Dielectric Heating for Food Processing

Abstract

Discusses applications of microwave and radio frequency technology in the food industry. It is used for heating – either for more rapid drying than conventional technology or to assist baking – it allows significant economies. Describes research on bread and biscuit baking.

Citation

Jones, P.L. (1992), "Dielectric Heating for Food Processing", Nutrition & Food Science, Vol. 92 No. 2, pp. 14-15. https://doi.org/10.1108/EUM0000000000951