Download Radio-Frequency Heating in Food Processing : Principles and by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang PDF
By George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang
Radio-Frequency Heating in nutrients Processing: rules and Applications covers the basics of radio-frequency (RF) heating and using RF-heating applied sciences in sleek nutrition processing, upkeep, and comparable industries. concentrating on commercial and lab-scale functions the place RF heating has been hired effectively or pronounced to have power advantages over traditional heating recommendations, this state of the art reference:
- Explains the similarities, alterations, merits, and boundaries of RF and microwave heating as utilized to agricultural products
- Describes fiber-optics temperature sensors and their software in tracking temperature in the course of RF and microwave heating
- Discusses the dielectric and thermo-physical homes of agricultural items amenable to RF and microwave heating, providing size strategies, mathematical strategies, and machine simulation models
- Provides sensible views on business RF devices utilized in production meals items, addressing free-running oscillators and 50-Ω designs for RF warmers and applicators
- Uses finite-element formulations to figure out layout parameters together with resonant modes, circuit impedance, and electrical box distribution in RF applicators
- Examines RF-heating results on microorganisms, enzymes, and nutrition caliber attributes for items akin to chicken, pork, red meat, eggs, fish, milk, culmination, greens, and seafood
- Explores RF-heating purposes past nutrition processing, resembling agricultural product deinfestation, waste therapy, counterfeit prevention, package deal monitoring, and transportation of foodstuff from farm to table
Radio-Frequency Heating in nutrients Processing: rules and Applications provides an in-depth evaluation of the elemental technology and engineering ideas governing RF functions, in addition to an excellent figuring out of business RF unit layout concepts, demanding situations, and possibilities for development.
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Additional info for Radio-Frequency Heating in Food Processing : Principles and Applications
Example text
M. 2006. Effects of combined coating and microwave assisted hot-air drying on the texture, microstructure and rehydration characteristics of apple slices. Food Science and Technology International 12(1): 12–39. R. 1992. Microwave cooking and processing. In: Engineering Fundamentals for the Food Scientist. Chapman and Hall: New York. G. 1947. The treatment of packaged bread with high frequency heat. Food Technology 1: 147–177. P. 2005. Aseptic processing of sweet potato purees using a continuous flow microwave system.
33 that the heating rate in materials not only depends on the power dissipation but also on the properties of the material itself, such as density and specific heat. These properties, together with dielectric properties, are very important for designing or modeling the RF heating process. 34) In a lossy material, a higher attenuation constant leads to a higher power loss rate. Less loss rate refers to the long distance that EM power travels in the food material. 9% of its original magnitude (Metaxas and Meredith, 1993).
Wang S. 2011. Dielectric properties of cowpea weevil, black eyed peas and mung beans with respect to the development of radio frequency heat treatments. Biosystems Engineering, 108(3), 280–291. O. 1998. Low-frequency dielectric properties of biological tissues: A review with some new insights. Transactions of the ASAE, 41(1), 173–184. , Mao Z. 2009. Analysis of bread dielectric properties using mixture equations. Journal of Food Engineering, 93, 72–79. G. 2009. Review: Radio frequency treatment of foods: Review of recent advances.