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).
1. Introduction and Brief History of Microwave and Radio Frequency Heating - p. iii 2. Chapter 1. Basic principles and mechanisms of electromagnetic heating technologies for food processing operations - p. 3 3. Chapter 2. Heating characteristics of microwave systems and dielectric properties of foods - p. 29 4. Chapter 3. Microwave heating effects on foodborne and spoilage microorganisms - p. 55 5. Chapter 4. Microwave heating and quality of food - p. 81 6. Chapter 5. Essential aspects of commercialization of applications of microwave and radio frequency heating for foods - p. 113 7. Chapter 6. Economics, energy, safety, and sustainability of microwave and radio frequency heating technologies - p. 137 8. Chapter 7. Conclusions, knowledge gaps, and future prospects - p. 157 9. Index - p. 159
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).
1. Introduction and Brief History of Microwave and Radio Frequency Heating - p. iii 2. Chapter 1. Basic principles and mechanisms of electromagnetic heating technologies for food processing operations - p. 3 3. Chapter 2. Heating characteristics of microwave systems and dielectric properties of foods - p. 29 4. Chapter 3. Microwave heating effects on foodborne and spoilage microorganisms - p. 55 5. Chapter 4. Microwave heating and quality of food - p. 81 6. Chapter 5. Essential aspects of commercialization of applications of microwave and radio frequency heating for foods - p. 113 7. Chapter 6. Economics, energy, safety, and sustainability of microwave and radio frequency heating technologies - p. 137 8. Chapter 7. Conclusions, knowledge gaps, and future prospects - p. 157 9. Index - p. 159
