Sweden
- Introduction
- Heat distribution and uniformity in microwave processing
- Heating effects related to uniformity
- Examples of applications related to heating uniformity
- Modelling of microwave processes as a tool for improving heating uniformity
- Techniques for improving heating uniformity
- Applications to particular foods/processes
- Future trends
- Sources of further information and advice
- References
Simulation of microwave heating processes
K Knoerzer, M Reiger and H Schubert, Institute of Food Process Engineering, University of Karlsruhe, Germany
- Introduction
- Modelling techniques and capable software packages
- Examples of simulated microwave heating
- Future trends
- References