Application of Microwave Technology in Food Preservation and Processing

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

Birgitta Wäppling Raaholt, Emma Holtz, Sven Isaksson, Lilia Ahrné

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.

OriginalsprogEngelsk
TitelConventional and Advanced Food Processing Technologies
RedaktørerSuvendu Bhattacharya
Antal sider34
Vol/bind9781118406328
Udgivelses stedChichester, West Sussex
ForlagWiley-Blackwell
Publikationsdato2014
Sider437-470
Kapitel18
ISBN (Trykt)9781118406328
ISBN (Elektronisk)9781118406281
DOI
StatusUdgivet - 2014
Eksternt udgivetJa

ID: 202131657