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The Microwave Processing Of Foods

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The Microwave Processing of Foods

The Microwave Processing of Foods Book
Author : Marc Regier,Kai Knoerzer,Helmar Schubert
Publisher : Woodhead Publishing
Release : 2016-11-01
ISBN : 0081005318
Language : En, Es, Fr & De

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Book Description :

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

The Microwave Processing of Foods

The Microwave Processing of Foods Book
Author : Helmar Schubert,Marc Regier
Publisher : Taylor & Francis US
Release : 2005-07-15
ISBN : 9781855739642
Language : En, Es, Fr & De

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Book Description :

Annotation 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 backing. 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. CONTENTS Part 1 Principles: Introducing microwave processing of food: Principles and technologies; Dielectric properties of foods; Measuring the dielectric properties of foods; Microwave heating and the dielectric properties of foods; Microwave processing, Nutritional and sensory quality. Part 2 Applicatins: Microwave technology for food processing: an overview; Baking using microwave processing; Drying using microwave processing; Blanching using microwave processing; Thawing and tempering using microwave processing; Packaging for microwave foods. Part 3 Measurement and process control: Measuring the heating performance of microwave ovens; Measuring temperature distributions during microwave processing; Improving microwave process control; Maximising uniform head distribution in microwave heating.

The Microwave Processing of Foods

The Microwave Processing of Foods Book
Author : Helmar Schubert,Marc Regier
Publisher : CRC Press
Release : 2005-07-15
ISBN : 9780849334429
Language : En, Es, Fr & De

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Book Description :

With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. From an international team of contributors, The Microwave Processing of Foods reviews the wealth of recent research on how this technology affects particular foods and how it can be optimized for the food industry. Divided into three parts, the bookbegins by discussing the dielectric properties of particular foods and how microwave processing acts on and effects nutritional quality. Building on this foundation, Part 2 reviews a range of applications of microwave processing from baking and drying, to blanching, thawing, and tempering. It also looks at packaging issues with regard to temperature distribution, passive and active packaging options and future trends. The final part of the book covers the key area of process measurement to reduce variables and increase control to ensure consistent and uniform heating of food products. With its distinguished editors and international team of contributors, The Microwave Processing of Foods will be a standard reference for all those wishing to maximize the benefits of this important technology.

Handbook of Microwave Technology for Food Application

Handbook of Microwave Technology for Food Application Book
Author : Ashim K. Datta
Publisher : CRC Press
Release : 2001-04-27
ISBN : 9780824704902
Language : En, Es, Fr & De

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Book Description :

"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."

Electromagnetic and Thermal Studies of Microwave Processing of Foods

Electromagnetic and Thermal Studies of Microwave Processing of Foods Book
Author : Hua Zhang
Publisher : Unknown
Release : 2000
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Power absorption in materials showed strong dependence on its volume and properties. When two materials of different properties are heated simultaneously, their relative power absorption follows the same trend as when heated separately.

Radio Frequency Heating in Food Processing

Radio Frequency Heating in Food Processing Book
Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
Publisher : CRC Press
Release : 2014-12-04
ISBN : 143983704X
Language : En, Es, Fr & De

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Book Description :

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.

Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems

Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems Book
Author : Deepali Jain
Publisher : Unknown
Release : 2017
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Chapter 3 describes faster browning of fructose under alkaline conditions as a time-temperature indicator in microwave pasteurization processes. Reaction kinetics of browning showed a log linear relationship in the temperature range of 60--90°C. This non-enzymatic browning of fructose in mashed potato model food provided an efficient, convenient and cost effective tool to determine the heating patterns in MAPS system.

