Download Microwave And Radio Frequency Heating In Food And Beverages Book PDF

Download full Microwave And Radio Frequency Heating In Food And Beverages books PDF, EPUB, Tuebl, Textbook, Mobi or read online Microwave And Radio Frequency Heating In Food And Beverages anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

Radio-Frequency Heating in Food Processing

Radio-Frequency Heating in Food Processing
  • Author : George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
  • Publisher :Unknown
  • Release Date :2014-12-04
  • Total pages :422
  • ISBN : 9781439837054
GET BOOK HERE

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

Advances in Microwave and Radio Frequency Processing

Advances in Microwave and Radio Frequency Processing
  • Author : M. Willert-Porada
  • Publisher :Unknown
  • Release Date :2007-05-17
  • Total pages :792
  • ISBN : 9783540329442
GET BOOK HERE

Summary : Prometheus brought fire to mankind Arthur R. von Hippel “Dielectrics and Waves”, 1954 Our contribution? There are only few areas of research and development of a comparable scientific and technological extension as microwave and high frequency processing. “Pr- essing” means not only application of radiation of 300 MHz to 300 GHz f- quency to synthesis, heating or ionisation of matter but also generation, transm- sion and detection of microwave and radio frequency radiation. Microwave and high frequency sources positioned in the orbit are the foun- tion of modern satellite telecommunication systems, gyrotron tubes being pr- ently developed in different countries all over the world will most probably be the major devices to open up a new era of energy supply to mankind be means of - sion plasma. Although initiated by military purposes during the Second World War (RADAR, Radio Detection and Ranging), microwave and high frequency utilisation has spread over almost every important aspect of normal day life since than, from individual mobile phones and kitchen microwave ovens to industrial food processing, production of composites as sustainable building materials, green chemistry, medical applications and finally infrastructure installations like GPS and Galileo, to name only few examples. These different areas of microwave and high frequency radiation application can not be unified within one group of scientists and technologists. There are s- eral distinguished communities active e.g., in the area of telecommunication s- tems, strong microwaves for fusion plasma or plasma based materials processing.

Microwave and Radio-Frequency Technologies in Agriculture

Microwave and Radio-Frequency Technologies in Agriculture
  • Author : Mohan V. Jacob,Graham Brodie,Peter Farrell
  • Publisher :Unknown
  • Release Date :2016-02-22
  • Total pages :369
  • ISBN : 9783110455472
GET BOOK HERE

Summary : Humanity's ability to produce enough food is mostly due to adoption of new methods and technologies by the agricultural industries as they became available. New information, communication and high speed processing and precision agriculture technologies have the potential to transform the agricultural industry. These technologies incorporate radio-frequency and microwave radiation into their systems. This book presents an overview of how these technologies are being used in agricultural systems. The main purpose of the book is to provide a glimpse of what is possible and encourage practitioners in the engineering and agricultural industries to explore how radio-frequency and microwave systems might further enhance the agricultural industry. The authors have extensive experience in agricultural and microwave engineering, instrumentation and communication systems.

Thermal Technologies in Food Processing

Thermal Technologies in Food Processing
  • Author : P Richardson
  • Publisher :Unknown
  • Release Date :2001-05-08
  • Total pages :294
  • ISBN : 185573558X
GET BOOK HERE

Summary : Contributors mostly from European companies but also from some universities there and in the US describe the application of traditional retort technologies and continuous heat processes to preserve or alter food, and some of the new technologies that are emerging. They also look at measurement and control from such perspectives as measuring pressure and temperature in food process control, modelling and simulating thermal processes, and analysis and control for food quality. The new technologies they consider are radio frequency, microwave, infrared, instant and high-heat infusion, ohmic, and combined high-pressure thermal treatment. Cooling and freezing are not covered. c. Book News Inc.

