Microwave and Radio Frequency Heating in Food and Beverages (ePub)

Name: Microwave and Radio Frequency Heating in Food and Beverages
Brand: Elsevier Science & Techn.
SKU: 145319009
Price: 113.00 EUR
Availability: OnlineOnly

(Sprache: Englisch)

Autor: Tatiana Koutchma

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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...

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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

Autoren-Porträt von Tatiana Koutchma

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.

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Autor: Tatiana Koutchma
2022, 172 Seiten, Englisch
Verlag: Elsevier Science & Techn.
ISBN-10: 0128187166
ISBN-13: 9780128187166
Erscheinungsdatum: 06.10.2022

Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.

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Dateiformat: ePub
Größe: 7.38 MB
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