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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
Academics and R&D personnel in the food industry, food processors. Farmers, undergraduate and postgraduate students and industrial operators
Introduction and brief history of MW and RF heating
Chapter 1: Introduction to basic principles and mechanisms of electromagnetic heating technologies
Magnetic induction 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
Color and flavor
Essential vitamins and nutrients
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
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
Savings from Processing Changes and Improvements
Conclusions and Future Outlook
- No. of pages:
- © Academic Press 2021
- 1st December 2021
- Academic Press
- Paperback ISBN:
Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.
Research Scientist, Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Canada; Graduate Faculty member, University of Guelph, Canada
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