Heat Transfer in Food Processing

Heat Transfer in Food Processing
  • Author : S. Yanniotis
  • Publisher :Unknown
  • Release Date :2007
  • Total pages :268
  • ISBN : 9781853129322
GET BOOK HERE

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

Introduction to Advanced Food Process Engineering

Introduction to Advanced Food Process Engineering
  • Author : Jatindra Kumar Sahu
  • Publisher :Unknown
  • Release Date :2014-03-24
  • Total pages :717
  • ISBN : 9781439880722
GET BOOK HERE

Summary : Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

Progress in Food Preservation

Progress in Food Preservation
  • Author : Rajeev Bhat,Gopinadham Paliyath
  • Publisher :Unknown
  • Release Date :2012-03-05
  • Total pages :630
  • ISBN : 9780470655856
GET BOOK HERE

Summary : This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Global Climate Change

Global Climate Change
  • Author : California Energy Commission. Technology Evaluation Office
  • Publisher :Unknown
  • Release Date :1991
  • Total pages :229
  • ISBN : UIUC:30112109148335
GET BOOK HERE

Summary :

Food Processing

Food Processing
  • Author : Hosahalli S. Ramaswamy,Michele Marcotte
  • Publisher :Unknown
  • Release Date :2005-08-23
  • Total pages :440
  • ISBN : 0203485246
GET BOOK HERE

Summary : Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing – perhaps the most widely used technology in the world – is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing. Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence. Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration. This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods.

Encyclopedia of Agrophysics

Encyclopedia of Agrophysics
  • Author : Jan Gliński,Józef Horabik,Jerzy Lipiec
  • Publisher :Unknown
  • Release Date :2011-06-07
  • Total pages :1028
  • ISBN : 9789048135844
GET BOOK HERE

Summary : This Encyclopedia of Agrophysics will provide up-to-date information on the physical properties and processes affecting the quality of the environment and plant production. It will be a "first-up" volume which will nicely complement the recently published Encyclopedia of Soil Science, (November 2007) which was published in the same series. In a single authoritative volume a collection of about 250 informative articles and ca 400 glossary terms covering all aspects of agrophysics will be presented. The authors will be renowned specialists in various aspects in agrophysics from a wide variety of countries. Agrophysics is important both for research and practical use not only in agriculture, but also in areas like environmental science, land reclamation, food processing etc. Agrophysics is a relatively new interdisciplinary field closely related to Agrochemistry, Agrobiology, Agroclimatology and Agroecology. Nowadays it has been fully accepted as an agricultural and environmental discipline. As such this Encyclopedia volume will be an indispensable working tool for scientists and practitioners from different disciplines, like agriculture, soil science, geosciences, environmental science, geography, and engineering.

The Microwave Processing of Foods

The Microwave Processing of Foods
  • Author : Marc Regier,Kai Knoerzer,Helmar Schubert
  • Publisher :Unknown
  • Release Date :2016-11-01
  • Total pages :484
  • ISBN : 9780081005316
GET BOOK HERE

Summary : The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Advances in Bioprocessing Engineering

Advances in Bioprocessing Engineering
  • Author : Xiusheng Harrison Yang,Juming Tang
  • Publisher :Unknown
  • Release Date :2002-05-22
  • Total pages :184
  • ISBN : 9789814490566
GET BOOK HERE

Summary : 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

Advances in Thermal and Non-Thermal Food Preservation

Advances in Thermal and Non-Thermal Food Preservation
  • Author : Gaurav Tewari,Vijay Juneja
  • Publisher :Unknown
  • Release Date :2008-02-28
  • Total pages :288
  • ISBN : 9780470276600
GET BOOK HERE

Summary : 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.

