Questo prodotto usufruisce delle SPEDIZIONI GRATIS
selezionando l'opzione Corriere Veloce in fase di ordine.
Pagabile anche con 18App Bonus Cultura e Carta del Docente
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology.
As research priorities, Mr. Regier busy drying processes, microwave applications, and magnetic resonance imaging.
In teaching, Mr. Regier represents mathematics, thermodynamics, fluid mechanics, thermal process engineering as well as new methods of food technology.
Dr Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006 he commenced work with Food Science Australia as a Postdoctoral fellow; his current position in the Food and Nutrition Flagship is Senior Research Scientist. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is involved in research activities on engineering aspects (e.g., numerical modelling, simulation, process/equipment design and optimisation, as well as scale-up) across all innovative food processing technologies investigated at CSIRO, namely, high pressure (thermal), pulsed electric field, microwave, cool plasma and ultrasonics/megasonics processing. He is also leading the strategy development and project portfolio in the food stability area (Project cluster: Food Stability - Innovative Processing Solutions) and the extrusion platform project. Kai's work has shown both science impact, with more than 70 peer-reviewed journal and conference proceedings and book chapters, two edited books (and two more currently being edited), over 120 oral and poster presentations at national and international conferences and 3 patents, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence.
Schubert studied Mechanical and Process Engineering at the TU Berlin and the University of Karlsruhe. In 1972 he was a PhD Chemical Engineering in the field at Hans Rumpf and habilitated there in 1981. Since 1986 until his retirement in April 2004 he held the Chair of Food Process Engineering, and was head of the same institute of the University of Karlsruhe (TH), today KIT.
Schubert was also director of the Institute of Chemical Engineering of the Federal Research Centre for Nutrition in Karlsruhe from 1977 to 1991. Subsequently, he worked from 1982 to 1984 Head of the Federal Research Institutes for Food and GVC-Chairman from 2001 to 2004. In addition, he from 2002 to 2004, Vice-Chairman DECHEMA Society for Chemical Engineering and Biotechnology eV He also led the GVC technical committee "Food Process Engineering" and was a member of the specialist committees "interfaces" and "Agglomerisation- and bulk solids technology".
Schubert is a member in the Berlin-Brandenburg Academy of Sciences since 2001. He is also a member of the International Academy of Food Science and Technology and the German Academy of Science and Engineering. Helmar Schubert is a founding member of the International Association for Engineering and Food IAEF and since 2004 Chairman of the European Federation of Chemical Engineering EFCE Section on Food. In addition, he has worked as an author. The European.