The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances. Microwave Processing of Foods: Challenges, Advances and Prospects fills this gap by covering all aspects of the microwave processing of foods including the latest novel advances in this fast-moving subject area. This text presents multidisciplinary views of novel microwave systems, novel process modeling, engineering and design, as well as practical approaches on methodology and findings regarding the effect of microwave on the food quality and process safety. The volume comprises several chapters on the newest processing and machinery aspects, engineering design and process modeling, process safety and novel processes based on full or partial application of microwave in food processing. This book also considers economic aspects, food quality issues and future trends of microwave application in the food industry.

Each chapter in this text functions as a critical review, presenting the current state of knowledge based on the personal experience of the authors and the current state of published research in one particular area of food processing. While the main focus is on processing, the physical principles and the chemical and microbiological basis of the process are also covered, plus the impact of the technology on the quality and safety of food. This book presents a comprehensive and fully up-to-date reference on the principles and applications of microwave processing of food products.

Autorentext

Anubhav Pratap-Singh is an Associate Endowed Professor and Director of the B.C. Food & Beverage Innovation at The University of British Columbia in Vancouver, BC, Canada

Ferruh Erdogdu is a Professor of Food Process Engineering, Computational Food Processing Group, Department of Food Engineering at Ankara University in Golbasi-Ankara, Turkey

Shaojin Wang, Ph.D, is an Adjunct Professor in the Department of Biological Systems Engineering at Washington State University in Pullman, WA
Hosahalli Ramaswamy is a Professor in the Department of Food Science, McGill University, Macdonald Campus in Ste-Anne-de-Bellevue, PQ, Canada