Reconstitution
1976
Decareau, R.V. | Prifti, J.K. | Tuomy, J.M. | Westcott, D.E.
The topic of reconstitution is part of the symposium of Innovations in Processing of Refrigerated and Frozen Foods. The ultimate goal in food heating is the ability to raise food material temperature to serving temperature in the shortest possible time, with no deterioration of quality. Three heating methods that offer heat generation directly within the food mass include direct ohmic heating, dielectric heating, and microwave heating. A detailed discussion of microwave applications is included.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library
