The Microwave Processing of Foods 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Regier, M. 编作者

CRC Pr I Llc

译者

2005-7 出版日期

345 页数

$ 327.64 价格

HRD

丛书系列

9780849334429 图书编码

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The Microwave Processing of Foods 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

The Microwave Processing of Foods 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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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 book begins 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.

The Microwave Processing of Foods 在线电子书下载 mobi epub pdf txt 在线电子书下载

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