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Microwaves in the Food Processing Industry on Hardback
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Microwaves in the Food Processing Industry

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Description



Table of Contents

Preface. Symbols. Background of the Development of Microwave Heating Technology. Dielectric Properties of Food, R.E. Mudgett. Modeling Microwave Heating Characteristics, R.E. Mudgett. Conveyorized Microwave Equipment. 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? References. Index.
Release date Australia
August 22nd, 1985
Audience
  • Professional & Vocational
Contributors
  • Contributions by Richard E. Mudgett
  • Series edited by Bernard S. Schweigert
  • Volume editor Robert V. Decareau
Country of Publication
United States
Imprint
Academic Press Inc
Pages
234
Publisher
Elsevier Science Publishing Co Inc
Dimensions
152x229x16
ISBN-13
9780122084300
Product ID
2496520

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