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Microwave and Radio Frequency Heating in Food and Beverages

By: (Author) Tatiana Koutchma

Manufactured on Demand
Delivery in 35 days

Ksh 21,250.00

Format: Paperback / Softback

ISBN-10: 0128187158

ISBN-13: 9780128187159

Publisher: Elsevier Science Publishing Co Inc

Imprint: Academic Press Inc

Country of Manufacture: NL

Country of Publication: GB

Publication Date: Oct 10th, 2022

Print length: 172 Pages

Weight: 386 grams

Dimensions (height x width x thickness): 19.10 x 23.60 x 2.00 cms

Product Classification: Food & beverage technology

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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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