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Tables of Contents for Handbook of Microwave Technology for Food Applications
Chapter/Section Title
Page #
Page Count
Preface
v
Contributors
xv
PART I. FUNDAMENTAL PHYSICAL ASPECTS OF MICROWAVE ABSORPTION AND HEATING
Electromagnetics: Fundamental Aspects and Numerical Modeling
1
32
David Dibben
Introduction
1
1
Fundamental Electromagnetics
2
16
Analytical Modeling of Microwave Applicators
18
1
Numerical Modeling of Cavities
18
5
Application of Modeling to Microwave Heating
23
10
Conclusion
27
1
List of Symbols
27
1
References
28
5
Electromagneties of Microwave Heating: Magnitude and Uniformity of Energy Absorption in an Oven
33
36
Hua Zhang
Ashim K. Datta
Major Electromagnetic Issues in Microwave Heating of Foods
33
1
Electromagnetic Fields Inside a Domestic Microwave Oven
34
2
Magnitude and Uniformity of Energy Absorption: Food Factors
36
18
Magnitude and Uniformity of Energy Absorption: Oven Factors
54
5
Future Concepts and Developments in Oven Design
59
10
Appendix
62
1
References
63
6
Dielectric Properties of Food Materials and Electric Field Interactions
69
46
Stuart O. Nelson
Ashim K. Datta
Introduction
69
1
Definition of Terms and Basic Principles
70
2
Variation of Dielectric Properties
72
6
Measurement Principles and Techniques
78
3
Dielectric Behavior of Food Materials
81
25
Dielectric Properties: Data Complications
106
9
Acknowledgments
107
1
List of Symbols
107
1
References
107
8
Fundamentals of Heat and Moisture Transport for Microwaveable Food Product and Process Development
115
58
Ashim K. Datta
Introduction
115
1
Nature of Microwave Heating
116
3
Lambert's Law as a Simplified Description of Microwave Power Absorption
119
2
Heat Transport in Microwave Heating: General Description
121
4
Heat Transport in Microwave Heating of Solids
125
4
Heat Transport in Microwave Heating of Liquids
129
3
Effect of Changes in Temperature and Frequency on Heat Transport
132
1
Some Unit Operations Involving Primarily Heat Transport
133
8
Moisture Transport in Microwave Heating of Solid Food
141
12
Coupling of the Temperature and Moisture Variation of Dielectric Properties During Processing
153
5
Quality Improvement
158
5
Computer-Aided Engineering of Heat and Mass Transfer Processes
163
10
Acknowledgments
165
1
List of Symbols
165
1
References
166
7
PART II. CHEMICAL AND BIOLOGICAL CHANGES DUE TO HEATING
Generation and Release of Food Aromas Under Microwave Heating
173
18
Varoujan A. Yaylayan
Deborah D. Roberts
Introduction
173
2
Generation of Maillard Aromas Under Microwave Heating
175
6
Aroma Release During Microwave Heating of Food Products Development of New Products/Processes to Optimize Aroma Formation and Minimize Aroma Release During
181
3
Microwave processing of Food Products
184
7
References
186
5
Bacterial Destruction and Enzyme Inactivation During Microwave Heating
191
24
Ramaswamy C. Anantheswaran
Hosahalli S. Ramaswamy
Introduction
191
1
Kinetics of Destruction During Microwave Heating
192
3
Thermal, Nonthermal, and Microwave Enhanced Effects Due to Microwave Heating
195
1
Factors Affecting Microbial Destruction During Microwave Heating
196
8
Impact of Microwave Heating on Injury of Bacteria
204
2
Microwave Inactivation of Enzymes
206
9
Conclusion
209
1
References
210
5
PART III. PROCESSING SYSTEMS AND INSTRUMENTATION
Consumer, Commercial, and Industrial Microwave Ovens and Heating Systems
215
84
Richard H. Edgar
John M. Osepchuk
Historical Introduction
215
11
Power Sources for Microwave Heating
226
7
Microwave Applicators and Cavities
233
19
Review of Available Oven Systems and Properties
252
14
Power and Efficiency Considerations
266
3
Uniformity Considerations
269
2
Controls and Sensors
271
1
Trends and Outlook
272
7
References
275
4
Measurement and Instrumentation
Ashim K. Datta
Henry Berek
Douglas A. Little
Hosahalli S. Ramaswamy
Introduction
279
1
Measurement of Electric Field
280
2
Point Measurement of Temperature
282
6
Measurement of Surface Heating Patterns
288
3
Measurement of Internal Temperature Profiles Using Magnetic Resonance Imaging
291
1
Measurement of Cook or Sterilization Values [Time-Temperature History Effects]
292
1
Set-Point Temperature Control in a Microwave Oven
293
2
Measurement of Moisture Loss and Moisture Profiles During Microwave Heating
295
4
References
296
3
PART IV. PROCESSES AT INDUSTRYD AND HOME
Microwave Processes for the Food Industry
299
40
Robert F. Schiffmann
Introduction
299
4
Meat and Poultry Processing
303
6
Tempering
309
3
Baking
312
8
Drying
320
5
Pasteurization and Sterilization
325
5
Future of Microwave Processing in the Food Industry
330
9
Conclusion
334
1
References
335
4
Basic Principles for Using a Home Microwave Oven
339
16
Carolyn Dodson
Introduction
339
1
Cooking Patterns, Power Levels, and Temperature Correlation
340
1
What Affects Microwave Cooking Time?
341
3
Effects of Containers, Covers, and Shielding
344
2
Various Processes at Home
346
3
Cooking Various Food Types
349
1
Converting Directions from Conventional Heating
350
5
References
352
3
PART V. PRODUCT AND PROCESS DEVELOPMENT
Ingredient Interactions and Product Development for Microwave Heating
355
42
Triveni P. Shukla
Ramaswamy C. Anantheswaran
Introduction
355
1
Microwave Energy
356
1
Microwave Oven
356
1
Interaction of Food Components with Microwaves
357
20
Food Product Design for Microwave Heating
377
3
Product Performance Testing
380
2
Advanced Technologies for Microwaveable Food Product Development
382
15
References
389
8
Packaging Techniques for Microwaveable Foods
397
74
Timothy H. Bohrer
Richard K. Brown
Introduction
397
2
Passive Packages
399
8
Active Packages
407
34
Environmental Considerations
441
2
Some Remaining Challenges
443
1
Summary
444
27
Appendix: Patents
444
23
References
467
4
PART VI. SAFETY
Safety in Microwave Processing
471
28
Gregory J. Fleischman
Introduction
471
1
Uniformity of Thermal Treatment in Conventional and Microwave Heating
472
4
Industrial and Commercial Production of Microbiologically Safe Foods
476
11
Chemical Migration
487
2
Operational Safety Considerations
489
5
Summary
494
5
References
494
5
Index
499