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Microwave and Radio Frequency Heating in Food and Beverages
- 1st Edition - October 6, 2022
- Author: Tatiana Koutchma
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 8 7 1 5 - 9
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 8 7 1 6 - 6
Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microw… Read more
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Request a sales quoteMicrowave 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).
- Provides basic principles and mechanisms of electromagnetic heating and microwave
- Explores microwave and radio-frequency (RF) effects on quality and nutrients in foods
- Presents the commercial applications of microwave and RF heating in the pasteurization and sterilization of foods and beverages
Academics and R&D personnel in the food industry, food processors. Farmers, undergraduate and postgraduate students and industrial operators
- Cover image
- Title page
- Table of Contents
- Copyright
- Introduction and Brief History of Microwave and Radio Frequency Heating
- Chapter 1. Basic principles and mechanisms of electromagnetic heating technologies for food processing operations
- 1.1. Introduction
- 1.2. Conclusions
- Chapter 2. Heating characteristics of microwave systems and dielectric properties of foods
- 2.1. Introduction
- 2.2. Microwave systems and their heating characteristics
- 2.3. Dielectric properties of foods
- 2.4. Factors influencing dielectric properties of foods
- 2.5. Propagation of microwave electromagnetic waves
- 2.6. Dielectric properties of foods in radio frequency range
- 2.7. Conclusions
- 2.8. Nomenclature
- Chapter 3. Microwave heating effects on foodborne and spoilage microorganisms
- 3.1. Introduction
- 3.2. Kinetics of microbial inactivation under microwave heating
- 3.3. Effect of microwave energy on microorganisms
- 3.4. Effects of food properties on microbial inactivation under microwave heating
- 3.5. Effects on microwave heating parameters on microbial inactivation
- 3.6. Combined action of microwaves with other chemical or physical factors
- 3.7. Conclusions
- Chapter 4. Microwave heating and quality of food
- 4.1. Introduction
- 4.2. Microwaves heating effects on overall quality of foods
- 4.3. Microwave heating effects on the destruction of vitamins and other nutrients in food
- 4.4. Microwave heating effects on lipids, proteins, and carbohydrates in foods
- 4.5. Microwaves heating and enzymes destruction in foods
- 4.6. Effects of microwave heating on food chemistry
- 4.7. Conclusions
- Chapter 5. Essential aspects of commercialization of applications of microwave and radio frequency heating for foods
- 5.1. Introduction
- 5.2. Packaging for microwave heating
- 5.3. Microwave process validation
- 5.4. Temperature and process lethality measurements during microwave heating
- 5.5. Microwavable foods and cooking instructions
- 5.6. Regulatory status and commercialization
- 5.7. Industrial microwave processes and systems
- 5.8. Industrial radio frequency heating in processes and systems
- 5.9. Modeling of microwave heating systems
- 5.10. Conclusions
- Chapter 6. Economics, energy, safety, and sustainability of microwave and radio frequency heating technologies
- 6.1. Introduction
- 6.2. Cost of capital equipment
- 6.3. Savings from processing changes
- 6.4. Safety of microwave heating
- 6.5. Sustainability of microwave and radio frequency heating and equipment
- 6.6. Conclusions
- Chapter 7. Conclusions, knowledge gaps, and future prospects
- Index
- No. of pages: 172
- Language: English
- Edition: 1
- Published: October 6, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780128187159
- eBook ISBN: 9780128187166
TK
Tatiana Koutchma
Dr. Tatiana Koutchma is a Research Scientist at the Agriculture and Agri-Food Canada, Guelph Research and Development Centre and a member of the Graduate Faculty at the University of Guelph. Tatiana’s research focuses on the application of novel processing technologies to enhance microbial safety, quality and functionality of foods and feed, addresses issues of chemical safety including regulatory approvals, validation and technology transfer. Dr. Koutchma initiates, directs and performs integrated fundamental and applied research, interacts extensively with international government agencies, and collaborates with industry and academia partners. She is an Associate Editor of several international journals, and a co-founder and chair of UV for Food Working Group of International UV Association (IUVA). As well as delivering training for industry and government professionals, she has authored and co-authored 6 books, 14 book chapters, and more than 100 publications in peer reviewed and trade journals.
Affiliations and expertise
Research Scientist, Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Canada; Graduate Faculty member, University of Guelph, CanadaRead Microwave and Radio Frequency Heating in Food and Beverages on ScienceDirect