Microwave and radio frequency heating in food and beverages / Tatiana Koutchma.
| Author/creator | Koutchma, Tatiana N. |
| Format | Electronic |
| Publication Info | London, United Kingdom : Elsevier, Academic Press, [2023] |
| Description | viii, 163 pages : illustrations ; 24 cm |
| Supplemental Content | Full text available from Elsevier SD eBook - Agricultural, Biological, and Food Sciences 2022 |
| Subjects |
| Abstract | 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). |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Issued in other form | ebook version : 9780128187166 |
| Genre/form | Electronic books. |
| LCCN | 2022438180 |
| ISBN | 9780128187159 (pbk.) : |
| ISBN | 0128187158 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |