The Microwave Processing of Foods

Food Electromagnetic waves Food safety Freeze-drying Preservation Pasteurization Sterilization Bread Monomers Microwave heating Temperature measurement Bacteria Modeling Pathogenic bacteria Magnetic resonance imaging Cakes Process control Copolymers Microwave drying Curing Dielectric heating Frozen meat Polarization Shields Spoilage Ready meals Standing waves Dielectric properties Process Safety Process Modeling Cavity Infrared Thermography Microwave Processing Resonator Cross-linking Microwave-Vacuum Drying Suspects Microwave Assisted Extraction Blanching Active packaging Hot air Active package Advantages microwave blanching Antioxidants extractability Center overheating Combination drying Edge overheating Electromagnetic assisted Fiber-optic probes Fluorocarbon Elastomers Combination technologies Field modifiers Heat uniformity Heat distribution Functional value Deep Fat Frying Inactivation-kinetics Heating uniformity Hot Air Drying Drying principles Drying periods Industrial microwave application Microwave-assisted Microwave-assisted frying Microwave basics Fluoroelastomers Food simulant Microwave flow heater multimode Free-space technique Microwave processing systems Microwave source Microwave-vacuum Microwave-assisted baking Microwave packaging Nutritive values MW Heating MW heat transfer MW modeling Open-ended coaxial probe Heating patterns Perfluoroelastomers Quality modeling sensory properties Steam packaging Microwave interactions Liquid stage pouches Meals-ready-to-eat Microwave foods Microwave-inactivation Single-mode Phytochemicals-preservation Temperature indicators Power output Runaway heating Temperature non-uniformity Temperature variation