Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations.
Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with food processing operations and equipment.
1. 1 Introduction to emerging thermal food processes - p. 1 2. 2 Principles of infrared heating in food processing and preservation - p. 33 3. 3 Infrared processing equipment for the food industry - p. 47 4. 4 Applications of infrared processing in the food industry - p. 63 5. 5 Principles of microwave heating for the food industry - p. 95 6. 6 Microwave heating equipment for the food industry - p. 119 7. 7 Application of microwave processing in the food industry - p. 165 8. 7.1: Introduction: transport phenomena during food dehydration - p. 166 9. 7.2: Osmotic dehydration. Mass transfer - p. 170 10. 7.3: Microwave dehydration. Mass and energy transfer - p. 175 11. 7.4: Mathematical modeling of osmotic-microwave process. Food properties - p. 180 12. 7.5: Numerical solution - p. 192 13. 7.6: Validation - p. 196 14. 7.7: Conclusions - p. 221 15. 8 Principles of Ohmic heating for the food industry - p. 229 16. 9 Ohmic heating equipment for the food industry - p. 245 17. 10 Application of Ohmic heating in the food industry - p. 261 18. 11 Principles of radiofrequency processing in the food industry - p. 289 19. 12 Radio frequency processing equipment for the food industry - p. 313 20. 13 Application of radio-frequency processing in the food industry - p. 343 21. Index - p. 375
Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations.
Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with food processing operations and equipment.
1. 1 Introduction to emerging thermal food processes - p. 1 2. 2 Principles of infrared heating in food processing and preservation - p. 33 3. 3 Infrared processing equipment for the food industry - p. 47 4. 4 Applications of infrared processing in the food industry - p. 63 5. 5 Principles of microwave heating for the food industry - p. 95 6. 6 Microwave heating equipment for the food industry - p. 119 7. 7 Application of microwave processing in the food industry - p. 165 8. 7.1: Introduction: transport phenomena during food dehydration - p. 166 9. 7.2: Osmotic dehydration. Mass transfer - p. 170 10. 7.3: Microwave dehydration. Mass and energy transfer - p. 175 11. 7.4: Mathematical modeling of osmotic-microwave process. Food properties - p. 180 12. 7.5: Numerical solution - p. 192 13. 7.6: Validation - p. 196 14. 7.7: Conclusions - p. 221 15. 8 Principles of Ohmic heating for the food industry - p. 229 16. 9 Ohmic heating equipment for the food industry - p. 245 17. 10 Application of Ohmic heating in the food industry - p. 261 18. 11 Principles of radiofrequency processing in the food industry - p. 289 19. 12 Radio frequency processing equipment for the food industry - p. 313 20. 13 Application of radio-frequency processing in the food industry - p. 343 21. Index - p. 375
