Microwave properties and heating characteristics of foods
1986
Mudgett, R.E.
A review article, (1) describes the basic and related electrical properties of foods affecting time-temperature profiles in microwave food processing, (2) summarizes selected research results in modeling pasteurization processes for liquid and high moisture content semi-solid foods, (3) discusses important anomalous heating effects in microwave food processing, and (4) suggests future applied research areas that indicate promise for microwave pasteurization and sterilization processes. Modeling studies for time-temperature correlations, microbial lethality predictions, and continuous flow processes are discussed. It is concluded that microwave food processes have been successful for low- and intermediate-moisture content foods.(wz)
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library