LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.
Save up to 30% on print and eBooks.
Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microw… Read more
LIMITED OFFER
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
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).
Introduction and brief history of MW and RF heating
Chapter 1: Introduction to basic principles and mechanisms of electromagnetic heating technologies
Ohmic heating
Magnetic induction heating
Infrared heating
Microwave heating
Radio Frequency heating
Pros and cons of electromagnetic heating technologies
Chapter 2: Characteristics of Microwave and RF Heating
Common heating characteristics
Dielectric properties of foods in MW and RF range
Factors influencing dielectric properties (composition, temperature, moisture content)
Propagation of electromagnetic waves
Chapter 3: Microwave and RF heating effects on pathogenic and spoilage microorganisms including yeasts and molds and their spores
Kinetics of microbial destruction under MW and RF heating
Effect of microwave energy on microorganisms
Effect of RF energy on microorganisms
Chapter 4: Microwave and RF effects on quality and nutrients in foods in comparison with traditional heat treatments
Overall quality
Color and flavor
Enzymes
Essential vitamins and nutrients
Proteins
Chapter 5: Commercial applications of microwave and RF heating for pasteurization and sterilization of foods, ingredients and beverages
Continuous flow systems for liquid products and beverages
Juices
Milk and protein products
Liquid with particles
In-package sterilization and pasteurization
Low moisture products and dry ingredients
Industrial MW and RF pasteurization and sterilization units
Chapter 6. Economics of Microwave and RF Heating
Cost of Capital Equipment
Operation cost
Energy efficiency
Savings from Processing Changes and Improvements
Conclusions and Future Outlook
TK