Radio Frequency Heating in Food Processing

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  • Publisher : CRC Press
  • Release : 04 December 2014
  • ISBN : 9781439837054
  • Page : 422 pages
  • Rating : 4.5/5 from 103 voters

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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

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Radio-Frequency Heating in Food Processing

Radio-Frequency Heating in Food Processing
  • Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
  • Publisher : CRC Press
  • Release Date : 2014-12-04
  • ISBN : 9781439837054
GET THIS BOOKRadio-Frequency Heating in Food Processing

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

Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages
  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Release Date : 2022-11-01
  • ISBN : 9780128187166
GET THIS BOOKMicrowave and Radio Frequency Heating in Food and Beverages

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

Radio-Frequency Heating in Food Processing

Radio-Frequency Heating in Food Processing
  • Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
  • Publisher : CRC Press
  • Release Date : 2014-12-04
  • ISBN : 9781439837047
GET THIS BOOKRadio-Frequency Heating in Food Processing

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 products Describes fiber-optics temperature sensors and their utility in

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release Date : 2011-04-08
  • ISBN : 9780857092540
GET THIS BOOKFood and Beverage Stability and Shelf Life

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also

Advances in Microwave and Radio Frequency Processing

Advances in Microwave and Radio Frequency Processing
  • Author : M. Willert-Porada
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-05-17
  • ISBN : 9783540329442
GET THIS BOOKAdvances in Microwave and Radio Frequency Processing

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

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies
  • Author : Özlem Tokuşoğlu,Barry G. Swanson
  • Publisher : CRC Press
  • Release Date : 2014-12-01
  • ISBN : 9781466507241
GET THIS BOOKImproving Food Quality with Novel Food Processing Technologies

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors

Microwave and Radio-Frequency Technologies in Agriculture

Microwave and Radio-Frequency Technologies in Agriculture
  • Author : Mohan V. Jacob,Graham Brodie,Peter Farrell
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2016-02-22
  • ISBN : 9783110455472
GET THIS BOOKMicrowave and Radio-Frequency Technologies in Agriculture

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

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing
  • Author : Ingrid Aguilo-Aguayo,Lucia Plaza
  • Publisher : John Wiley & Sons
  • Release Date : 2017-05-18
  • ISBN : 9781118929353
GET THIS BOOKInnovative Technologies in Beverage Processing

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • ISBN : 9780128157824
GET THIS BOOKInnovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Encyclopedia of Agricultural, Food, and Biological Engineering

Encyclopedia of Agricultural, Food, and Biological Engineering
  • Author : Dennis R. Heldman,Carmen I. Moraru
  • Publisher : CRC Press
  • Release Date : 2010-10-21
  • ISBN : 9781498711074
GET THIS BOOKEncyclopedia of Agricultural, Food, and Biological Engineering

The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in

Handbook of Food Science, Technology, and Engineering

Handbook of Food Science, Technology, and Engineering
  • Author : Yiu H. Hui
  • Publisher : CRC Press
  • Release Date : 2006
  • ISBN : 9781574445527
GET THIS BOOKHandbook of Food Science, Technology, and Engineering

Engineering and Food for the 21st Century

Engineering and Food for the 21st Century
  • Author : Jorge Welti-Chanes,Jose Miguel Aguilera
  • Publisher : CRC Press
  • Release Date : 2002-03-25
  • ISBN : 9781420010169
GET THIS BOOKEngineering and Food for the 21st Century

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations

Processing and Sustainability of Beverages

Processing and Sustainability of Beverages
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Woodhead Publishing
  • Release Date : 2018-12-07
  • ISBN : 9780128156995
GET THIS BOOKProcessing and Sustainability of Beverages

Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering

Advances in Food Dehydration

Advances in Food Dehydration
  • Author : Cristina Ratti
  • Publisher : CRC Press
  • Release Date : 2008-11-21
  • ISBN : 1420052535
GET THIS BOOKAdvances in Food Dehydration

Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products.

Food Processing Technology

Food Processing Technology
  • Author : P J Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2016-10-04
  • ISBN : 9780081005231
GET THIS BOOKFood Processing Technology

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability).