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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Application of Novel Thermal Technology in Foods Processing

Application of Novel Thermal Technology in Foods Processing

Oey, Indrawati
Ying Leong, Sze

Hardcover

Technology & EngineeringGeneral Science

ISBN10: 3036530029
ISBN13: 9783036530024
Publisher: Mdpi Ag
Published: Jan 29 2022
Pages: 176
Weight: 1.28
Height: 0.63 Width: 6.69 Depth: 9.61
Language: English

Advanced and novel thermal technologies, such as ohmic heating, dielectric heating (e.g., microwave heating and radio frequency heating), and inductive heating, have been developed to improve the effectiveness of heat processing whilst guaranteeing food safety and eliminating undesirable impacts on the organoleptic and nutritional properties of foods. Novel thermal technologies rely on heat generation directly inside foods, which has implications for improving the overall energy efficiency of the heating process itself. The use of novel thermal technologies is dependent on the complexity and inherent properties of the food materials of interest (e.g., thermal conductivity, electrical resistance, water content, pH, rheological properties, food porosity, and presence of particulates). Moreover, there is a need to address the combined use of thermal processing with emerging technologies such as pulsed electric fields, high hydrostatic pressure, and ultrasound to complement the conventional thermal processing of fluid or solid foods.

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