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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Yes, you can access Radio-Frequency Heating in Food Processing by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang, George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

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Publisher

Year

Print ISBN

eBook ISBN

Edition

Topic

Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

Front Cover
Contents
Series Preface
Preface
Editors
Contributors
Chapter 1: Principles of Radio-Frequency and Microwave Heating
Chapter 2: Radio-Frequency and Microwave Applications : Similarities, Advantages, and Limitations
Chapter 3: Temperature Measurement in Radio-Frequency Applications
Chapter 4: Dielectric Properties of Agricultural Products : Fundamental Principles, Influencing Factors, and Measurement Techniques
Chapter 5: Electrical Conductivity Effect on Dielectric Properties and Radio-Frequency Heating
Chapter 6: Industrial Radio-Frequency Heater
Chapter 7: RF 50 Ω Technology versus Variable-Frequency RF Technology
Chapter 8: Analysis of Radio-Frequency Industrial Heating Systems Using Computational Techniques
Chapter 9: Modeling Electro-Assisted Processing Using Computational Fluid Dynamics
Chapter 10: Radio-Frequency Heating Effects on Microbial Destruction
Chapter 11: Effect of Radio-Frequency Heating on Food Quality Factors
Chapter 12: Radio-Frequency Drying of Food Materials
Chapter 13: Radio-Frequency Baking and Roasting of Food Products
Chapter 14: Radio-Frequency Thawing and Tempering
Chapter 15: Radio-Frequency Pasteurization and Sterilization of Packaged Foods
Chapter 16: Radio-Frequency Heating of Dry Foods and Agricultural Commodities
Chapter 17: Applications of Radio-Frequency Heating to Meat, Fish, and Poultry Products
Chapter 18: Application of Radio-Frequency Heating of Milk and Dairy Products
Chapter 19: RF Treatment of Fresh Fruits and Vegetables
Chapter 20: RF Deinfestation (Pest Control) of Agricultural Products
Chapter 21: Radio Frequency Treatment of Food-Related Materials, Waste, and By-Products
Chapter 22: Radio Frequency in Packaging, Inventory Control, and Tracking in the Food-Processing Industry
Back Cover

About this book

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Table of contents