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Microwave And Rf Heating In The Food Industry
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Book Synopsis Radio-Frequency Heating in Food Processing by : George B. Awuah
Download or read book Radio-Frequency Heating in Food Processing written by George B. Awuah and published by CRC Press. This book was released on 2014-12-04 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Microwave and R.F. Heating in the Food Industry by :
Download or read book Microwave and R.F. Heating in the Food Industry written by and published by . This book was released on 1971 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Electromagnetic Technologies in Food Science by : Vicente M. Gómez-López
Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López and published by John Wiley & Sons. This book was released on 2021-12-13 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Book Synopsis Heat Transfer in Food Processing by : S. Yanniotis
Download or read book Heat Transfer in Food Processing written by S. Yanniotis and published by WIT Press. This book was released on 2007 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Book Synopsis Microwave and Radio Frequency Heating in Food and Beverages by : Tatiana Koutchma
Download or read book Microwave and Radio Frequency Heating in Food and Beverages written by Tatiana Koutchma and published by Academic Press. This book was released on 2022-10-06 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). Provides basic principles and mechanisms of electromagnetic heating and microwave Explores microwave and radio-frequency (RF) effects on quality and nutrients in foods Presents the commercial applications of microwave and RF heating in the pasteurization and sterilization of foods and beverages
Book Synopsis Advances In Bio-processing Engineering by : Juming Tang
Download or read book Advances In Bio-processing Engineering written by Juming Tang and published by World Scientific. This book was released on 2002-05-22 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields.The topics covered in the book include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging lines. Each chapter begins with a general background review with important references, and ends with the latest results from each research laboratory.
Book Synopsis Microwave and R.F. Heating in the Food Industry by :
Download or read book Microwave and R.F. Heating in the Food Industry written by and published by . This book was released on 1971 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Microwave Processing of Foods by : Marc Regier
Download or read book The Microwave Processing of Foods written by Marc Regier and published by Woodhead Publishing. This book was released on 2016-11-01 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Book Synopsis Thermal Technologies in Food Processing by : P Richardson
Download or read book Thermal Technologies in Food Processing written by P Richardson and published by Elsevier. This book was released on 2001-04-24 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.
Book Synopsis Microwaves in the Food Processing Industry by : Robert V. Decareau
Download or read book Microwaves in the Food Processing Industry written by Robert V. Decareau and published by . This book was released on 1985 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Background of the development of microwave heating technology; Dielectric properties of food Richard E. Mudgett; Modeling microwave heating characteristics Richard E. Mudgett; Conveyorized microwave equipments; Dehydration; Freeze-drying; Processing of meat and meat products; Blanching; Baking; Thawing; Pasteurization and sterilization; Future prospects for microwave processing: Where do we go from here?
Book Synopsis Applications of Radio Frequency Heating in Food Processing by : Shaojin Wang
Download or read book Applications of Radio Frequency Heating in Food Processing written by Shaojin Wang and published by Mdpi AG. This book was released on 2023-04-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Radiofrequency (RF) heating has been identified as one potential thermal treatment method with which to replace chemical fumigation and other conventional thermal methods because it is relatively easy to apply and leaves no chemical residues. RF equipment is commercially available today and is commonly used by the baking industry for the final drying of crackers, as well as by other industries. It involves the direct transfer of electromagnetic energy into bulk materials, providing fast and volumetric heating. This Special Issue aims to focus on recent developments in and applications of RF heating in food processing, such as disinfestation, drying, pasteurization, sterilization, temping, and thawing. This Special Issue will provide major methods, research strategies, and protocols used in the development of environmentally friendly food processes based on RF energy.
Book Synopsis Emerging Thermal Processes in the Food Industry by : Seid Mahdi Jafari
Download or read book Emerging Thermal Processes in the Food Industry written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2022-11-20 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with food processing operations and equipment. Explores new opportunities in food processing through emerging thermal processes Discusses different alternatives for emerging thermal processing operations Helps improve the quality and safety of food products
Book Synopsis Microwave and Radio-Frequency Technologies in Agriculture by : Mohan V. Jacob
Download or read book Microwave and Radio-Frequency Technologies in Agriculture written by Mohan V. Jacob and published by Walter de Gruyter GmbH & Co KG. This book was released on 2016-02-22 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Humanity's ability to produce enough food is mostly due to adoption of new methods and technologies by the agricultural industries as they became available. New information, communication and high speed processing and precision agriculture technologies have the potential to transform the agricultural industry. These technologies incorporate radio-frequency and microwave radiation into their systems. This book presents an overview of how these technologies are being used in agricultural systems. The main purpose of the book is to provide a glimpse of what is possible and encourage practitioners in the engineering and agricultural industries to explore how radio-frequency and microwave systems might further enhance the agricultural industry. The authors have extensive experience in agricultural and microwave engineering, instrumentation and communication systems.
Book Synopsis Advances in Microwave and Radio Frequency Processing by : M. Willert-Porada
Download or read book Advances in Microwave and Radio Frequency Processing written by M. Willert-Porada and published by Springer Science & Business Media. This book was released on 2007-05-17 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prometheus brought fire to mankind Arthur R. von Hippel “Dielectrics and Waves”, 1954 Our contribution? There are only few areas of research and development of a comparable scientific and technological extension as microwave and high frequency processing. “Pr- essing” means not only application of radiation of 300 MHz to 300 GHz f- quency to synthesis, heating or ionisation of matter but also generation, transm- sion and detection of microwave and radio frequency radiation. Microwave and high frequency sources positioned in the orbit are the foun- tion of modern satellite telecommunication systems, gyrotron tubes being pr- ently developed in different countries all over the world will most probably be the major devices to open up a new era of energy supply to mankind be means of - sion plasma. Although initiated by military purposes during the Second World War (RADAR, Radio Detection and Ranging), microwave and high frequency utilisation has spread over almost every important aspect of normal day life since than, from individual mobile phones and kitchen microwave ovens to industrial food processing, production of composites as sustainable building materials, green chemistry, medical applications and finally infrastructure installations like GPS and Galileo, to name only few examples. These different areas of microwave and high frequency radiation application can not be unified within one group of scientists and technologists. There are s- eral distinguished communities active e.g., in the area of telecommunication s- tems, strong microwaves for fusion plasma or plasma based materials processing.
Book Synopsis Microwave Processing of Foods: Challenges, Advances and Prospects by : Anubhav Pratap-Singh
Download or read book Microwave Processing of Foods: Challenges, Advances and Prospects written by Anubhav Pratap-Singh and published by Springer Nature. This book was released on with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Thermal Food Processing by : Da-Wen Sun
Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2012-05-16 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an
Book Synopsis Ohmic Heating in Food Processing by : Hosahalli S. Ramaswamy
Download or read book Ohmic Heating in Food Processing written by Hosahalli S. Ramaswamy and published by CRC Press. This book was released on 2014-02-14 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics,
