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Dielectric Heating for Food Processing

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 1992

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.

Keywords

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

Publisher

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MCB UP Ltd

Copyright © 1992, MCB UP Limited