Food Microwave Processing Technology and Formulas

Author: Wu Jie
Publisher:
Publish Date: 2003-02-01
Features: Microwave technology has developed rapidly in recent years and has been widely applied in food processing. This book systematically introduces microwave processing technology for food, establishing a connection between microwave processing technology and food processing techniques, which plays a certain role in promoting the popularization and application of microwave food processing technology. The book is divided into 11 chapters. Chapter 1 mainly introduces the basic knowledge of microwave food processing, including the concept of microwave food, the development of microwave food, the principles of food microwave processing, and the application of microwaves in food processing; Chapter 2 mainly introduces the impact of microwave heating on food quality; Chapter 3 mainly introduces food microwave processing equipment; Chapters 4 to 7 respectively introduce the basic principles and processing examples of food microwave drying (drying), baking, sterilization, and puffing processing; Chapter 8 introduces the processing of microwave oven food; Chapter 9 introduces the processing of some microwave-friendly foods; Chapter 10 introduces the application of microwave technology in other aspects; and Chapter 11 introduces the packaging of microwave food. The book is rich in content, with strong practicality, technicality, and operability. It can be used as a reference and reading material for technicians engaged in microwave food processing, researchers in small and medium-sized enterprises, and teachers and students in colleges and universities. It can also serve as a training textbook for microwave food processing.