Microwaves In The Food Processing Industry

DOWNLOAD

Download Microwaves In The Food Processing Industry PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Microwaves In The Food Processing Industry book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page

Microwaves In The Food Processing Industry

DOWNLOAD

Author : Robert V. Decareau
language : en
Publisher:
Release Date : 1985

Microwaves In The Food Processing Industry written by Robert V. Decareau and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Cooking categories.

Background of the development of microwave heating technology; Dielectric properties of food Richard E. Mudgett; Modeling microwave heating characteristics Richard E. Mudgett; Conveyorized microwave equipments; Dehydration; Freeze-drying; Processing of meat and meat products; Blanching; Baking; Thawing; Pasteurization and sterilization; Future prospects for microwave processing: Where do we go from here?

The Microwave Processing Of Foods

DOWNLOAD

Author : Marc Regier
language : en
Publisher: Woodhead Publishing
Release Date : 2016-11-01

The Microwave Processing Of Foods written by Marc Regier and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-01 with Technology & Engineering categories.

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Microwave Processing Of Foods Challenges Advances And Prospects

DOWNLOAD

Author : Anubhav Pratap Singh
language : en
Publisher: Springer
Release Date : 2024-03-17

Microwave Processing Of Foods Challenges Advances And Prospects written by Anubhav Pratap Singh and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-17 with Technology & Engineering categories.

The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances. Microwave Processing of Foods: Challenges, Advances and Prospects fills this gap by covering all aspects of the microwave processing of foods including the latest novel advances in this fast-moving subject area. This text presents multidisciplinary views of novel microwave systems, novel process modeling, engineering and design, as well as practical approaches on methodology and findings regarding the effect of microwave on the food quality and process safety. The volume comprises several chapters on the newest processing and machinery aspects, engineering design and process modeling, process safety and novel processes based on full or partial application of microwave in food processing. This book also considers economic aspects, food quality issues and future trends of microwave application in the food industry. Each chapter in this text functions as a critical review, presenting the current state of knowledge based on the personal experience of the authors and the current state of published research in one particular area of food processing. While the main focus is on processing, the physical principles and the chemical and microbiological basis of the process are also covered, plus the impact of the technology on the quality and safety of food. This book presents a comprehensive and fully up-to-date reference on the principles and applications of microwave processing of food products.

An Annotated Bibliography On Microwaves

DOWNLOAD

Author : Samuel A. Goldblith
language : en
Publisher: Mit Press
Release Date : 2003-02-01

An Annotated Bibliography On Microwaves written by Samuel A. Goldblith and has been published by Mit Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-02-01 with Health & Fitness categories.

The development of radar and concomitant observations on the heating effects of microwaves on biological materials have resulted in research programs directed toward developing sources of microwave energy and applying it to food processing. Numerous articles have appeared on the basic properties, modes of action, and applications of microwaves to food processing since about 1944; however, the development of continuous tunnels for processing around 1962 has generated more extensive and definitive articles in the field. This annotated bibliography covers more than 600 articles (including patents), which have been previously scattered throughout the food science literature. The abstracts are cross-indexed by author and by subject and are arranged alphabetically under the following categories: Books, Review Articles, and Announcements; Biological Effects of Microwaves, Personnel Safety, Measurement of Low Doses, Etc.; Dielectric Properties of Foods and Biological Materials and Their Measurement; Microwave Equipment—Power Sources, Ovens, Wave Guides, Tunnels, Etc.; and Applications, which include cooking and catering, general processing, sterilization and pasteurization, blanching and enzyme inactivation, packaging for microwave processing, baking, defrosting of frozen foods, freeze dehydration, dehydration, insect control, and special techniques for processing poultry, potato chips, and precooked bacon.

Emerging Microwave Technologies In Industrial Agricultural Medical And Food Processing

DOWNLOAD

Author : Kok Yeow You
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-07-04

Emerging Microwave Technologies In Industrial Agricultural Medical And Food Processing written by Kok Yeow You and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-04 with Technology & Engineering categories.

