Radio Frequency Heating In Food Processing

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Radio-Frequency Heating in Food Processing

George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
Radio Frequency Heating in Food Processing Book PDF

Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
Publisher : CRC Press
Page : 426 pages
File Size : 50,9 Mb
Release : 2014-12-04
Category : Technology & Engineering
ISBN : 9781439837047

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Radio-Frequency Heating in Food Processing by George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang Pdf

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products Describes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heating Discusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation models Provides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-Ω designs for RF heaters and applicators Uses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicators Examines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafood Explores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to table Radio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

Applications of Radio Frequency Heating in Food Processing

Shaojin Wang,Rui Li
Applications of Radio Frequency Heating in Food Processing Book PDF

Author : Shaojin Wang,Rui Li
Publisher : Mdpi AG
Page : 0 pages
File Size : 42,9 Mb
Release : 2023-04-10
Category : Science
ISBN : 3036572341

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Applications of Radio Frequency Heating in Food Processing by Shaojin Wang,Rui Li Pdf

Radiofrequency (RF) heating has been identified as one potential thermal treatment method with which to replace chemical fumigation and other conventional thermal methods because it is relatively easy to apply and leaves no chemical residues. RF equipment is commercially available today and is commonly used by the baking industry for the final drying of crackers, as well as by other industries. It involves the direct transfer of electromagnetic energy into bulk materials, providing fast and volumetric heating. This Special Issue aims to focus on recent developments in and applications of RF heating in food processing, such as disinfestation, drying, pasteurization, sterilization, temping, and thawing. This Special Issue will provide major methods, research strategies, and protocols used in the development of environmentally friendly food processes based on RF energy.

Electromagnetic Technologies in Food Science

Vicente M. Gómez-López,Rajeev Bhat
Electromagnetic Technologies in Food Science Book PDF

Author : Vicente M. Gómez-López,Rajeev Bhat
Publisher : John Wiley & Sons
Page : 469 pages
File Size : 46,5 Mb
Release : 2021-12-13
Category : Technology & Engineering
ISBN : 9781119759515

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Electromagnetic Technologies in Food Science by Vicente M. Gómez-López,Rajeev Bhat Pdf

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Advances in Bioprocessing Engineering

Xiusheng Harrison Yang,Juming Tang
Advances in Bioprocessing Engineering Book PDF

Author : Xiusheng Harrison Yang,Juming Tang
Publisher : World Scientific
Page : 184 pages
File Size : 51,7 Mb
Release : 2002-05-22
Category : Science
ISBN : 9789814490566

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Advances in Bioprocessing Engineering by Xiusheng Harrison Yang,Juming Tang Pdf

This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields. The topics covered in the book include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging lines. Each chapter begins with a general background review with important references, and ends with the latest results from each research laboratory. Contents:Microwave Heating in Food Processing (J Tang et al.)Improving Safety and Quality of Orange Juice by Pulse Electric Field Processing (Q H Zhang et al.)High-Speed Machine Vision Inspection for On-Line Sorting of Fresh Fruit and Vegetables (Y Tao & Z Wen)Machine Vision Techniques for Defect Inspection on Fruit Packing Lines (Y Tao & Z Wen)Highly Refined Cellulose from Agricultural Fibrous By-Products (R R Ruan & P L Chen)Biodegradable Plastics from Renewable Biomaterials (S X Sun) Readership: Graduate students and advanced undergraduate students in food and bioprocessing engineering, researchers in related fields, government administrators, and businessmen in agriculture and food science, technology, engineering and business development. Keywords:Microwave;Pulse Electric Field;Sterilization;Pasteurization;Machine Vision;Sorting;Biomaterials, Refined Cellulose;Biodegradable Materials;Plastics;Microwave Heating;Dieletric Properties;Imaging Processing;Machine Vision;Color Sorting;Agricultural By-Products;Bioploymers;Biodegradable Plastics

Thermal Technologies in Food Processing

P Richardson
Thermal Technologies in Food Processing Book PDF

Author : P Richardson
Publisher : Elsevier
Page : 311 pages
File Size : 48,5 Mb
Release : 2001-04-24
Category : Technology & Engineering
ISBN : 9781855736610

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Thermal Technologies in Food Processing by P Richardson Pdf

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

Ohmic Heating in Food Processing

Hosahalli S. Ramaswamy,Michele Marcotte,Sudhir Sastry,Khalid Abdelrahim
Ohmic Heating in Food Processing Book PDF

Author : Hosahalli S. Ramaswamy,Michele Marcotte,Sudhir Sastry,Khalid Abdelrahim
Publisher : CRC Press
Page : 518 pages
File Size : 51,6 Mb
Release : 2014-02-14
Category : Technology & Engineering
ISBN : 9781420071092

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Ohmic Heating in Food Processing by Hosahalli S. Ramaswamy,Michele Marcotte,Sudhir Sastry,Khalid Abdelrahim Pdf

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics,

Thermal Food Processing

Da-Wen Sun
Thermal Food Processing Book PDF

Author : Da-Wen Sun
Publisher : CRC Press
Page : 677 pages
File Size : 53,5 Mb
Release : 2012-05-16
Category : Science
ISBN : 9781439876794

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Thermal Food Processing by Da-Wen Sun Pdf

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Heat Transfer in Food Processing

S. Yanniotis
Heat Transfer in Food Processing Book PDF

Author : S. Yanniotis
Publisher : WIT Press
Page : 289 pages
File Size : 41,8 Mb
Release : 2007
Category : Technology & Engineering
ISBN : 9781853129322

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Heat Transfer in Food Processing by S. Yanniotis Pdf

Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.

