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Microwave And Radio Frequency Heating In Food And Beverages

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Radio Frequency Heating in Food Processing

Radio Frequency Heating in Food Processing Book
Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
Publisher : CRC Press
Release : 2014-12-04
ISBN : 1439837058
Language : En, Es, Fr & De

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Book Description :

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

Advances in Microwave and Radio Frequency Processing

Advances in Microwave and Radio Frequency Processing Book
Author : M. Willert-Porada
Publisher : Springer Science & Business Media
Release : 2007-05-17
ISBN : 3540329447
Language : En, Es, Fr & De

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Book Description :

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.

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life Book
Author : David Kilcast,Persis Subramaniam
Publisher : Elsevier
Release : 2011-04-08
ISBN : 0857092545
Language : En, Es, Fr & De

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Book Description :

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 investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing Book
Author : Ingrid Aguilo-Aguayo,Lucia Plaza
Publisher : John Wiley & Sons
Release : 2017-08-07
ISBN : 1118929373
Language : En, Es, Fr & De

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Book Description :

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 acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

Microwave and Radio Frequency Technologies in Agriculture

Microwave and Radio Frequency Technologies in Agriculture Book
Author : Mohan V. Jacob,Graham Brodie,Peter Farrell
Publisher : Walter de Gruyter GmbH & Co KG
Release : 2016-02-22
ISBN : 3110455471
Language : En, Es, Fr & De

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Book Description :

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.

Thermal Technologies in Food Processing

Thermal Technologies in Food Processing Book
Author : P Richardson
Publisher : Taylor & Francis
Release : 2001-05-08
ISBN : 9781855735583
Language : En, Es, Fr & De

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Book Description :

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.

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies Book
Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
Release : 2014-09-26
ISBN : 1118406303
Language : En, Es, Fr & De

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Book Description :

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Progress in Food Preservation

Progress in Food Preservation Book
Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Release : 2012-01-10
ISBN : 1119962021
Language : En, Es, Fr & De

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Book Description :

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 natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Novel Food Processing

Novel Food Processing Book
Author : Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
Publisher : CRC Press
Release : 2016-04-19
ISBN : 9781420071221
Language : En, Es, Fr & De

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Book Description :

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Mathematical Modeling of Food Processing

Mathematical Modeling of Food Processing Book
Author : Mohammed M. Farid
Publisher : CRC Press
Release : 2010-05-21
ISBN : 142005354X
Language : En, Es, Fr & De

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Book Description :

Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces

Ohmic Heating in Food Processing

Ohmic Heating in Food Processing Book
Author : Hosahalli S. Ramaswamy,Michele Marcotte,Sudhir Sastry,Khalid Abdelrahim
Publisher : CRC Press
Release : 2014-02-14
ISBN : 1420071084
Language : En, Es, Fr & De

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Book Description :

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, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications. Divided into nine sections, this volume covers the basics of Ohmic heating, including a historic overview and fundamental principles; electrical conductivity, its importance, factors that influence it, and data modeling; biological effects of electricity on foods and food components, including microorganisms, enzymes, proteins, carbohydrates, and fats; and Ohmic heating behavior and design parameters. The book also deals with issues in Ohmic heating equipment, Ohmic heating modeling issues, and process validation issues. The authors discuss various applications of Ohmic heating applied to different classes of foods, such as muscle foods (meat, poultry, and fish), dairy products, fruits, and vegetables. They also examine commercially successful applications of food products processed by Ohmic heating and considers applications of Ohmic heating where preservation is not the main focus, for example, blanching, Ohmic thawing, and the potential for Ohmic heating for long-duration space missions.

