Microwaves in the Food Processing Industry Summary
Microwaves in the Food Processing Industry by B.S. Schweigert (University of California, Davis, California)
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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.
Additional information
NPB9780122084300
9780122084300
0122084306
Microwaves in the Food Processing Industry by B.S. Schweigert (University of California, Davis, California)
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