Radio-Frequency Heating in Food Processing: Principles and Applications

ISBN-13: 9781439837047 / Angielski / Twarda / 2014 / 422 str.

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

Opis

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- 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."

Spis treści

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.