Application of Microwave Technology in Food Preservation and Processing

Birgitta Wäppling Raaholt; Emma Holtz; Sven Isaksson; Lilia Ahrné

doi:10.1002/9781118406281.ch18

Application of Microwave Technology in Food Preservation and Processing

Birgitta Wäppling Raaholt^*, Emma Holtz, Sven Isaksson, Lilia Ahrné

^*Corresponding author af dette arbejde

3 Citationer (Scopus)

Abstract

This chapter presents an overview on the microwave preservation and processing applications in the food industry. It explains the basics behind microwave heating, including food-related phenomena that influence microwave heating performance, with special concern on how food geometry and dielectric properties of foods affect the microwave heating characteristics. The chapter gives examples of microwave preservation and processing applications in the food industry as well as a section on the bottlenecks and future trends. In food industrial operations, continuous processes are usually needed, due to the desired high throughputs.

Originalsprog	Engelsk
Titel	Conventional and Advanced Food Processing Technologies
Redaktører	Suvendu Bhattacharya
Antal sider	34
Vol/bind	9781118406328
Udgivelsessted	Chichester, West Sussex
Forlag	Wiley-Blackwell
Publikationsdato	2014
Sider	437-470
Kapitel	18
ISBN (Trykt)	9781118406328
ISBN (Elektronisk)	9781118406281
DOI	https://doi.org/10.1002/9781118406281.ch18
Status	Udgivet - 2014
Udgivet eksternt	Ja

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10.1002/9781118406281.ch18

Citationsformater

Application of Microwave Technology in Food Preservation and Processing. / Raaholt, Birgitta Wäppling; Holtz, Emma; Isaksson, Sven et al.
Conventional and Advanced Food Processing Technologies. red. / Suvendu Bhattacharya. Bind 9781118406328 Chichester, West Sussex: Wiley-Blackwell, 2014. s. 437-470.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

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keywords = "Food preservation, Microwave food processing applications, Microwave heating",

author = "Raaholt, {Birgitta W{\"a}ppling} and Emma Holtz and Sven Isaksson and Lilia Ahrn{\'e}",

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AB - This chapter presents an overview on the microwave preservation and processing applications in the food industry. It explains the basics behind microwave heating, including food-related phenomena that influence microwave heating performance, with special concern on how food geometry and dielectric properties of foods affect the microwave heating characteristics. The chapter gives examples of microwave preservation and processing applications in the food industry as well as a section on the bottlenecks and future trends. In food industrial operations, continuous processes are usually needed, due to the desired high throughputs.

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ER -

Application of Microwave Technology in Food Preservation and Processing

Abstract

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