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...
שמור ב:
| פורמט: | Online |
|---|---|
| שפה: | אנגלית |
| יצא לאור: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
|
| נושאים: | |
| גישה מקוונת: | ONIX_20220224_9783036530031_129 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|
| _version_ | 1869523067556855808 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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 the organoleptic and nutritional properties of foods. Novel thermal technologies rely on heat generation directly inside foods, which has implications for improving the overall energy efficiency of the heating process itself. The use of novel thermal technologies is dependent on the complexity and inherent properties of the food materials of interest (e.g., thermal conductivity, electrical resistance, water content, pH, rheological properties, food porosity, and presence of particulates). Moreover, there is a need to address the combined use of thermal processing with emerging technologies such as pulsed electric fields, high hydrostatic pressure, and ultrasound to complement the conventional thermal processing of fluid or solid foods. This Special Issue provides readers with an overview of the latest applications of various novel technologies in food processing. A total of eight cutting-edge original research papers and one comprehensive review paper discussing novel processing technologies from the perspectives of food safety, sustainability, process engineering, (bio)chemical changes, health, nutrition, sensory issues, and consumers are covered in this Special Issue. |
| format | Online |
| id | doab-20.500.12854ir-78832 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-788322024-04-11T15:10:22Z Application of Novel Thermal Technology in Foods Processing Oey, Indrawati Leong, Sze Ying pecan dielectric properties radio frequency (RF) heating simulation maceration-fermentation polyphenol extraction PEF Grenache sensory analysis. hyperspectral imaging cold spots microwave sterilization Maillard reaction frying mathematical model mass transfer heat transfer pulsed electric fields solid plant foods Geobacillus Clostridium spores inactivation thermal resistance senior-friendly food solid–liquid mixture ohmic heating vacuum blanching drying efficiency energy ultrasound potato variable space network method enthalpy method approximate quasi-steady-state analysis explicit finite difference kinetic pulsed electric field cultivar colour lightness first order activation energy Arrhenius n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology 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 the organoleptic and nutritional properties of foods. Novel thermal technologies rely on heat generation directly inside foods, which has implications for improving the overall energy efficiency of the heating process itself. The use of novel thermal technologies is dependent on the complexity and inherent properties of the food materials of interest (e.g., thermal conductivity, electrical resistance, water content, pH, rheological properties, food porosity, and presence of particulates). Moreover, there is a need to address the combined use of thermal processing with emerging technologies such as pulsed electric fields, high hydrostatic pressure, and ultrasound to complement the conventional thermal processing of fluid or solid foods. This Special Issue provides readers with an overview of the latest applications of various novel technologies in food processing. A total of eight cutting-edge original research papers and one comprehensive review paper discussing novel processing technologies from the perspectives of food safety, sustainability, process engineering, (bio)chemical changes, health, nutrition, sensory issues, and consumers are covered in this Special Issue. 2022-02-24T10:38:03Z 2022-02-24T10:38:03Z 2022 book ONIX_20220224_9783036530031_129 9783036530031 9783036530024 https://directory.doabooks.org/handle/20.500.12854/78832 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4926 https://mdpi.com/books/pdfview/book/4926 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-3003-1 10.3390/books978-3-0365-3003-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036530031 9783036530024 176 Basel open access |
| spellingShingle | pecan dielectric properties radio frequency (RF) heating simulation maceration-fermentation polyphenol extraction PEF Grenache sensory analysis. hyperspectral imaging cold spots microwave sterilization Maillard reaction frying mathematical model mass transfer heat transfer pulsed electric fields solid plant foods Geobacillus Clostridium spores inactivation thermal resistance senior-friendly food solid–liquid mixture ohmic heating vacuum blanching drying efficiency energy ultrasound potato variable space network method enthalpy method approximate quasi-steady-state analysis explicit finite difference kinetic pulsed electric field cultivar colour lightness first order activation energy Arrhenius n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology Application of Novel Thermal Technology in Foods Processing |
| title | Application of Novel Thermal Technology in Foods Processing |
| title_full | Application of Novel Thermal Technology in Foods Processing |
| title_fullStr | Application of Novel Thermal Technology in Foods Processing |
| title_full_unstemmed | Application of Novel Thermal Technology in Foods Processing |
| title_short | Application of Novel Thermal Technology in Foods Processing |
| title_sort | application of novel thermal technology in foods processing |
| topic | pecan dielectric properties radio frequency (RF) heating simulation maceration-fermentation polyphenol extraction PEF Grenache sensory analysis. hyperspectral imaging cold spots microwave sterilization Maillard reaction frying mathematical model mass transfer heat transfer pulsed electric fields solid plant foods Geobacillus Clostridium spores inactivation thermal resistance senior-friendly food solid–liquid mixture ohmic heating vacuum blanching drying efficiency energy ultrasound potato variable space network method enthalpy method approximate quasi-steady-state analysis explicit finite difference kinetic pulsed electric field cultivar colour lightness first order activation energy Arrhenius n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| topic_facet | pecan dielectric properties radio frequency (RF) heating simulation maceration-fermentation polyphenol extraction PEF Grenache sensory analysis. hyperspectral imaging cold spots microwave sterilization Maillard reaction frying mathematical model mass transfer heat transfer pulsed electric fields solid plant foods Geobacillus Clostridium spores inactivation thermal resistance senior-friendly food solid–liquid mixture ohmic heating vacuum blanching drying efficiency energy ultrasound potato variable space network method enthalpy method approximate quasi-steady-state analysis explicit finite difference kinetic pulsed electric field cultivar colour lightness first order activation energy Arrhenius n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| url | ONIX_20220224_9783036530031_129 |