Application of Novel Thermal Technology in Foods Processing

Application of Novel Thermal Technology in Foods Processing

Advanced and novel thermal technologies, such as ohmic heating, dielectric heating (e.g., microwave heating and radio frequency heating), and inductive heating, have been developed to improve the effectiveness of heat processing whilst guaranteeing food safety and eliminating undesirable impacts on...

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Bibliographic Details
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
History of engineering and technology
activation energy
approximate quasi-steady-state analysis
Arrhenius
blanching
Clostridium
cold spots
colour
cultivar
dielectric properties
drying
efficiency
energy
enthalpy method
explicit finite difference
first order
frying
Geobacillus
Grenache
heat transfer
hyperspectral imaging
inactivation
kinetic
lightness
maceration-fermentation
Maillard reaction
mass transfer
mathematical model
microwave
n/a
ohmic heating
pecan
PEF
polyphenol extraction
potato
pulsed electric field
pulsed electric fields
radio frequency (RF) heating
senior-friendly food
sensory analysis.
simulation
solid plant foods
solid-liquid mixture
spores
sterilization
thermal resistance
ultrasound
vacuum
variable space network method
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