The Microwave Processing of Foods
Language: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2016
Series: Book 230 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- New
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
AbeBooks seller since January 11, 2012
Condition: New
£ 128.54
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Add to basketItem description from seller
This item is printed on demand - it takes 3-4 days longer - Neuware -The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Englisch.
Seller Inventory # 9780081005286
- Title
- The Microwave Processing of Foods
- Author
- Marc Regier
- Publisher
- Elsevier Science & Technology, Woodhead Publishing
- Publication year
- 2016
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 0081005288
- ISBN 13
- 9780081005286
- Edition
- 2nd Edition
- Item weight
- 900 grams
- Dimensions
- 229x152x25 mm
- Series
- Book 230 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology.
- Provides thoroughly up-to-date information on the basics of microwaves and microwave heating
- Discusses the main factors for the successful application of microwaves and the main problems that may arise
- Includes current and potential future applications for real-world application as well as new research and advances
- Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
"Synopsis" may belong to another edition of this title.
About the Author
As research priorities, Mr. Regier busy drying processes, microwave applications, and magnetic resonance imaging.
In teaching, Mr. Regier represents mathematics, thermodynamics, fluid mechanics, thermal process engineering as well as new methods of food technology.
Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a Postdoctoral fellow. He has since become a Principal Research Scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research and venture science activities across a number of innovative food processing technologies, including high pressure thermal processing and extrusion technology. Kai’s work has shown both science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT’s International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor.
Schubert studied Mechanical and Process Engineering at the TU Berlin and the University of Karlsruhe. In 1972 he was a PhD Chemical Engineering in the field at Hans Rumpf and habilitated there in 1981. Since 1986 until his retirement in April 2004 he held the Chair of Food Process Engineering, and was head of the same institute of the University of Karlsruhe (TH), today KIT.
Schubert was also director of the Institute of Chemical Engineering of the Federal Research Centre for Nutrition in Karlsruhe from 1977 to 1991. Subsequently, he worked from 1982 to 1984 Head of the Federal Research Institutes for Food and GVC-Chairman from 2001 to 2004. In addition, he from 2002 to 2004, Vice-Chairman DECHEMA Society for Chemical Engineering and Biotechnology eV He also led the GVC technical committee "Food Process Engineering" and was a member of the specialist committees "interfaces" and "Agglomerisation- and bulk solids technology".
Schubert is a member in the Berlin-Brandenburg Academy of Sciences since 2001. He is also a member of the International Academy of Food Science and Technology and the German Academy of Science and Engineering. Helmar Schubert is a founding member of the International Association for Engineering and Food IAEF and since 2004 Chairman of the European Federation of Chemical Engineering EFCE Section on Food. In addition, he has worked as an author. The European.
"About the title" may belong to another edition of this title.
BuchWeltWeit Ludwig Meier e.K.
Bergisch Gladbach, Germany
AbeBooks seller since January 11, 2012
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