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Microwave And Radio Frequency Heating In Food And Beverages

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Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages Book
Author : Tatiana Koutchma
Publisher : Academic Press
Release : 2021-12-15
ISBN : 9780128187159
Language : En, Es, Fr & De

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Book Description :

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

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 : 143983704X
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 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 monitoring temperature during RF and microwave heating Discusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation models Provides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-Ω designs for RF heaters and applicators Uses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicators Examines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafood Explores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to table Radio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

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.

Processing and Sustainability of Beverages

Processing and Sustainability of Beverages Book
Author : Alexandru Grumezescu,Alina Maria Holban
Publisher : Woodhead Publishing
Release : 2018-12-07
ISBN : 0128156996
Language : En, Es, Fr & De

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Book Description :

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 both alcoholic and nonalcoholic beverages. Covers a broad range of beverage products to increase knowledge of quality improvement and product development Presents novel food processing technologies on beverage antioxidants Offers sustainable management strategies for implementing added value in beverage products

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

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies Book
Author : Özlem Tokuşoğlu,Barry G. Swanson
Publisher : CRC Press
Release : 2014-12-01
ISBN : 1466507241
Language : En, Es, Fr & De

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Book Description :

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 discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus on improving the quality and retaining bioactive constituents of fruits and vegetables and improving the quality of dairy, egg, meat, and seafood products with HHP. Broad in scope, the book also reviews the modeling and simulations of HHP inactivation of microorganisms and the relative effects of HHP processing on food allergies and intolerances. It then discusses improving food functionality with PEF processes in dairy and egg products, fruit juices, and wine. A chapter attending to industrial applications of HHP and PEF systems and potential commercial quality and shelf life of food products concludes this discussion. During the past decade, novel processing technologies including HHP, ultrasound, PEF, and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. Successful research and identification of economic benefits, including energy and water conservation as well as demonstrated safety and fresh-like quality attributes will improve consumer perception of nonthermal technologies and result in further development by the food industry around the world. In an in-depth exploration of these novel technologies, the book gives you the skills for product development and improvement.

Food Processing

Food Processing Book
Author : Anonim
Publisher : Unknown
Release : 1991
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Processing book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Thomas Food Beverage Market Place 2006

Thomas Food   Beverage Market Place  2006 Book
Author : Laura Mars-Proietti
Publisher : Grey House Publishing
Release : 2005-10
ISBN : 9781592370986
Language : En, Es, Fr & De

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Book Description :

The second volume of the Thomas Food & Beverage Market Place contains Equipment & Supply Companies, Transportation, Warehouses and Wholesalers.

Microwaves Their Commercial Applications Properties and Effects

Microwaves   Their Commercial Applications  Properties and Effects Book
Author : A. Turtell
Publisher : Unknown
Release : 1986
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Microwaves Their Commercial Applications Properties and Effects book written by A. Turtell, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Microwaves

Microwaves Book
Author : Jacques Thuéry
Publisher : Artech House Microwave Library
Release : 1992
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This book deals with all aspects of industrial, scientififc and medical (ISM) applications of microwaves. The text covers not only the theoretical and applied aspects of electromagnetism, but also explores current research, industrial considerations and historical and regulatory issues.

Thermal and Dielectric Properties of Cheddar Cheese

Thermal and Dielectric Properties of Cheddar Cheese Book
Author : Laurentia T. Marschoun
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Thermal and Dielectric Properties of Cheddar Cheese book written by Laurentia T. Marschoun, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

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 :

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 as measuring pressure and temperature in food process control, modelling and simulating thermal processes, and analysis and control for food quality. The new technologies they consider are radio frequency, microwave, infrared, instant and high-heat infusion, ohmic, and combined high-pressure thermal treatment. Cooling and freezing are not covered. c. Book News Inc.

Physical Principles of Food Preservation

Physical Principles of Food Preservation Book
Author : Marcus Karel,Owen R. Fennema,Daryl B. Lund
Publisher : CRC Press
Release : 1975
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Physical Principles of Food Preservation book written by Marcus Karel,Owen R. Fennema,Daryl B. Lund, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Energy Technology Status Report

Energy Technology Status Report Book
Author : Anonim
Publisher : Unknown
Release : 1992
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Energy Technology Status Report book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

PC

PC Book
Author : Anonim
Publisher : Unknown
Release : 1989-12
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download PC book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food in Theory and Practice

Food in Theory and Practice Book
Author : Eva Medved
Publisher : Unknown
Release : 1978
ISBN : 9780916434243
Language : En, Es, Fr & De

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Book Description :

This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions -- covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. For those in food science, dietetics, and nutrition careers.

Encyclopedia of Life Support Systems

Encyclopedia of Life Support Systems Book
Author : Gustavo V. Barbosa-Cánovas
Publisher : United Nations Educational
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

The Technological Front in the Food and Fiber Economy

The Technological Front in the Food and Fiber Economy Book
Author : Kermit Molyneaux Bird
Publisher : Unknown
Release : 1968
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Technological Front in the Food and Fiber Economy book written by Kermit Molyneaux Bird, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.