| Preface | p. v |
| Contributors | p. xv |
| Fundamental Physical Aspects of Microwave Absorption and Heating | |
| Electromagnetics: Fundamental Aspects and Numerical Modeling | p. 1 |
| Introduction | p. 1 |
| Fundamental Electromagnetics | p. 2 |
| Analytical Modeling of Microwave Applicators | p. 18 |
| Numerical Modeling of Cavities | p. 18 |
| Application of Modeling to Microwave Heating | p. 23 |
| Conclusion | p. 27 |
| List of Symbols | p. 27 |
| References | p. 28 |
| Electromagnetics of Microwave Heating: Magnitude and Uniformity of Energy Absorption in an Oven | p. 33 |
| Major Electromagnetic Issues in Microwave Heating of Foods | p. 33 |
| Electromagnetic Fields Inside a Domestic Microwave Oven | p. 34 |
| Magnitude and Uniformity of Energy Absorption: Food Factors | p. 36 |
| Magnitude and Uniformity of Energy Absorption: Oven Factors | p. 54 |
| Future Concepts and Developments in Oven Design | p. 59 |
| Appendix | p. 62 |
| References | p. 63 |
| Dielectric Properties of Food Materials and Electric Field Interactions | p. 69 |
| Introduction | p. 69 |
| Definition of Terms and Basic Principles | p. 70 |
| Variation of Dielectric Properties | p. 72 |
| Measurement Principles and Techniques | p. 78 |
| Dielectric Behavior of Food Materials | p. 81 |
| Dielectric Properties: Data Complications | p. 106 |
| Acknowledgments | p. 107 |
| List of Symbols | p. 107 |
| References | p. 107 |
| Fundamentals of Heat and Moisture Transport for Microwaveable Food Product and Process Development | p. 115 |
| Introduction | p. 115 |
| Nature of Microwave Heating | p. 116 |
| Lambert's Law as a Simplified Description of Microwave Power Absorption | p. 119 |
| Heat Transport in Microwave Heating: General Description | p. 121 |
| Heat Transport in Microwave Heating of Solids | p. 125 |
| Heat Transport in Microwave Heating of Liquids | p. 129 |
| Effect of Changes in Temperature and Frequency on Heat Transport | p. 132 |
| Some Unit Operations Involving Primarily Heat Transport | p. 133 |
| Moisture Transport in Microwave Heating of Solid Food | p. 141 |
| Coupling of the Temperature and Moisture Variation of Dielectric Properties During Processing | p. 153 |
| Quality Improvement | p. 158 |
| Computer-Aided Engineering of Heat and Mass Transfer Processes | p. 163 |
| Acknowledgments | p. 165 |
| List of Symbols | p. 165 |
| References | p. 166 |
| Chemical and Biological Changes Due to Heating | |
| Generation and Release of Food Aromas Under Microwave Heating | p. 173 |
| Introduction | p. 173 |
| Generation of Maillard Aromas Under Microwave Heating | p. 175 |
| Aroma Release During Microwave Heating of Food Products | p. 181 |
| Development of New Products/Processes to Optimize Aroma Formation and Minimize Aroma Release During Microwave Processing of Food Products | p. 184 |
| References | p. 186 |
| Bacterial Destruction and Enzyme Inactivation During Microwave Heating | p. 191 |
| Introduction | p. 191 |
| Kinetics of Destruction During Microwave Heating | p. 192 |
| Thermal, Nonthermal, and Microwave Enhanced Effects Due to Microwave Heating | p. 195 |
| Factors Affecting Microbial Destruction During Microwave Heating | p. 196 |
| Impact of Microwave Heating on Injury of Bacteria | p. 204 |
| Microwave Inactivation of Enzymes | p. 206 |
| Conclusion | p. 209 |
| References | p. 210 |
| Processing Systems and Instrumentation | |
| Consumer, Commercial, and Industrial Microwave Ovens and Heating Systems | p. 215 |
| Historical Introduction | p. 215 |
| Power Sources for Microwave Heating | p. 226 |
| Microwave Applicators and Cavities | p. 233 |
| Review of Available Oven Systems and Properties | p. 252 |
| Power and Efficiency Considerations | p. 266 |
| Uniformity Considerations | p. 269 |
| Controls and Sensors | p. 271 |
| Trends and Outlook | p. 272 |
| References | p. 275 |
| Measurement and Instrumentation | p. 279 |
| Introduction | p. 279 |
| Measurement of Electric Field | p. 280 |
| Point Measurement of Temperature | p. 282 |
| Measurement of Surface Heating Patterns | p. 288 |
| Measurement of Internal Temperature Profiles Using Magnetic Resonance Imaging | p. 291 |
| Measurement of Cook or Sterilization Values (Time-Temperature History Effects) | p. 292 |
| Set-Point Temperature Control in a Microwave Oven | p. 293 |
| Measurement of Moisture Loss and Moisture Profiles During Microwave Heating | p. 295 |
| References | p. 296 |
| Processes at Industry and Home | |
| Microwave Processes for the Food Industry | p. 299 |
| Introduction | p. 299 |
| Meat and Poultry Processing | p. 303 |
| Tempering | p. 309 |
| Baking | p. 312 |
| Drying | p. 320 |
| Pasteurization and Sterilization | p. 325 |
| Future of Microwave Processing in the Food Industry | p. 330 |
| Conclusion | p. 334 |
| References | p. 335 |
| Basic Principles for Using a Home Microwave Oven | p. 339 |
| Introduction | p. 339 |
| Cooking Patterns, Power Levels, and Temperature Correlation | p. 340 |
| What Affects Microwave Cooking Time? | p. 341 |
| Effects of Containers, Covers, and Shielding | p. 344 |
| Various Processes at Home | p. 346 |
| Cooking Various Food Types | p. 349 |
| Converting Directions from Conventional Heating | p. 350 |
| References | p. 352 |
| Product and Process Development | |
| Ingredient Interactions and Product Development for Microwave Heating | p. 355 |
| Introduction | p. 355 |
| Microwave Energy | p. 356 |
| Microwave Oven | p. 356 |
| Interaction of Food Components with Microwaves | p. 357 |
| Food Product Design for Microwave Heating | p. 377 |
| Product Performance Testing | p. 380 |
| Advanced Technologies for Microwaveable Food Product Development | p. 382 |
| References | p. 389 |
| Packaging Techniques for Microwaveable Foods | p. 397 |
| Introduction | p. 397 |
| Passive Packages | p. 399 |
| Active Packages | p. 407 |
| Environmental Considerations | p. 441 |
| Some Remaining Challenges | p. 443 |
| Summary | p. 444 |
| Patents | p. 444 |
| References | p. 467 |
| Safety | |
| Safety in Microwave Processing | p. 471 |
| Introduction | p. 471 |
| Uniformity of Thermal Treatment in Conventional and Microwave Heating | p. 472 |
| Industrial and Commercial Production of Microbiologically Safe Foods | p. 476 |
| Chemical Migration | p. 487 |
| Operational Safety Considerations | p. 489 |
| Summary | p. 494 |
| References | p. 494 |
| Index | p. 499 |
| Table of Contents provided by Syndetics. All Rights Reserved. |
