Handbook of Microwave Technology for Food Applications[原版非扫描]: Handbook of Microwave Technology for Food Applications.pdf

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

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