Koutchma Tatiana (Research Scientist Agriculture And Agri - Food Canada Guelph Research And Development Centre Canada; Graduate Faculty Member University Of Guelph Canada)
Koutchma Tatiana (Research Scientist Agriculture And Agri - Food Canada Guelph Research And Development Centre Canada; Graduate Faculty Member University Of Guelph Canada) - Microwave And Radio Frequency Heating In Food And Beverages - Paperback
Koutchma Tatiana (Research Scientist Agriculture And Agri - Food Canada Guelph Research And Development Centre Canada; Graduate Faculty Member University Of Guelph Canada) - Microwave And Radio Frequency Heating In Food And Beverages - Paperback
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Binding: Paperback
Description: Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro - technologies including radiative or microwave (MW) dielectric heating radio - frequency (RF) or capacitive dielectric heating infrared (IR) heating ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients electro - heating involves the transfer of electromagnetic energy directly into the product initiating volumetric heating due to frictional interaction between water molecules and charged ions (i. e. heat is generated within the product).
Title: Microwave And Radio Frequency Heating In Food And Beverages
Author(s): Koutchma Tatiana (Research Scientist Agriculture And Agri - Food Canada Guelph Research And Development Centre Canada; Graduate Faculty Member University Of Guelph Canada)
Publisher: Elsevier Science Publishing Co Inc
Barcode: 9780128187159
Pages: 172 Pages
Publication Date: 10/10/2022
Category: Food & Beverage Technology
Description: Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro - technologies including radiative or microwave (MW) dielectric heating radio - frequency (RF) or capacitive dielectric heating infrared (IR) heating ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients electro - heating involves the transfer of electromagnetic energy directly into the product initiating volumetric heating due to frictional interaction between water molecules and charged ions (i. e. heat is generated within the product).
Title: Microwave And Radio Frequency Heating In Food And Beverages
Author(s): Koutchma Tatiana (Research Scientist Agriculture And Agri - Food Canada Guelph Research And Development Centre Canada; Graduate Faculty Member University Of Guelph Canada)
Publisher: Elsevier Science Publishing Co Inc
Barcode: 9780128187159
Pages: 172 Pages
Publication Date: 10/10/2022
Category: Food & Beverage Technology
