microwave and radio frequency heating in food and beverages

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Radio Frequency Heating in Food Processing
Author :
Publisher : CRC Press
Release Date :
ISBN 10 : 1439837058
Pages : 422 pages
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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

Radio 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

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Advances 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

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Microwave 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

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Thermal Technologies in Food Processing

Contributors mostly from European companies but also from some universities there and in the US describe the application of traditional retort technologies and continuous heat processes to preserve or alter food, and some of the new technologies that are emerging. They also look at measurement and control from such perspectives

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Heat Transfer in Food Processing

Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.

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Introduction to Advanced Food Process Engineering

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

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Handbook of Food Process Design  2 Volume Set

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and

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The Microwave Processing of Foods

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,

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Progress in Food Preservation

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as

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Food Processing

Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing,

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Advances in Bioprocessing Engineering

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

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Global Climate Change

Download or read online Global Climate Change written by California Energy Commission. Technology Evaluation Office, published by Unknown which was released on 1991. Get Global Climate Change Books now! Available in PDF, ePub and Kindle.

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Microwave RF Applicators and Probes for Material Heating  Sensing  and Plasma Generation

Interactions of electromagnetic fields with materials at high frequencies have given rise to a vast array of practical applications in industry, science, medicine, and consumer markets. Applicators or probes, which are the front end of these systems, provide the field that interacts with the material. This book takes an integrated

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Encyclopedia of Agrophysics

This Encyclopedia of Agrophysics will provide up-to-date information on the physical properties and processes affecting the quality of the environment and plant production. It will be a "first-up" volume which will nicely complement the recently published Encyclopedia of Soil Science, (November 2007) which was published in the same series. In a

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Thermal Food Processing

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

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