The Microwave Processing of Foods

Contents......Page 6
Contributor contact details......Page 12
1.2 Definitions and regulatory framework......Page 18
1.3 Electromagnetic theory......Page 20
1.4 Microwave technology......Page 28
1.5 Summary......Page 34
1.7 Appendix: notation......Page 35
2.1 Introduction......Page 37
2.2 Dielectric properties of foods: general characteristics......Page 38
2.3 Factors influencing dielectric properties......Page 39
2.4 Dielectric properties of selected foods......Page 49
2.5 Sources of further information and future trends......Page 52
2.6 References......Page 53
3.1 Introduction......Page 56
3.2 Measurement techniques: closed structures......Page 57
3.3 Measurement techniques: open structures......Page 65
3.4 Further analysis of dielectric properties......Page 68
3.6 References......Page 72
3.7 Appendix: notation......Page 74
4.1 Introduction......Page 76
4.3 Microwave interactions with dielectric properties......Page 77
4.4 Measuring microwave heating......Page 79
4.5 Microwave heating variables......Page 81
4.6 Product formulation to optimize microwave heating......Page 83
4.8 References......Page 88
5.1 Introduction......Page 91
5.2 Microwave interactions with food components......Page 93
5.3 Drying and finishing fruits, vegetables and herbs......Page 94
5.4 Blanching and cooling fruits, vegetables and herbs......Page 96
5.5 Dough systems......Page 100
5.6 Meat......Page 105
5.7 Flavor and browning......Page 108
5.8 References......Page 109
6.1 Introduction......Page 120
6.2 Industrial microwave applicators......Page 121
6.3 Applications......Page 124
6.4 Future trends......Page 129
6.5 References......Page 130
7.2 Principles of microwave baking......Page 134
7.3 Technologies and equipment for microwave baking......Page 136
7.4 Strengths and weaknesses of microwave baking......Page 137
7.5 Interaction of microwaves with major baking ingredients......Page 139
7.6 Application of microwave baking to particular foods......Page 143
7.9 References......Page 151
8.1 Introduction......Page 157
8.2 Quality of microwave-dried food products......Page 162
8.3 Combining microwave drying with other dehydration methods......Page 163
8.4 Microwave drying applied in the food industry......Page 164
8.5 Modelling microwave drying......Page 165
8.6 References......Page 166
9.1 Introduction......Page 168
9.2 Blanching and enzyme inactivation......Page 169
9.3 Comparing traditional and microwave blanching......Page 172
9.4 Applications of microwave blanching to particular foods......Page 175
9.5 Strengths of microwave blanching......Page 180
9.6 Weaknesses of microwave blanching......Page 182
9.7 Future trends......Page 183
9.9 References......Page 185
10.1 Introduction......Page 189
10.2 Conventional thawing and tempering systems......Page 190
10.3 Electrical methods......Page 194
10.4 Modelling of microwave thawing......Page 201
10.5 Commercial systems......Page 202
10.6 Conclusions and possible future trends......Page 204
10.7 References......Page 205
11.1 Introduction......Page 207
11.2 Factors affecting temperature distribution in microwaved foods......Page 208
11.3 Passive containers......Page 209
11.4 Packaging materials......Page 215
11.5 Active containers......Page 222
11.6 Future trends......Page 230
11.7 References......Page 231
12.1 Introduction......Page 236
12.2 Factors affecting food heating: power output......Page 237
12.3 Factors affecting food heating: reheating performance......Page 240
12.4 Methodology for identifying cooking/reheating procedure......Page 249
12.5 Determining the heating performance characteristics of microwave ovens......Page 251
12.7 References......Page 256
13.1 Introduction......Page 258
13.2 Methods of measuring temperature distributions......Page 259
13.3 Physical principles of different temperature mapping methods......Page 261
13.4 Measurement in practice: MRI analysis of microwave-induced heating patterns......Page 273
13.5 Conclusions......Page 276
13.6 References......Page 277
14.2 General design issues for industrial microwave plants......Page 279
14.3 Process control systems......Page 291
14.4 Examples of process control systems in food processing......Page 299
14.7 References......Page 306
15.1 Introduction......Page 307
15.2 Heat distribution and uniformity in microwave processing......Page 308
15.3 Heating effects related to uniformity......Page 312
15.4 Examples of applications related to heating uniformity......Page 314
15.5 Modelling of microwave processes as a tool for improving heating uniformity......Page 316
15.6 Techniques for improving heating uniformity......Page 319
15.7 Applications to particular foods and processes......Page 321
15.8 Future trends......Page 325
15.9 Sources of further information and advice......Page 326
15.10 References......Page 327
16.1 Introduction......Page 332
16.2 Modelling techniques and capable software packages......Page 335
16.3 Example of simulated microwave heating......Page 338
16.4 Future trends......Page 343
16.5 References......Page 346
16.7 Annotation......Page 348
Index......Page 349