Titre : | Handbook of MICROWAVE TECHNOLOGY FOR FOOD APPLICATIONS |
Auteurs : | Ashim K. DATTA ; Ramaswamy C. ANANTHESWARAN |
Type de document : | Livre |
Editeur : | NEW YORK : MARCEL DEKKER INC., 2001 |
ISBN/ISSN/EAN : | 978-0-8247-0490-2 |
Format : | 1 vol. (511 p.) / couv. ill., ill., schémas, graphiques / 23,5 cm |
Note générale : | Références bibliographiques, Index |
Langues: | Anglais |
Concepts : |
ELECTROMAGNETISME
INDUSTRIE ALIMENTAIRE MICROBIOLOGIE |
Index. décimale : | 664 |
Résumé : | about this book... This interdisciplinary volume integrates principles of electromagnetic, dielectric properties, heat and moisture transfer, microwave system design, packaging, product development, and food safety, chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source - focussing on uniformity as the primary challenge of heating food safely and conveniently with microwave technology. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664 DAT | Livre | AA - Alimentation, santé et agroindustries | Disponible |