Microwave and Radio Frequency Heating in Food and Beverages

  • Author : Tatiana Koutchma
  • Publsiher : Academic Press
  • Release : 15 December 2021
  • ISBN : 0128187158
  • Page : 264 pages
  • Rating : 4/5 from 21 voters

Download or read online book entitled Microwave and Radio Frequency Heating in Food and Beverages written by Tatiana Koutchma and published by Academic Press. This book was released on 15 December 2021 with total page 264 pages. Available in PDF, EPUB and Kindle. Get best books that you want by click Get Book Button and Read as many books as you like. 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

Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages
Author: Tatiana Koutchma
Publisher: Academic Press
Relase: 2021-12-15
ISBN: 0128187158
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