Applications of Radio Frequency Heating in Food Processing
Radiofrequency (RF) heating has been identified as one potential thermal treatment method with which to replace chemical fumigation and other conventional thermal methods because it is relatively easy to apply and leaves no chemical residues. RF equipment is commercially available today and is commo...
| Format: | eBook |
|---|---|
| Language: | English |
| Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Subjects: | |
| Online Access: | Open Access: DOAB: description of the publication Open Access: DOAB, download the publication |
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| 720 | 1 | |a Wang, Shaojin |4 edt | |
| 720 | 1 | |a Li, Rui |4 edt | |
| 720 | 1 | |a Li, Rui |4 oth | |
| 720 | 1 | |a Wang, Shaojin |4 oth | |
| 245 | 0 | 0 | |a Applications of Radio Frequency Heating in Food Processing |
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| 520 | |a Radiofrequency (RF) heating has been identified as one potential thermal treatment method with which to replace chemical fumigation and other conventional thermal methods because it is relatively easy to apply and leaves no chemical residues. RF equipment is commercially available today and is commonly used by the baking industry for the final drying of crackers, as well as by other industries. It involves the direct transfer of electromagnetic energy into bulk materials, providing fast and volumetric heating. This Special Issue aims to focus on recent developments in and applications of RF heating in food processing, such as disinfestation, drying, pasteurization, sterilization, temping, and thawing. This Special Issue will provide major methods, research strategies, and protocols used in the development of environmentally friendly food processes based on RF energy. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |u https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Philosophy |2 bicssc | |
| 653 | |a almond kernels | ||
| 653 | |a almonds | ||
| 653 | |a aroma | ||
| 653 | |a Aspergillus | ||
| 653 | |a beef sausage | ||
| 653 | |a cohesiveness | ||
| 653 | |a cooking quality | ||
| 653 | |a diabetic mice | ||
| 653 | |a dielectric properties | ||
| 653 | |a digestibility | ||
| 653 | |a digital twin | ||
| 653 | |a drying | ||
| 653 | |a electrode gap | ||
| 653 | |a energy efficiency | ||
| 653 | |a finite element method | ||
| 653 | |a fish | ||
| 653 | |a G. stearothermophilus spores | ||
| 653 | |a hardness | ||
| 653 | |a heat transfer | ||
| 653 | |a heating | ||
| 653 | |a heating uniformity | ||
| 653 | |a hot air drying | ||
| 653 | |a mass transfer | ||
| 653 | |a microstructure | ||
| 653 | |a microwave | ||
| 653 | |a milling quality | ||
| 653 | |a n/a | ||
| 653 | |a paddy | ||
| 653 | |a pasteurization | ||
| 653 | |a physicochemical properties | ||
| 653 | |a poached spicy pork slices | ||
| 653 | |a quality | ||
| 653 | |a radio frequency | ||
| 653 | |a radio frequency (RF) | ||
| 653 | |a radio frequency drying | ||
| 653 | |a radio frequency heating | ||
| 653 | |a radiofrequency | ||
| 653 | |a resilience | ||
| 653 | |a RF heating | ||
| 653 | |a RF sterilization | ||
| 653 | |a rice | ||
| 653 | |a roasting | ||
| 653 | |a RTE food | ||
| 653 | |a salmon (Salmo salar) | ||
| 653 | |a solid-state fermentation | ||
| 653 | |a springiness | ||
| 653 | |a sterilization | ||
| 653 | |a superheated water | ||
| 653 | |a tempered fillets | ||
| 653 | |a tempering | ||
| 653 | |a thermal inactivation kinetics | ||
| 653 | |a thermal properties | ||
| 653 | |a ultrasonic extraction | ||
| 653 | |a verification | ||
| 653 | |a walnut components | ||
| 653 | |a water vapor concentration | ||
| 653 | |a wild bitter gourd | ||
| 653 | |a Wolfiporia cocos | ||
| 793 | 0 | |a DOAB Library. | |
| 856 | 4 | 0 | |u https://directory.doabooks.org/handle/20.500.12854/100020 |7 0 |z Open Access: DOAB: description of the publication |
| 856 | 4 | 0 | |u https://mdpi.com/books/pdfview/book/7113 |7 0 |z Open Access: DOAB, download the publication |