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

Description
Summary:	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).
Physical Description:	1 online resource
Bibliography:	Includes bibliographical references and index.
ISBN:	9780128187166 0128187166 9780128187159 0128187158