Microwave/RF Applicators and Probes for Material Heating, Sensing, and Plasma Generation

Microwave/RF Applicators and Probes for Material Heating, Sensing, and Plasma Generation
  • Author : Mehrdad Mehdizadeh
  • Publisher :Unknown
  • Release Date :2009-12-22
  • Total pages :400
  • ISBN : 0815519869
GET BOOK HERE

Summary : Interactions of electromagnetic fields with materials at high frequencies have given rise to a vast array of practical applications in industry, science, medicine, and consumer markets. Applicators or probes, which are the front end of these systems, provide the field that interacts with the material. This book takes an integrated approach to the area of high frequency applicators and probes for material interactions, providing a toolkit for those who design these devices. Particular attention is given to real-world applications and the latest developments in the area. Mathematical methods are provided as design tools, and are often simplified via curve-fitting techniques that are particularly usable by handheld calculators. Useful equations and numerically solved examples, using situations encountered in practice, are supplied. Above all, this volume is a comprehensive and useful reference where the reader can find design rules and principles of high frequency applicators and probes for material processing and sensing applications. Electronic and electrical R&D engineers, physicists, university professors and students will all find this book a valuable reference. Mehrdad Mehdizadeh is with the DuPont Company, Engineering Research & Technology Division in Wilmington, Delaware. His areas of expertise include high frequency hardware and electromagnetic methods of processing, sensing, and characterization of materials. His work and innovation in industrial, scientific, and medical applications of radio frequency and microwaves has resulted in 19 US patents and a number of publications. He earned his Ph.D. and M.S. from Marquette University (1983, 1980), and a B.S. from Sharif University of Technology (1977), all in electrical engineering. Dr. Mehdizadeh is a Senior Member of the Institute of Electrical and Electronic Engineers (IEEE ), Sigma Xi (Scientific Research Society), the International Microwave Power Institute (IMPI ), and a voting member of IEEE Standard Association. • Books in this area are usually theoretical; this book provides practical information for those who actually intend to design a system • Features real world and numerically solved examples, and curve-fitted simple equations to replace complex equations provided in typical texts • Author is a voting member of IEEE Standards Association

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing
  • Author : Da-Wen Sun
  • Publisher :Unknown
  • Release Date :2014-08-14
  • Total pages :666
  • ISBN : 9780124104815
GET BOOK HERE

Summary : 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

Thermal Food Processing

Thermal Food Processing
  • Author : Da-Wen Sun
  • Publisher :Unknown
  • Release Date :2012-05-16
  • Total pages :688
  • ISBN : 9781439876794
GET BOOK HERE

Summary : 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

Food Processing

Food Processing
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1991
  • Total pages :229
  • ISBN : UOM:39015023866174
GET BOOK HERE

Summary :

Proceedings of the ... Conference of Food Engineering

Proceedings of the ... Conference of Food Engineering
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2001
  • Total pages :229
  • ISBN : UOM:39015058223762
GET BOOK HERE

Summary :

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies
  • Author : Özlem Tokusoglu,Barry G. Swanson
  • Publisher :Unknown
  • Release Date :2014-12-01
  • Total pages :484
  • ISBN : 9781466507258
GET BOOK HERE

Summary : Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technolo

Microwave Processing of Materials

Microwave Processing of Materials
  • Author : National Research Council,Division on Engineering and Physical Sciences,National Materials Advisory Board,Commission on Engineering and Technical Systems,Committee on Microwave Processing of Materials: An Emerging Industrial Technology
  • Publisher :Unknown
  • Release Date :1994-02-01
  • Total pages :164
  • ISBN : 9780309050272
GET BOOK HERE

Summary : Microwaves can be effectively used in the processing of industrial materials under a wide range of conditions. However, microwave processing is complex and multidisciplinary in nature, and a high degree of technical knowledge is needed to determine how, when, and where the technology can be most profitably utilized. This book assesses the potential of microwave technology for industrial applications, reviews the latest equipment and processing methods, and identifies both the gaps in understanding of microwave processing technology and the promising development opportunities that take advantage of this new technology's unique performance characteristics.

Microwaves

Microwaves
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2000
  • Total pages :229
  • ISBN : UOM:39015048296670
GET BOOK HERE

Summary : Vols. for 1991 consist of proceedings of the Symposium on Microwaves: Theory and Application in Materials Processing; 1993-1995, Microwaves: Theory and Application in Materials Processing; 1997- , World Congress on Microwave and Radio Frequency Processing.