عنوان

Radio-frequency heating in food processing :

1439837058

9781439837054

b570960

Radio-frequency heating in food processing :

[Book]

principles and applications

edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang.

Boca Raton

CRC Press, [

2015]

(xviii, 404 pages) : illustrations

Electro-technologies for food processing series.

Previously issued in print: 2011.

Front Cover; Contents; Series Preface; Preface; Editors; Contributors; Chapter 1: Principles of Radio-Frequency and Microwave Heating; Chapter 2: Radio-Frequency and Microwave Applications : Similarities, Advantages, and Limitations; Chapter 3: Temperature Measurement in Radio-Frequency Applications; Chapter 4: Dielectric Properties of Agricultural Products : Fundamental Principles, Influencing Factors, and Measurement Techniques; Chapter 5: Electrical Conductivity Effect on Dielectric Properties and Radio-Frequency Heating; Chapter 6: Industrial Radio-Frequency Heater. Chapter 7: RF 50 [omega] Technology versus Variable-Frequency RF TechnologyChapter 8: Analysis of Radio-Frequency Industrial Heating Systems Using Computational Techniques; Chapter 9: Modeling Electro-Assisted Processing Using Computational Fluid Dynamics; Chapter 10: Radio-Frequency Heating Effects on Microbial Destruction; Chapter 11: Effect of Radio-Frequency Heating on Food Quality Factors; Chapter 12: Radio-Frequency Drying of Food Materials; Chapter 13: Radio-Frequency Baking and Roasting of Food Products; Chapter 14: Radio-Frequency Thawing and Tempering. Chapter 15: Radio-Frequency Pasteurization and Sterilization of Packaged FoodsChapter 16: Radio-Frequency Heating of Dry Foods and Agricultural Commodities; Chapter 17: Applications of Radio-Frequency Heating to Meat, Fish, and Poultry Products; Chapter 18: Application of Radio-Frequency Heating of Milk and Dairy Products; Chapter 19: RF Treatment of Fresh Fruits and Vegetables; Chapter 20: RF Deinfestation (Pest Control) of Agricultural Products; Chapter 21: Radio Frequency Treatment of Food-Related Materials, Waste, and By-Products.

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference:Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural productsDescribes fiber-optics temperatur.

Food -- Effect of heat on.

Food industry and trade -- Technological innovations.

Induction heating.

edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang.

George B Awuah

Hosahalli S Ramaswamy

Juming Tang

[Book]

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