Food Processing Handbook

Food Processing Handbook Book
Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Release : 2012-05-07
ISBN : 3527634371
Language : En, Es, Fr & De

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Book Description :

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Heat Transfer in Food Processing

Heat Transfer in Food Processing Book
Author : S. Yanniotis
Publisher : WIT Press
Release : 2007
ISBN : 1853129321
Language : En, Es, Fr & De

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Book Description :

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

Food Processing Operations Modeling

Food Processing Operations Modeling Book
Author : Soojin Jun,Joseph M. Irudayaraj
Publisher : CRC Press
Release : 2008-11-27
ISBN : 9781420055542
Language : En, Es, Fr & De

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Book Description :

The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effects of food processing on targeted components. This non-destructive testing method virtually eliminates the health risks of under-processed food and maintains high nutritional values that are often lost in overcooked food. Using a task-oriented approach, this second edition discusses basic and advanced modeling tools that allow researchers to predict and prevent worse-case scenarios, perform comprehensive analyses, and optimize system design and efficiency. Contains Selected Applications of Thermal and Non-Thermal Processing Operations NEW TO THIS EDITION: Six new chapters on radio frequency heating, high-pressure processing, pulsed electric field treatment, fouling model on heat exchangers, ozone treatment, and UV radiation Expanded scope to address innovative and up-to-date food processing technologies Numerous real-world case studies Updated information on infrared heating of biological materials and modeling electrical resistance heating of foods Electromagnetic treatments (RF, Infrared, and UV) and fundamentals relative to heat and mass transfer, fluid flow, and stochastic processes Synergistic effect of combined food processing techniques and its numerical simulation Food processing methods are constantly improving in an effort to maintain safe, high-quality, and fresh-tasting products. Providing the theoretical basis for these cutting-edge techniques, this tried-and-tested reference provides indispensable insight into food systems modeling, while exploring applications for further research.

Industrial Drying of Foods

Industrial Drying of Foods Book
Author : Christopher G.J. Baker
Publisher : Springer Science & Business Media
Release : 1997-07-31
ISBN : 9780751403848
Language : En, Es, Fr & De

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Book Description :

Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

Food Processing

Food Processing Book
Author : Stephanie Clark,Stephanie Jung,Buddhi Lamsal
Publisher : John Wiley & Sons
Release : 2014-04-03
ISBN : 1118846281
Language : En, Es, Fr & De

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Book Description :

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Electrotechnologies for Extraction from Food Plants and Biomaterials

Electrotechnologies for Extraction from Food Plants and Biomaterials Book
Author : Eugene Vorobiev,Nikolai Lebovka
Publisher : Springer Science & Business Media
Release : 2009-02-28
ISBN : 9780387793740
Language : En, Es, Fr & De

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Book Description :

Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH techniques preserve the nutritional, functional, structural and sensory properties of products better than conventional extraction technologies. The electrofiltration and electro-osmotic dewatering can be very effective for the separation of bioproducts and dehydration of food wastes. The first source book in the field, this book gives an overview the fundamental principles of electrical techniques, electrophysical properties of foods and agricultural products, application of various emerging electrotechnologies for enhancing the solid-liquid separation and drying processes, extraction techniques of pigments, processing methods of different in-plant tissues and biosolids, electro-osmotic dewatering and electrofiltration of biomaterials, recent industrial- scale gains, and other aspects. Each chapter is complementary to other chapters and addresses the latest efforts in the field.

Handbook of Food Safety Engineering

Handbook of Food Safety Engineering Book
Author : Da-Wen Sun
Publisher : John Wiley & Sons
Release : 2011-11-03
ISBN : 1444355309
Language : En, Es, Fr & De

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Book Description :

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

Spectrum Science Grade 4

Spectrum Science  Grade 4 Book
Author : Spectrum
Publisher : Carson-Dellosa Publishing
Release : 2014-08-15
ISBN : 1483811689
Language : En, Es, Fr & De

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Book Description :

Cultivate a love for science by providing standards-based practice that captures childrenÕs attention. Spectrum Science for grade 4 provides interesting informational text and fascinating facts about energy alternatives, plant and animal classification, and the conservation of matter. --When children develop a solid understanding of science, theyÕre preparing for success. Spectrum Science for grades 3-8 improves scientific literacy and inquiry skills through an exciting exploration of natural, earth, life, and applied sciences. With the help of this best-selling series, your little scientist can discover and appreciate the extraordinary world that surrounds them!