| Titre : | Radio-frequency heating in food processing : principles and applications | | Type de document : | texte imprimé | | Auteurs : | George B. Awuah, Editeur scientifique ; Hosahalli S. Ramaswamy, Editeur scientifique ; Juming Tang, Editeur scientifique | | Editeur : | Boca Raton : CRC Press | | Année de publication : | 2015 | | Collection : | Electro-Technologies for Food Processing Series | | Importance : | 1 vol. (XVIII-404 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 26 cm | | ISBN/ISSN/EAN : | 978-1-4398-3704-7 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
PRODUIT LAITIER ; POISSON ; VOLAILLE ; MICROORGANISME ; EMBALLAGE ; TRAITEMENT DES DECHETS INDUSTRIELS ; TRAITEMENT AUX MICROONDES ; CUISSON ; PASTEURISATION ; TEMPERATURE ; FRUIT ; LAIT ; LEGUME ; VIANDE ; QUALITE ; MESURE ; TECHNOLOGIE ; STERILISATION ; PRODUIT DESHYDRATE ; DESINFESTATION
Liste Plan de classement
16.1.2 (CUISSON) [Classement Massy]
| | Résumé : | 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-O 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. | | Type de document : | Livre | | Table des matières : | Section I General Background
Chapter 1 Principles of Radio-Frequency and Microwave Heating; Shunshan Jiao, Donglei Luan, and Juming Tang
Chapter 2 Radio-Frequency and Microwave Applications: Similarities, Advantages, and Limitations; Hussein Hassan, Yetenayet Tola, and Hosahalli Ramaswamy
Chapter 3 Temperature Measurement in Radio-Frequency Applications; Dongsheng Guan, Juming Tang, and George B. Awuah
Section II Properties and Measurement Techniques
Chapter 4 Dielectric Properties of Agricultural Products: Fundamental Principles, Influencing Factors, and Measurement Techniques; Stuart O. Nelson and Samir Trabelsi
Chapter 5 Electrical Conductivity Effect on Dielectric Properties and Radio-Frequency Heating; Valérie Orsat and Yanti Maslina Mohd Jusoh
Section III Technology
Chapter 6 Industrial Radio-Frequency Heater; Tony Koral
Chapter 7 RF 50 Ω Technology versus Variable-Frequency RF Technology; Jean-Paul Bernard, Jean-Marie Jacomino, and Marilena Radoiu
Chapter 8 Analysis of Radio-Frequency Industrial Heating Systems Using Computational Techniques; A. C. (Ricky) Metaxas and Regas I. Neophytou
Chapter 9 Modeling Electro-Assisted Processing Using Computational Fluid Dynamics; Gianpaolo Ruocco, Francesco Marra, and Maria Valeria De Bonis
Section IV RF Heating Effects
Chapter 10 Radio Frequency Heating Effects on Microbial Destruction; Hussein Hassan and Hosahalli S. Ramaswamy
Chapter 11 Effect of Radio-Frequency Heating on Food Quality Factors; Navneet Singh Rattan and Hosahalli Ramaswamy
Section V Process applications
Chapter 12 Radio-Frequency Drying of Food Materials; Satyanarayan R. S. Dev and Vijaya G. S. Raghavan
Chapter 13 Radio-Frequency Baking and Roasting of Food Products; George B. Awuah, Tony Koral, and Dongsheng Guan
Chapter 14 Radio-Frequency Thawing and Tempering; Navneet Singh Rattan and Hosahalli Ramaswamy
Chapter 15 Radio-Frequency Pasteurization and Sterilization of Packaged Foods; Kunchalee Luechapattanaporn and Juming Tang
Section VI RF Heating of Foods
Chapter 16 Radio-Frequency Heating of Dry Foods and Agricultural Commodities; Gopal Tiwari and Juming Tang
Chapter 17 Applications of Radio-Frequency Heating to Meat, Fish, and Poultry Products; Ajaypal Singh and Hosahalli Ramaswamy
Chapter 18 Application of Radio-Frequency Heating of Milk and Dairy Products; Derek Wray and Hosahalli Ramaswamy
Chapter 19 RF Treatment of Fresh Fruits and Vegetables; Sohan Birla and Juming Tang
Section VII RF Heating beyong Food Processing
Chapter 20 RF Deinfestation (Pest Control) of Agricultural Products; M. E. Sosa-Morales, R. Villa-Rojas, R. Rojas-Laguna, and A. López-Malo
Chapter 21 Radio Frequency Treatment of Food-Related Materials, Waste, and By-Products; Yifen Wang and Shaoyang Liu
Chapter 22 Radio Frequency in Packaging, Inventory Control, and Tracking in the Food-Processing Industry; Lixing (Tina) Wang and Siu-Keung Kwok | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=182285 |
