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Full Description
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.
Contents
Principles of Radio-Frequency and Microwave Heating. Radio-Frequency and Microwave Applications: Similarities, Advantages, and Limitations. Temperature Measurement in Radio-Frequency Applications. Dielectric Properties of Agricultural Products: Fundamental Principles, Influencing Factors, and Measurement Techniques. Electrical Conductivity Effect on Dielectric Properties and Radio-Frequency Heating. The Industrial Radio-Frequency Heater. The RF 50 Ω Technology versus Variable-Frequency RF Technology. Analysis of Radio-Frequency Industrial Heating Systems Using Computational Techniques. Modeling Electro-Assisted Processing Using Computational Fluid Dynamics. Radio Frequency Heating Effects on Microbial Destruction. Effect of Radio-Frequency Heating on Food Quality Factors. Radio-Frequency Drying of Food Materials. Radio-Frequency Baking and Roasting of Food Products. Radio-Frequency Thawing and Tempering. Radio-Frequency Pasteurization and Sterilization of Packaged Foods. Radio-Frequency Heating of Dry Foods and Agricultural Commodities. Applications of Radio-Frequency Heating to Meat, Fish, and Poultry Products. Application of Radio-Frequency Heating of Milk and Dairy Products. RF Treatment of Fresh Fruits and Vegetables. RF Deinfestation (Pest Control) of Agricultural Products. Radio Frequency Treatment of Food-Related Materials, Waste, and By-Products. Radio Frequency in Packaging, Inventory Control, and Tracking in the Food-Processing Industry.
