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...
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| Format: | Online |
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| Language: | English |
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MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Online Access: | ONIX_20230511_9783036572345_37 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-100020 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1000202024-04-05T17:30:33Z Applications of Radio Frequency Heating in Food Processing Wang, Shaojin Li, Rui tempered fillets electrode gap springiness cohesiveness resilience hardness paddy rice hot air drying radio frequency heating milling quality cooking quality tempering radio frequency quality salmon (Salmo salar) fish dielectric properties thermal properties walnut components pasteurization microwave radiofrequency heating energy efficiency digital twin wild bitter gourd ultrasonic extraction radio frequency (RF) drying diabetic mice RF sterilization beef sausage heating uniformity almond kernels Aspergillus thermal inactivation kinetics verification microstructure physicochemical properties digestibility Wolfiporia cocos solid-state fermentation almonds roasting aroma RF heating superheated water poached spicy pork slices sterilization RTE food G. stearothermophilus spores radio frequency drying finite element method heat transfer mass transfer water vapor concentration n/a thema EDItEUR::Q Philosophy and Religion::QD Philosophy 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. 2023-05-11T17:17:01Z 2023-05-11T17:17:01Z 2023 book ONIX_20230511_9783036572345_37 9783036572345 9783036572352 https://directory.doabooks.org/handle/20.500.12854/100020 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/7113 https://mdpi.com/books/pdfview/book/7113 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-7235-2 10.3390/books978-3-0365-7235-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036572345 9783036572352 212 Basel open access |
| spellingShingle | tempered fillets electrode gap springiness cohesiveness resilience hardness paddy rice hot air drying radio frequency heating milling quality cooking quality tempering radio frequency quality salmon (Salmo salar) fish dielectric properties thermal properties walnut components pasteurization microwave radiofrequency heating energy efficiency digital twin wild bitter gourd ultrasonic extraction radio frequency (RF) drying diabetic mice RF sterilization beef sausage heating uniformity almond kernels Aspergillus thermal inactivation kinetics verification microstructure physicochemical properties digestibility Wolfiporia cocos solid-state fermentation almonds roasting aroma RF heating superheated water poached spicy pork slices sterilization RTE food G. stearothermophilus spores radio frequency drying finite element method heat transfer mass transfer water vapor concentration n/a thema EDItEUR::Q Philosophy and Religion::QD Philosophy Applications of Radio Frequency Heating in Food Processing |
| title | Applications of Radio Frequency Heating in Food Processing |
| title_full | Applications of Radio Frequency Heating in Food Processing |
| title_fullStr | Applications of Radio Frequency Heating in Food Processing |
| title_full_unstemmed | Applications of Radio Frequency Heating in Food Processing |
| title_short | Applications of Radio Frequency Heating in Food Processing |
| title_sort | applications of radio frequency heating in food processing |
| topic | tempered fillets electrode gap springiness cohesiveness resilience hardness paddy rice hot air drying radio frequency heating milling quality cooking quality tempering radio frequency quality salmon (Salmo salar) fish dielectric properties thermal properties walnut components pasteurization microwave radiofrequency heating energy efficiency digital twin wild bitter gourd ultrasonic extraction radio frequency (RF) drying diabetic mice RF sterilization beef sausage heating uniformity almond kernels Aspergillus thermal inactivation kinetics verification microstructure physicochemical properties digestibility Wolfiporia cocos solid-state fermentation almonds roasting aroma RF heating superheated water poached spicy pork slices sterilization RTE food G. stearothermophilus spores radio frequency drying finite element method heat transfer mass transfer water vapor concentration n/a thema EDItEUR::Q Philosophy and Religion::QD Philosophy |
| topic_facet | tempered fillets electrode gap springiness cohesiveness resilience hardness paddy rice hot air drying radio frequency heating milling quality cooking quality tempering radio frequency quality salmon (Salmo salar) fish dielectric properties thermal properties walnut components pasteurization microwave radiofrequency heating energy efficiency digital twin wild bitter gourd ultrasonic extraction radio frequency (RF) drying diabetic mice RF sterilization beef sausage heating uniformity almond kernels Aspergillus thermal inactivation kinetics verification microstructure physicochemical properties digestibility Wolfiporia cocos solid-state fermentation almonds roasting aroma RF heating superheated water poached spicy pork slices sterilization RTE food G. stearothermophilus spores radio frequency drying finite element method heat transfer mass transfer water vapor concentration n/a thema EDItEUR::Q Philosophy and Religion::QD Philosophy |
| url | ONIX_20230511_9783036572345_37 |