Microwave and Radio Frequency Heating in Food and Beverages

Tatiana Koutchma
Microwave and Radio Frequency Heating in Food and Beverages Book PDF

Author : Tatiana Koutchma
Publisher : Academic Press
Page : 174 pages
File Size : 48,7 Mb
Release : 2022-10-06
Category : Technology & Engineering
ISBN : 9780128187166

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Microwave and Radio Frequency Heating in Food and Beverages by Tatiana Koutchma Pdf

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

Emerging Thermal Processes in the Food Industry

Seid Mahdi Jafari
Emerging Thermal Processes in the Food Industry Book PDF

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Page : 398 pages
File Size : 42,7 Mb
Release : 2022-11-20
Category : Technology & Engineering
ISBN : 9780128233856

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Emerging Thermal Processes in the Food Industry by Seid Mahdi Jafari Pdf

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. Explores new opportunities in food processing through emerging thermal processes Discusses different alternatives for emerging thermal processing operations Helps improve the quality and safety of food products

Emerging Technologies for Food Processing

Da-Wen Sun
Emerging Technologies for Food Processing Book PDF

Author : Da-Wen Sun
Publisher : Elsevier
Page : 666 pages
File Size : 55,6 Mb
Release : 2014-08-14
Category : Technology & Engineering
ISBN : 9780124104815

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Emerging Technologies for Food Processing by Da-Wen Sun Pdf

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Application of Novel Thermal Technology in Foods Processing

Indrawati Oey,Sze Ying Leong
Application of Novel Thermal Technology in Foods Processing Book PDF

Author : Indrawati Oey,Sze Ying Leong
Publisher : Mdpi AG
Page : 176 pages
File Size : 43,8 Mb
Release : 2022-01-29
Category : Technology & Engineering
ISBN : 3036530029

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Application of Novel Thermal Technology in Foods Processing by Indrawati Oey,Sze Ying Leong Pdf

Advanced and novel thermal technologies, such as ohmic heating, dielectric heating (e.g., microwave heating and radio frequency heating), and inductive heating, have been developed to improve the effectiveness of heat processing whilst guaranteeing food safety and eliminating undesirable impacts on the organoleptic and nutritional properties of foods. Novel thermal technologies rely on heat generation directly inside foods, which has implications for improving the overall energy efficiency of the heating process itself. The use of novel thermal technologies is dependent on the complexity and inherent properties of the food materials of interest (e.g., thermal conductivity, electrical resistance, water content, pH, rheological properties, food porosity, and presence of particulates). Moreover, there is a need to address the combined use of thermal processing with emerging technologies such as pulsed electric fields, high hydrostatic pressure, and ultrasound to complement the conventional thermal processing of fluid or solid foods. This Special Issue provides readers with an overview of the latest applications of various novel technologies in food processing. A total of eight cutting-edge original research papers and one comprehensive review paper discussing novel processing technologies from the perspectives of food safety, sustainability, process engineering, (bio)chemical changes, health, nutrition, sensory issues, and consumers are covered in this Special Issue.

Advances in Thermal and Non-Thermal Food Preservation

Gaurav Tewari,Vijay Juneja
Advances in Thermal and Non Thermal Food Preservation Book PDF

Author : Gaurav Tewari,Vijay Juneja
Publisher : John Wiley & Sons
Page : 296 pages
File Size : 54,7 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276600

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Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari,Vijay Juneja Pdf

Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

Innovative Technologies in Beverage Processing

Ingrid Aguilo-Aguayo,Lucia Plaza
Innovative Technologies in Beverage Processing Book PDF

Author : Ingrid Aguilo-Aguayo,Lucia Plaza
Publisher : John Wiley & Sons
Page : 338 pages
File Size : 55,6 Mb
Release : 2017-08-07
Category : Technology & Engineering
ISBN : 9781118929377

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Innovative Technologies in Beverage Processing by Ingrid Aguilo-Aguayo,Lucia Plaza Pdf

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

Conventional and Advanced Food Processing Technologies

Suvendu Bhattacharya
Conventional and Advanced Food Processing Technologies Book PDF

Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
Page : 754 pages
File Size : 51,6 Mb
Release : 2014-11-17
Category : Technology & Engineering
ISBN : 9781118406328

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Conventional and Advanced Food Processing Technologies by Suvendu Bhattacharya Pdf

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.