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Microwave cooking and processing : engineering fundamentals for the food scientist

Author: Charles R Buffler
Publisher: New York : Van Nostrand Reinhold, ©1993.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Charles R Buffler
ISBN: 0442008678 9780442008673
OCLC Number: 25914107
Notes: "An AVI book."
Description: xvii, 169 pages : illustrations ; 24 cm
Contents: 1. Introduction to Microwaves --
Force Fields --
Interaction of Microwaves With Materials --
Propagation of Electromagnetic Waves --
The Electromagnetic Spectrum --
2. Understanding the Microwave Oven --
The Microwave Heating System --
The Magnetron; the Microwave Generator --
Power Supply --
Power Control --
The Oven Structure: Door, Choke, Cavity, Stirrer, and Feed --
3. Sensors --
Look-up Algorithms --
Temperature Sensors --
Humidity Sensing --
Weight Sensing --
Infrared and Visible Light Sensing --
Miscellaneous Sensing Techniques --
4. Power for Heating and Cooking --
The Definition of Power --
Factors Affecting Power Absorbed in a Load --
Power Measurement Techniques --
Microwave Oven Efficiency --
5. Dielectric Properties of Foods and Microwave Materials --
Definition of Dielectric Properties --
Reflection, Absorption, Refraction, and Transmission --
The Dielectric Spectrum --
Penetration Depth --
Measurement of Dielectric Properties --
6. Microwave Heating of Foods --
Influence of Oven and Product Parameters --
Thermal Properties of Foods --
Microwave Heating "Rules of Thumb" --
Cooling of Microwaved Foods --
Mathematical Modeling --
7. Packaging, Containers, and Susceptors --
Reflection, Absorption, and Transmission --
Practical Microwave Package Design Considerations --
Theory and Practice of Susceptors --
Microwave Accessories --
8. Microwave Product Development --
Characterizing the Microwave Oven --
Measurement of Product Parameters --
Product Testing --
9. Microwave Safety and Regulations --
Electrical Interference --
Microwave Leakage and Exposure --
Heating and Cooking Safety --
Product Safety --
10. Microwave Processing of Foods --
Processing and Drying --
Pasteurization and Sterilization --
Analysis of Processing Economics --
Appendix 1. Use of Common Prefixes in Microwave Technology --
Appendix 2. Definitions of Dielectric Properties --
Appendix 3. Dielectric and Thermal Properties of Foods and Materials --
Appendix 4. Microwave Resources: Equipment Manufacturers, Laboratories, and Consultants --
Appendix 5. Power Measurement Test Procedures --
Appendix 6. Common Waveguide Characteristics.
Responsibility: Charles R. Buffler.

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