Radio-Frequency Heating in Food Processing

Principles and Applications

422 Seiten, Hardcover

Kurzbeschreibung des Verlags

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-¿ 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.

• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie Lebensmittel- und Getränketechnologie Lebensmittel- und Getränkeverarbeitung
• ISBN: 9781439837047
• Sprache: Englisch
• Erscheinungsdatum: 04.12.2014
• Größe: 258 x 177 mm
• Verlag: CRC Press
• Herausgegeben von: George B Awuah, Hosahalli S Ramaswamy, Juming Tang