Continuous Flow Processing of Foods Using Cylindrical Applicator Microwave Systems Operating at 915 MHZ

Continuous Flow Processing of Foods Using Cylindrical Applicator Microwave Systems Operating at 915 MHZ  Book
Author : Anonim
Publisher : Unknown
Release : 2004
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Microwave heating of foods is a proven and mature technology for household applications. However, industrial applications of microwave heating of food and biomaterials are scarce, due to the lack of suitable equipment and research on the subject. Aseptic processing and packaging of foods offers products of high quality with long shelf life. Aseptic processing of low thermal diffusivity and high viscosity food and bio products can lead to diminishing the quality of such products due to long exposures to high temperatures. Industrial Microwave Systems (Morrisville, NC) invented a system that allows continuous flow microwave heating of foods in industrial scale, by focusing the microwave energy in a specially designed cavity. Food products can be pumped through a microwave transparent tube located in the focused area of the cavity and be heated with short time exposure to the microwave energy. Cooperation between Industrial Microwave System and North Carolina State University started this research. This research evaluated the feasibility to use IMS microwave focused cylindrical applicators, operating at 915 MHz, for continuous flow aseptic processing of fluid food materials. In order to evaluate the feasibility of using continuous flow microwave heating system to process food products, a protocol to determine this feasibility was devised. Among other findings in this study the following are noteworthy; a method to determine the temperature profile within a cross sectional area of the tube; a method to predict feasibility of a product to be processed by measuring its dielectric properties; and testing sequence to scale-up from bench-top to industrial scale operation were defined. The findings of this work, and the methodologies developed can be of use to designers and processors alike to expand the use of this technology in the food an bio process industries.

Thermal Processing of Foods

Thermal Processing of Foods Book
Author : K. P. Sandeep
Publisher : John Wiley & Sons
Release : 2011-05-12
ISBN : 0470960272
Language : En, Es, Fr & De

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Book Description :

The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems. Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (eg graduate students), but also to those involved in designing the processes (eg process specialists based in food manufacturing) and those who are involved in process filing with USDA or FDA. The book focuses on technical aspects, both from a thermal processing standpoint and from an automation and process control standpoint. Coverage includes established technologies such as retorting as well as emerging technologies such as continuous flow microwave processing. The book addresses both the theoretical and applied aspects of thermal processing, concluding with speculations on future trends and directions.

Improving the Thermal Processing of Foods

Improving the Thermal Processing of Foods Book
Author : P Richardson
Publisher : Woodhead Publishing
Release : 2004-07-30
ISBN : 9781855737303
Language : En, Es, Fr & De

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Book Description :

It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.

Microwave Cooking and Processing

Microwave Cooking and Processing Book
Author : Charles R. Buffler
Publisher : Springer
Release : 2013-07-01
ISBN : 9781475758351
Language : En, Es, Fr & De

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Book Description :

Download Microwave Cooking and Processing book written by Charles R. Buffler, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Infrared Heating for Food and Agricultural Processing

Infrared Heating for Food and Agricultural Processing Book
Author : Zhongli Pan,Griffiths Gregory Atungulu
Publisher : CRC Press
Release : 2011-06-03
ISBN : 1439858578
Language : En, Es, Fr & De

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Book Description :

It’s been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components. Infrared Heating for Food and Agricultural Processing presents the latest applications of IR heating technology, focusing on thermal processing of food and agricultural products. Coverage Ranges from Fundamentals to Economic Benefits With an emphasis on novel application, the text includes chapters that address such topics as: Infrared heating system design Drying Blanching Baking Thawing Pest management Food safety improvement Where applicable, this readily accessible guide reviews case studies to address specific industrial issues and the economic benefits of IR heating. Infrared Heating for Food and Agricultural Processing is a well-organized resource for food processing engineers and also quality control and safety managers in food processing and food manufacturing operations.

Development and Validation of Processes for Continuous Flow Microwave Processing of Foods Containing Sweetpotato Particulates

Development and Validation of Processes for Continuous Flow Microwave Processing of Foods Containing Sweetpotato Particulates Book
Author : Laurie Elaine Steed
Publisher : Unknown
Release : 2012
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Development and Validation of Processes for Continuous Flow Microwave Processing of Foods Containing Sweetpotato Particulates book written by Laurie Elaine Steed, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

An Annotated Bibliography on Microwaves

An Annotated Bibliography on Microwaves Book
Author : Samuel A. Goldblith,Robert V. Decareau
Publisher : Mit Press
Release : 2003-02-01
ISBN : 9780262571807
Language : En, Es, Fr & De

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Book Description :

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.

