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Microwave and Radio Frequency Heating in Food and Beverages

Microwave and Radio Frequency Heating in Food and Beverages

Paperback

Technology & Engineering

ISBN10: 0128187158
ISBN13: 9780128187159
Publisher: Academic Press
Published: Oct 10 2022
Pages: 172
Weight: 0.67
Height: 0.37 Width: 7.50 Depth: 9.25
Language: English

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).

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