Application of Microwave Technology in Food Preservation and Processing

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Standard

Application of Microwave Technology in Food Preservation and Processing. / Raaholt, Birgitta Wäppling; Holtz, Emma; Isaksson, Sven; Ahrné, Lilia.

Conventional and Advanced Food Processing Technologies. red. / Suvendu Bhattacharya. Bind 9781118406328 Chichester, West Sussex : Wiley-Blackwell, 2014. s. 437-470.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Raaholt, BW, Holtz, E, Isaksson, S & Ahrné, L 2014, Application of Microwave Technology in Food Preservation and Processing. i S Bhattacharya (red.), Conventional and Advanced Food Processing Technologies. bind 9781118406328, Wiley-Blackwell, Chichester, West Sussex, s. 437-470. https://doi.org/10.1002/9781118406281.ch18

APA

Raaholt, B. W., Holtz, E., Isaksson, S., & Ahrné, L. (2014). Application of Microwave Technology in Food Preservation and Processing. I S. Bhattacharya (red.), Conventional and Advanced Food Processing Technologies (Bind 9781118406328, s. 437-470). Wiley-Blackwell. https://doi.org/10.1002/9781118406281.ch18

Vancouver

Raaholt BW, Holtz E, Isaksson S, Ahrné L. Application of Microwave Technology in Food Preservation and Processing. I Bhattacharya S, red., Conventional and Advanced Food Processing Technologies. Bind 9781118406328. Chichester, West Sussex: Wiley-Blackwell. 2014. s. 437-470 https://doi.org/10.1002/9781118406281.ch18

Author

Raaholt, Birgitta Wäppling ; Holtz, Emma ; Isaksson, Sven ; Ahrné, Lilia. / Application of Microwave Technology in Food Preservation and Processing. Conventional and Advanced Food Processing Technologies. red. / Suvendu Bhattacharya. Bind 9781118406328 Chichester, West Sussex : Wiley-Blackwell, 2014. s. 437-470

Bibtex

@inbook{79bc536de2bb431783b68198295f99b2,
title = "Application of Microwave Technology in Food Preservation and Processing",
abstract = "This chapter presents an overview on the microwave preservation and processing applications in the food industry. It explains the basics behind microwave heating, including food-related phenomena that influence microwave heating performance, with special concern on how food geometry and dielectric properties of foods affect the microwave heating characteristics. The chapter gives examples of microwave preservation and processing applications in the food industry as well as a section on the bottlenecks and future trends. In food industrial operations, continuous processes are usually needed, due to the desired high throughputs.",
keywords = "Food preservation, Microwave food processing applications, Microwave heating",
author = "Raaholt, {Birgitta W{\"a}ppling} and Emma Holtz and Sven Isaksson and Lilia Ahrn{\'e}",
year = "2014",
doi = "10.1002/9781118406281.ch18",
language = "English",
isbn = "9781118406328",
volume = "9781118406328",
pages = "437--470",
editor = "Bhattacharya, {Suvendu }",
booktitle = "Conventional and Advanced Food Processing Technologies",
publisher = "Wiley-Blackwell",
address = "United Kingdom",

}

RIS

TY - CHAP

T1 - Application of Microwave Technology in Food Preservation and Processing

AU - Raaholt, Birgitta Wäppling

AU - Holtz, Emma

AU - Isaksson, Sven

AU - Ahrné, Lilia

PY - 2014

Y1 - 2014

N2 - This chapter presents an overview on the microwave preservation and processing applications in the food industry. It explains the basics behind microwave heating, including food-related phenomena that influence microwave heating performance, with special concern on how food geometry and dielectric properties of foods affect the microwave heating characteristics. The chapter gives examples of microwave preservation and processing applications in the food industry as well as a section on the bottlenecks and future trends. In food industrial operations, continuous processes are usually needed, due to the desired high throughputs.

AB - This chapter presents an overview on the microwave preservation and processing applications in the food industry. It explains the basics behind microwave heating, including food-related phenomena that influence microwave heating performance, with special concern on how food geometry and dielectric properties of foods affect the microwave heating characteristics. The chapter gives examples of microwave preservation and processing applications in the food industry as well as a section on the bottlenecks and future trends. In food industrial operations, continuous processes are usually needed, due to the desired high throughputs.

KW - Food preservation

KW - Microwave food processing applications

KW - Microwave heating

U2 - 10.1002/9781118406281.ch18

DO - 10.1002/9781118406281.ch18

M3 - Book chapter

AN - SCOPUS:84926431709

SN - 9781118406328

VL - 9781118406328

SP - 437

EP - 470

BT - Conventional and Advanced Food Processing Technologies

A2 - Bhattacharya, Suvendu

PB - Wiley-Blackwell

CY - Chichester, West Sussex

ER -

ID: 202131657