Radio-Frequency Heating in Food Processing: Principles and Applications

George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang

December 4, 2014 by CRC Press
Reference - 422 Pages - 192 B/W Illustrations
ISBN 9781439837047 - CAT# K11676
Series: Electro-Technologies for Food Processing Series

USD$224.95

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Features

  • Covers the fundamentals of radio-frequency (RF) heating
  • Explores the use of RF-heating technologies in modern food processing, preservation, and related industries
  • Focuses on industrial and lab-scale applications where RF heating has been employed successfully
  • Supplies an in-depth overview of the fundamental science and engineering principles governing RF applications
  • Provides a solid understanding of industrial RF unit design options, challenges, and opportunities for development

Summary

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.