Microwaves in the Food Processing Industry

Microwaves in the Food Processing Industry Book
Author : Robert V. Decareau,Richard E. Mudgett
Publisher : Unknown
Release : 1985
ISBN : 9780122084300
Language : En, Es, Fr & De

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Book Description :

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?

Microwave Assisted Thermal Processing of Homogeneous and Heterogeneous Food Packed in a Polymeric Container

Microwave Assisted Thermal Processing of Homogeneous and Heterogeneous Food Packed in a Polymeric Container Book
Author : Fermin P. Resurreccion
Publisher : Unknown
Release : 2012
ISBN : 9781267476999
Language : En, Es, Fr & De

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Book Description :

A four-cavity microwave assisted thermal sterilization (MATS) system was developed at Washington State University (WSU). The system combines traditional hot water heating in pressurized cavities with microwave heating in order to sterilize food packed in polymeric packages. The system is accepted by the FDA for commercial sterilization of homogeneous and heterogeneous foods.

Non thermal Processing of Foods

Non thermal Processing of Foods Book
Author : O. P. Chauhan
Publisher : CRC Press
Release : 2019
ISBN : 9781138035843
Language : En, Es, Fr & De

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Book Description :

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foodsdiscusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book. LI>Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book. ill also benefit from this book.

Encyclopaedia of Food Science Food Technology and Nutrition Malt Pesticides and Herbicides

Encyclopaedia of Food Science  Food Technology  and Nutrition  Malt Pesticides and Herbicides Book
Author : R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler
Publisher : Unknown
Release : 1993
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Encyclopaedia of Food Science Food Technology and Nutrition Malt Pesticides and Herbicides book written by R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Effect of Fat Content and Food Type on Heat Transfer During Microwave Heating

Effect of Fat Content and Food Type on Heat Transfer During Microwave Heating Book
Author : Anonim
Publisher : Unknown
Release : 2002
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Microwaves heat food rapidly and foods are prepared in less time. However, due to non-uniform heating nature of microwave cooking, there exists a serious concern over complete elimination of pathogens in the food. There has been an increase in interest to accurately understand the behavior of different food materials in a microwave field and microbial inactivation during microwave cooking. Recent research showed that fat content in muscle food plays an important role in microbial inactivation by increasing the inactivation level with an increase in the fat level. It was also demonstrated that muscle food heats up differently than a vegetable food product. Cooking food in a microwave oven either by covering the food container or not results in significantly different temperature profiles. The current research attempts to use modeling techniques to analyze impact of these factors on microwave heating. Mathematical modeling is faster, easier and economically better than actual experiments in determining heating behavior of a microwave-cooked food. Though modeling cannot completely replace actual experiments, it can be used as a tool to understand the effects of various factors influencing the microwave cooking. A factor that is highly important during microwave processing is dielectric properties of the material. The interaction of microwave with the food is mainly based on its dielectric properties, which can change with temperature. Therefore, determination of dielectric properties of food with respect to temperature becomes critical.

Thermal Technologies in Food Processing

Thermal Technologies in Food Processing Book
Author : P Richardson
Publisher : Taylor & Francis
Release : 2001-05-08
ISBN : 9781855735583
Language : En, Es, Fr & De

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Book Description :

Contributors mostly from European companies but also from some universities there and in the US describe the application of traditional retort technologies and continuous heat processes to preserve or alter food, and some of the new technologies that are emerging. They also look at measurement and control from such perspectives as measuring pressure and temperature in food process control, modelling and simulating thermal processes, and analysis and control for food quality. The new technologies they consider are radio frequency, microwave, infrared, instant and high-heat infusion, ohmic, and combined high-pressure thermal treatment. Cooling and freezing are not covered. c. Book News Inc.