Food Technologies: Microwave Heating

Encyclopedia of Food Safety

Volumn 3, Issue , 2014, Pages 202-207

  Regier, M ^a  

^a TRIER UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Emission; Exposure; Food technology; Maxwell's equations; Microwave; Nonionizing radiation; Overheating; Penetration depth; Temperature distribution; Underheating; Wave equations

Indexed keywords

EID: 84903938817     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-378612-8.00410-8     Document Type: Chapter

References (7)

1. International Commission on Non-Ionizing Radiation Protection (ICNIRP) (1998) Guidelines for Limiting Exposure to Time-Varying Electric, Magnetic, and Electromagnetic Fields (up to 300GHz). Available at: (accessed on 18 April 2013). http://www.icnirp.de/documents/emfgdl.pdf.
2. Regier M., Rother M., Schuchmann H.P. Alternative heating technologies. Processing Effects on Safety and Quality of Foods 2010, 187-230. CRC Press, Boca Raton. E. Ortega-Rivas (Ed.).
3. The Microwave Processing of Foods 2005, Woodhead Publishing, Cambridge. H. Schubert, M. Regier (Eds.).
4. Tang J. Dielectric properties of foods. The Microwave Processing of Foods 2005, 22-40. Woodhead Publishing, Cambridge. H. Schubert, M. Regier (Eds.).
5. -Association for Microwave Power in Europe for Research and Education (AMPERE). http://www.ampereeurope.org.
6. -International Commission on Non-Ionizing Radiation Protection (ICNIRP). http://www.icnirp.de.
7. -International Microwave Power Institute (IMPI). http://www.impi.org.