Titre : | THE MICROWAVE PROCESSING OF FOODS, 1 |
Autre titre: | UTILISATION DES MICROONDES DANS L'INDUSTRIE ALIMENTAIRE |
Auteurs : | HELMAR SCHUBERT ; MARC REGIER |
Type de document : | Livre |
Editeur : | CAMBRIDGE : WOODHEAD PUBLISHING LIMITED $c CRC PRESS LLC, 2005 |
ISBN/ISSN/EAN : | 978-1-85573-964-2 |
Format : | 345 P. |
Langues: | Anglais |
Concepts : |
MICROONDES
ALIMENT INDUSTRIE ALIMENTAIRE CUISSON QUALITE ORGANOLEPTIQUE SECHAGE BLANCHIMENT EMBALLAGE PRODUIT ALIMENTAIRE |
Résumé : | With advantages such as more rapid heating and preservation of sensory and nu tritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food industry. Part I discusses current research on how microwaves interact with foods by dielectric properties and reviews the effects on nutritional and sensory quality. Building on this foundation. Part II reviews the range of applications of microwave processing from baking and drying to olanching, thawing and tempering. It also looks at packaging issues. The final part of the book covers the Key area of process measurement and control to ensure more 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 maximise the benefits of this important technology. |
Exemplaires (2)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664 SCH | Livre | AA - Alimentation, santé et agroindustries | Disponible |
Tb 672 | Livre | Réserve | En prêt permanent Sorti jusqu'au 19/07/2026 |