Microwave and Radio Frequency Heating in Food and Beverages /

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 magne...

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Bibliographic Details

Main Author:	Koutchma, Tatiana N. (Author)
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	London, United Kingdom : Elsevier, Academic Press, [2023]
Subjects:	Radiation preservation of food. Microwave heating. Aliments > Irradiation. Chauffage par micro-ondes. Microwave heating Radiation preservation of food Electronic books.
Online Access:	Connect to the full text of this electronic book