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Application of Microwave Technology in Food Preservation and Processing
Wäppling Raaholt, Birgitta
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
ORCID iD:
0000-0001-6729-5710
Holtz, Emma
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
ORCID iD:
0000-0003-0339-2647
Isaksson, Sven
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
ORCID iD:
0000-0002-2149-4586
2014 (English)
In:
Conventional and Advanced Food Processing Technologies / [ed] Suvendu Bhattacharya, Chicago: John Wiley & Sons , 2014, p. 437-469
Chapter in book (Other academic)
Place, publisher, year, edition, pages
Chicago: John Wiley & Sons , 2014. p. 437-469
Keywords [en]
microwave, applications, baking, drying, pasteurisation, sterilisation, tempering, defrosting, puffing, volume expansion, RF, HF, high-frequency, radio-frequency, food
National Category
Engineering and Technology Food Engineering
Identifiers
URN:
urn:nbn:se:ri:diva-43269
OAI: oai:DiVA.org:ri-43269
DiVA, id:
diva2:1386209
Available from:
2020-01-16
Created:
2020-01-16
Last updated:
2023-06-08
Bibliographically approved
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Wäppling Raaholt, Birgitta
Holtz, Emma
Isaksson, Sven
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Holtz, Emma
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modern-language-association-8th-edition
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modern-language-association-8th-edition
vancouver
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