Recently, the rapid development of microwave technologies has had a significant impact on current industrial, agricultural, medical, and food processing fields. This book is a self-contained collection of valuable scholarly papers related to the microwave applications. This book contains 10 chapters that cover several subtopics of the microwave engineering, namely, microwave system design models, emerging microwave devices, and microwave heating/drying technologies. Hence, this book should be useful to the academics, scientists, practicing researchers, and postgraduate students whose works are related to microwave technologies.

Microwave Processing And Engineering

DOWNLOAD

Author : Robert V. Decareau
language : en
Publisher: John Wiley & Sons
Release Date : 1986

Microwave Processing And Engineering written by Robert V. Decareau and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Technology & Engineering categories.

Radio Frequency Heating In Food Processing

DOWNLOAD

Author : George B. Awuah
language : en
Publisher: CRC Press
Release Date : 2014-12-04

Radio Frequency Heating In Food Processing written by George B. Awuah and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-04 with Technology & Engineering categories.

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products Describes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heating Discusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation models Provides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-Ω designs for RF heaters and applicators Uses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicators Examines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafood Explores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to table Radio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

Emerging Microwave Technologies In Industrial Agricultural Medical And Food Processing

DOWNLOAD

Author : Kok Yeow You
language : en
Publisher:
Release Date : 2018

Emerging Microwave Technologies In Industrial Agricultural Medical And Food Processing written by Kok Yeow You and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Engineering (General). Civil engineering (General) categories.

Recently, the rapid development of microwave technologies has had a significant impact on current industrial, agricultural, medical, and food processing fields. This book is a self-contained collection of valuable scholarly papers related to the microwave applications. This book contains 10 chapters that cover several subtopics of the microwave engineering, namely, microwave system design models, emerging microwave devices, and microwave heating/drying technologies. Hence, this book should be useful to the academics, scientists, practicing researchers, and postgraduate students whose works are related to microwave technologies.

Ultrasound And Microwave For Food Processing

DOWNLOAD

Author : Gulzar Ahmad Nayik
language : en
Publisher: Elsevier
Release Date : 2022-11-24

Ultrasound And Microwave For Food Processing written by Gulzar Ahmad Nayik and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-24 with Technology & Engineering categories.

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries. Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction Provides a comprehensive panorama of synergistic effect applications of sonication and microwave in meat, dairy, juice processing, and other food processing industries Brings effective and economical extraction of biologically active constituents, including bioactive compounds, proteins, pectin, oils, etc., from various sources

Microwave Cooking And Processing

DOWNLOAD

Author : Charles R. Buffler
language : en
Publisher: Springer
Release Date : 2013-07-01

Microwave Cooking And Processing written by Charles R. Buffler and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-01 with Science categories.

The general public first started taking notice of the microwave oven in 1975 when sales volume, for the first time, exceeded 1,000,000 units per year! In 1985, ovens were owned by over 50070 of U. S. households, and food compa­ nies were developing microwavable products in earnest. During this period microwave product developers found that very little information was avail­ able to assist them with their task. Microwave ovens utilized a technology that was completely different from conventional and weIl-understood cook­ ing procedures. The interaction of microwaves with foods behaved in a mysterious fashion, and product development was, at best, guesswork and, at least, trial and error. This lack of knowledge of both the microwave oven and microwave-food interaction spurred the development of this text. Microwave technology was developed du ring World War 11 when the best scientists in the United States were cloistered at the radiation labora­ tory at MIT. In the 1940s virtuaIly aIl the technology that could impact the microwave oven was developed and weIl understood. The problem was in the translation of this decades-old knowledge to rules and techniques to be used for food product development. Early authors such as Püschner and Copson wrote texts primarily on applications to industrial processing. This knowledge lay faIlow as these texts went out of print.