Microwave processing of foods

A detailed review of microwave processing of foods – covering the principles, its application to a wide range of products, and approaches to microwave process control

Microwave processing can offer significant advantages with many foods, including more rapid heating and better retention of sensory and nutritional quality. Its industrialscale use has been the subject of a considerable volume of research and development, and it is finding practical applications with a range of foods. This reference book explains the principles of microwave processing and outlines developments with a range of food types. It will be of interest to anyone in the food industry or food science and technology research communities with an interest in progress with microwave processing or who is considering its relevance to their products.

The book is in three parts. Part I describes in some detail the dielectric properties of foods and their role in the conversion of microwave energy to thermal energy during microwave processing of foods. This part concludes with a consideration of the nutritional and sensory quality of foods that have been microwave processed. Part II then looks in turn at each of a series of applications of microwave processing – taking in baking, drying, blanching, and thawing and tempering, before wrapping up with a chapter on packaging of microwaveable foods. Part III then examines control of microwave processes, with particular attention on heat distribution.

Contents

Part I - 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 properties

Part II - Applications

• Microwave technology for food processing: an overview
• Baking using microwave processing
• Drying using microwave processing
• Blanching using microwave processing
• Microwave thawing and tempering
• Packaging for microwave foods

Part III - Measurement and Process Control

• Factors that affect heating performance and development for heating/cooking in domestic and commercial microwave ovens
• Measuring temperature distributions during microwave processing
• Improving microwave process control
• Improving the heating uniformity in microwave processing
• Simulation of microwave heating processes

Hardback book - 345 pages