عنوان

Radio-frequency heating in food processing :

(Number (ISBN

1439837058

(Number (ISBN

9781439837054

Number

b570960

Title Proper

Radio-frequency heating in food processing :

General Material Designation

[Book]

Other Title Information

principles and applications

First Statement of Responsibility

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

Place of Publication, Distribution, etc.

Boca Raton

Name of Publisher, Distributor, etc.

CRC Press, [

Date of Publication, Distribution, etc.

2015]

Specific Material Designation and Extent of Item

(xviii, 404 pages) : illustrations

Series Title

Electro-technologies for food processing series.

Text of Note

Previously issued in print: 2011.

Text of Note

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.

Text of Note

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.

Class number

Book number

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

George B Awuah

Hosahalli S Ramaswamy

Juming Tang

Electronic name

[Book]

Y