Radio-Frequency Heating in Food Processing: Principles and Applications: Electro-Technologies for Food Processing Series
Editat de George B. Awuah, Hosahalli S. Ramaswamy, Juming Tangen Limba Engleză Hardback – 4 dec 2014
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Specificații
ISBN-13: 9781439837047
ISBN-10: 143983704X
Pagini: 422
Ilustrații: 198 b/w images
Dimensiuni: 180 x 254 x 28 mm
Greutate: 0.94 kg
Editura: CRC Press
Seriile Electro-Technologies for Food Processing Series, Electro-Technologies for Food Processing
ISBN-10: 143983704X
Pagini: 422
Ilustrații: 198 b/w images
Dimensiuni: 180 x 254 x 28 mm
Greutate: 0.94 kg
Editura: CRC Press
Seriile Electro-Technologies for Food Processing Series, Electro-Technologies for Food Processing
Public țintă
Food scientists, food processing engineers, bioengineers working in foods, US-FDA and USDA regulatory personnel, and manufacturers and suppliers of radio frequency equipment looking to develop equipment for the food industry.Cuprins
BASIC OVERVIEW OF ELECTROMAGNETIC TECHNOLOGIES
Principles of Radio frequency and Microwave heating
Factors influencing RF and MW heating: Similarities, advantages and Limitations
RF and MW Monitoring Equipment: Temperature/pressure measurement techniques
DIELECTRIC PROPERTIES
Dielectric properties of agricultural products: Fundamental principles, influencing factors and measuring techniques
Mathematical models, Predictive Equations and Dielectric data for agricultural products
Electrical conductivity effects on dielectric properties and RF heating
MICROBIOLOGICAL AND CHEMICAL INTERACTIONS DURING RF HEATING
RF heating effects on microbial destruction
RF heating effects on foods and biopolymers
Chemical/Nutritional effects and kinetics
RADIO FREQUENCY HEATING SYSTEMS
Laboratory and industrial RF units
The Macrowave™ OmniTherm™ Simulator
The Strayfield Industrial RF dryer
The RF 50 ohm technology vs. Variable frequency RF technology
RADIO FREQUENCY APPLICATIONS IN FOOD PROCESSING/PRESERVATION
RF Drying of foods
RF Baking and roasting of foods
RF Thawing and tempering of frozen foods
RF Pasteurization of food products and sterilization of foods
RF Treatment of fresh fruits and vegetables
RF Application to Meat, poultry and fish products
RF Application to Dairy and dairy products
RF Heating of foods containing particulates
RF and conventional heating to semi-solid and solid products
MATHEMATICAL MODELING OF RADIO FREQUENCY HEATING
RF applicator design: Parallel and cylindrical applicator modeling
Continuous flow RF applications in cylindrical applicator tubes
Modeling RF heating using computational fluid dynamics
Application of dimensional analysis in RF heating
Neural Network applications: a conceptual approach
SAFETY, PROCESS VALIDATION, PROCESS OPTIMIZATION AND LIFE-CYCLE VERIFICATION
Process and quality optimization
Scale-up and process validation
Safety aspects of RF applications
OTHER APPLICATIONS OF RF IN THE FOOD
RF de-infestation (pest control) of agricultural products
RF treatment of agricultural waste and by-products
RF application in packaging and inventory control (RFID)
Appendix
Numerical computer modeling for cylindrical and parallel applicators
Case study: RF sterilization of particulate laden products
Principles of Radio frequency and Microwave heating
Factors influencing RF and MW heating: Similarities, advantages and Limitations
RF and MW Monitoring Equipment: Temperature/pressure measurement techniques
DIELECTRIC PROPERTIES
Dielectric properties of agricultural products: Fundamental principles, influencing factors and measuring techniques
Mathematical models, Predictive Equations and Dielectric data for agricultural products
Electrical conductivity effects on dielectric properties and RF heating
MICROBIOLOGICAL AND CHEMICAL INTERACTIONS DURING RF HEATING
RF heating effects on microbial destruction
RF heating effects on foods and biopolymers
Chemical/Nutritional effects and kinetics
RADIO FREQUENCY HEATING SYSTEMS
Laboratory and industrial RF units
The Macrowave™ OmniTherm™ Simulator
The Strayfield Industrial RF dryer
The RF 50 ohm technology vs. Variable frequency RF technology
RADIO FREQUENCY APPLICATIONS IN FOOD PROCESSING/PRESERVATION
RF Drying of foods
RF Baking and roasting of foods
RF Thawing and tempering of frozen foods
RF Pasteurization of food products and sterilization of foods
RF Treatment of fresh fruits and vegetables
RF Application to Meat, poultry and fish products
RF Application to Dairy and dairy products
RF Heating of foods containing particulates
RF and conventional heating to semi-solid and solid products
MATHEMATICAL MODELING OF RADIO FREQUENCY HEATING
RF applicator design: Parallel and cylindrical applicator modeling
Continuous flow RF applications in cylindrical applicator tubes
Modeling RF heating using computational fluid dynamics
Application of dimensional analysis in RF heating
Neural Network applications: a conceptual approach
SAFETY, PROCESS VALIDATION, PROCESS OPTIMIZATION AND LIFE-CYCLE VERIFICATION
Process and quality optimization
Scale-up and process validation
Safety aspects of RF applications
OTHER APPLICATIONS OF RF IN THE FOOD
RF de-infestation (pest control) of agricultural products
RF treatment of agricultural waste and by-products
RF application in packaging and inventory control (RFID)
Appendix
Numerical computer modeling for cylindrical and parallel applicators
Case study: RF sterilization of particulate laden products
Notă biografică
George B. Awuah is currently the thermal process manager and process authority for Mars Petcare US, Franklin, Tennessee. He holds a B.Sc (Hon) from the Kwame Nkrumah University of Science and Technology, Ghana, and a Ph.D from McGill University, Montreal, Quebec, Canada. He previously taught at the Kwame Nkrumah University of Science and Technology; was a scientist and senior scientist at the Grocery Manufacturers Association, Washington, District of Columbia, USA; served as a research associate at McGill University; and collaborated with Agriculture and Agri-Food Canada, Guelph, Ontario. Widely published, Dr. Awuah is a member of the Institute for Thermal Processing Specialists and Institute of Food Technologists. Hosahalli S. Ramaswamy holds a BS from Bangalore University, India; an MS from the Central Food Technological Research Institute, Mysore, India; and an MS and Ph.D from the University of British Columbia, Vancouver, Canada. He is professor of food processing at McGill University, Ste-Anne-de-Bellevue, Quebec, Canada. During his 25 years at McGill, he has established several research programs in postharvest technology and food processing. Widely published and highly decorated, Dr. Ramaswamy is a popular keynote speaker, the editor of the Journal of Food Engineering, and a member of numerous boards and professional societies and a recipient of several awards, the recent ones being the Marvin Tung Award (IFTPS), fellow of CIFST, and fellow IUFoST. Recently, he led the Canadian team to win the bid to bring the 2015 International Congress of Food Engineering to Canada. Juming Tang is Regents professor and distinguished chair of food engineering at Washington State University, Pullman, USA. He has more than 20 years of research experience in areas of thermal processing using microwave and radio-frequency energy for food safety and pest control applications, in close collaboration with equipment and processing companies, related regulatory agencies, and US government research institutions. His laboratory developed 915 MHz single-mode microwave assisted sterilization (MATS) and pasteurization (MAP) technologies for packaged foods. Widely published and highly decorated, Dr. Tang is a fellow of the International Microwave Power Institute, American Society of Agricultural and Biological Engineers, and Institute of Food Technologists.