Handbook of Microwave Technology for Food Application

Discover the revolutionary insights in the Handbook of Microwave Technology for Food Application by Ashim K. Datta, published by Taylor & Francis Inc in 2001. This comprehensive guide spans 536 pages, intricately weaving together the principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology. Ideal for professionals and students alike, this handbook serves as an essential resource for understanding microwave processing in the food industry. Whether you're involved in food engineering, science, or technology, this book equips you with the knowledge to innovate and enhance microwave food products. Don't miss your chance to delve into this essential text that brings together various disciplines for a thorough exploration of microwave technology in food applications.