June 18, 2021

Download Ebook Free Microwave And Radio Frequency Heating In Food And Beverages

Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages
Author : Tatiana Koutchma
Publisher : Academic Press
Release Date : 2021-12-15
Category : Technology & Engineering
Total pages :264
GET BOOK

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
Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
Publisher : CRC Press
Release Date : 2014-12-04
Category : Technology & Engineering
Total pages :422
GET BOOK

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
Author : M. Willert-Porada
Publisher : Springer Science & Business Media
Release Date : 2007-05-17
Category : Technology & Engineering
Total pages :792
GET BOOK

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.

Radio-Frequency Heating in Food Processing

Radio-Frequency Heating in Food Processing
Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
Publisher : CRC Press
Release Date : 2014-12-04
Category : Technology & Engineering
Total pages :422
GET BOOK

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

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
Author : David Kilcast,Persis Subramaniam
Publisher : Elsevier
Release Date : 2011-04-08
Category : Technology & Engineering
Total pages :864
GET BOOK

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
Author : Özlem Tokuşoğlu,Barry G. Swanson
Publisher : CRC Press
Release Date : 2014-12-01
Category : Technology & Engineering
Total pages :484
GET BOOK

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
Author : Anonim
Publisher : Unknown
Release Date : 1991
Category : Food industry and trade
Total pages :129
GET BOOK

Thomas Food & Beverage Market Place, 2006

Thomas Food & Beverage Market Place, 2006
Author : Laura Mars-Proietti
Publisher : Grey House Publishing
Release Date : 2005-10
Category : Business & Economics
Total pages :129
GET BOOK

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
Author : A. Turtell
Publisher : Unknown
Release Date : 1986
Category : Food industry and trade
Total pages :96
GET BOOK

Microwaves

Microwaves
Author : Jacques Thuéry
Publisher : Artech House Microwave Library
Release Date : 1992
Category : Technology & Engineering
Total pages :670
GET BOOK

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
Author : Laurentia T. Marschoun
Publisher : Unknown
Release Date : 1998
Category :
Total pages :380
GET BOOK

Physical Principles of Food Preservation

Physical Principles of Food Preservation
Author : Marcus Karel,Owen R. Fennema,Daryl B. Lund
Publisher : CRC Press
Release Date : 1975
Category : Food
Total pages :474
GET BOOK

Analysis of Temperature Redistribution in Model Food During Pulsed Microwave Heating

Analysis of Temperature Redistribution in Model Food During Pulsed Microwave Heating
Author : Huai-Wen Yang
Publisher : Unknown
Release Date : 2002
Category :
Total pages :197
GET BOOK

Energy Technology Status Report

Energy Technology Status Report
Author : Anonim
Publisher : Unknown
Release Date : 1992
Category : Electric power-plants
Total pages :129
GET BOOK

PC

PC
Author : Anonim
Publisher : Unknown
Release Date : 1989-12
Category : IBM microcomputers
Total pages :129
GET BOOK