Radio-frequency heating in food processing : principles and applications [texte imprimé] / George B. Awuah, Editeur scientifique ; Hosahalli S. Ramaswamy, Editeur scientifique ; Juming Tang, Editeur scientifique . - Boca Raton : CRC Press, 2015 . - 1 vol. (XVIII-404 p.) : ill., couv. ill. en coul. ; 26 cm. - ( Electro-Technologies for Food Processing Series) . ISBN : 978-1-4398-3704-7 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
PRODUIT LAITIER ; POISSON ; VOLAILLE ; MICROORGANISME ; EMBALLAGE ; TRAITEMENT DES DECHETS INDUSTRIELS ; TRAITEMENT AUX MICROONDES ; CUISSON ; PASTEURISATION ; TEMPERATURE ; FRUIT ; LAIT ; LEGUME ; VIANDE ; QUALITE ; MESURE ; TECHNOLOGIE ; STERILISATION ; PRODUIT DESHYDRATE ; DESINFESTATION
Liste Plan de classement
16.1.2 (CUISSON) [Classement Massy]
| | Résumé : | 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-O 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. | | Type de document : | Livre | | Table des matières : | Section I General Background
Chapter 1 Principles of Radio-Frequency and Microwave Heating; Shunshan Jiao, Donglei Luan, and Juming Tang
Chapter 2 Radio-Frequency and Microwave Applications: Similarities, Advantages, and Limitations; Hussein Hassan, Yetenayet Tola, and Hosahalli Ramaswamy
Chapter 3 Temperature Measurement in Radio-Frequency Applications; Dongsheng Guan, Juming Tang, and George B. Awuah
Section II Properties and Measurement Techniques
Chapter 4 Dielectric Properties of Agricultural Products: Fundamental Principles, Influencing Factors, and Measurement Techniques; Stuart O. Nelson and Samir Trabelsi
Chapter 5 Electrical Conductivity Effect on Dielectric Properties and Radio-Frequency Heating; Valérie Orsat and Yanti Maslina Mohd Jusoh
Section III Technology
Chapter 6 Industrial Radio-Frequency Heater; Tony Koral
Chapter 7 RF 50 Ω Technology versus Variable-Frequency RF Technology; Jean-Paul Bernard, Jean-Marie Jacomino, and Marilena Radoiu
Chapter 8 Analysis of Radio-Frequency Industrial Heating Systems Using Computational Techniques; A. C. (Ricky) Metaxas and Regas I. Neophytou
Chapter 9 Modeling Electro-Assisted Processing Using Computational Fluid Dynamics; Gianpaolo Ruocco, Francesco Marra, and Maria Valeria De Bonis
Section IV RF Heating Effects
Chapter 10 Radio Frequency Heating Effects on Microbial Destruction; Hussein Hassan and Hosahalli S. Ramaswamy
Chapter 11 Effect of Radio-Frequency Heating on Food Quality Factors; Navneet Singh Rattan and Hosahalli Ramaswamy
Section V Process applications
Chapter 12 Radio-Frequency Drying of Food Materials; Satyanarayan R. S. Dev and Vijaya G. S. Raghavan
Chapter 13 Radio-Frequency Baking and Roasting of Food Products; George B. Awuah, Tony Koral, and Dongsheng Guan
Chapter 14 Radio-Frequency Thawing and Tempering; Navneet Singh Rattan and Hosahalli Ramaswamy
Chapter 15 Radio-Frequency Pasteurization and Sterilization of Packaged Foods; Kunchalee Luechapattanaporn and Juming Tang
Section VI RF Heating of Foods
Chapter 16 Radio-Frequency Heating of Dry Foods and Agricultural Commodities; Gopal Tiwari and Juming Tang
Chapter 17 Applications of Radio-Frequency Heating to Meat, Fish, and Poultry Products; Ajaypal Singh and Hosahalli Ramaswamy
Chapter 18 Application of Radio-Frequency Heating of Milk and Dairy Products; Derek Wray and Hosahalli Ramaswamy
Chapter 19 RF Treatment of Fresh Fruits and Vegetables; Sohan Birla and Juming Tang
Section VII RF Heating beyong Food Processing
Chapter 20 RF Deinfestation (Pest Control) of Agricultural Products; M. E. Sosa-Morales, R. Villa-Rojas, R. Rojas-Laguna, and A. López-Malo
Chapter 21 Radio Frequency Treatment of Food-Related Materials, Waste, and By-Products; Yifen Wang and Shaoyang Liu
Chapter 22 Radio Frequency in Packaging, Inventory Control, and Tracking in the Food-Processing Industry; Lixing (Tina) Wang and Siu-Keung Kwok | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=182285 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externes4th international working conference on stored-product protection (21/09/1986 - 26/09/1986, Tel-Aviv, Isräel). / E. Donahaye (1987)
