Introducing microwave processing of food: Principles and technologies

The Microwave Processing of Foods

Volumn , Issue , 2005, Pages 3-21

  Regier, M ^a   Schubert, H ^a  

^a UNIVERSITY OF KARLSRUHE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78651370071     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845690212.1.3     Document Type: Editorial

References (9)

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2. IRPA Guidelines on limits of exposure to radiofrequency electromagnetic fields in the frequency range from 100 kHz to 300GHz. Health Physics 1988, 54(1):115-123.
3. Metaxas A.C. Foundations of Electroheat 1996, Wiley, Chichester.
4. Metaxas A.C., Meredith R.J. Industrial Microwave Heating 1983, Peter Peregrinus, London.
5. Püschner H.A. Heating with Microwaves 1966, Philips Technical Library, Berlin.
6. Regier M., Schubert H. Microwave processing. Thermal Technologies in Food Processing 2001, Woodhead Publishing, Cambridge. P. Richardson (Ed.).
7. Roussy G., Pearce J.A. Foundations and Industrial Applications of Microwaves and Radio Frequency Fields 1995, Wiley, Chichester.
8. Spencer P. Means for Treating Foodstuffs 1952, US Patent 2,605,383.
9. Yokoyama R., Yamada A. Development status of magnetrons for microwave ovens. Proceedings of 31st Microwave Power Symposium 1996, 132-135.