An Annotated Bibliography on Microwaves: Their Properties, Production, and Applications to Food Processing

Goldblith, Samuel A., and Robert V. Decareau

ISBN 10: 0262070499 / ISBN 13: 9780262070492

Published by The MIT Press, 1973

About this Item

Hardcover; surplus library copy with the usual stampings; reference number taped to spine; fading, soiling to cover; otherwise in good condition with clean text, tight binding.

Seller Inventory # 26985

Bibliographic Details

• Title: An Annotated Bibliography on Microwaves: Their Properties, Production, and Applications to Food Processing
• Publisher: The MIT Press
• Publication Date: 1973
• Language: English
• ISBN 10: 0262070499
• ISBN 13: 9780262070492
• Binding: Hardcover
• Condition: UsedGood

About this title

Synopsis

The development of radar and concomitant observations on the heating effects of microwaves on biological materials have resulted in research programs directed toward developing sources of microwave energy and applying it to food processing. Numerous articles have appeared on the basic properties, modes of action, and applications of microwaves to food processing since about 1944; however, the development of continuous tunnels for processing around 1962 has generated more extensive and definitive articles in the field.

This annotated bibliography covers more than 600 articles (including patents), which have been previously scattered throughout the food science literature. The abstracts are cross-indexed by author and by subject and are arranged alphabetically under the following categories: Books, Review Articles, and Announcements; Biological Effects of Microwaves, Personnel Safety, Measurement of Low Doses, Etc.; Dielectric Properties of Foods and Biological Materials and Their Measurement; Microwave Equipment—Power Sources, Ovens, Wave Guides, Tunnels, Etc.; and Applications, which include cooking and catering, general processing, sterilization and pasteurization, blanching and enzyme inactivation, packaging for microwave processing, baking, defrosting of frozen foods, freeze dehydration, dehydration, insect control, and special techniques for processing poultry, potato chips, and precooked bacon.