Juming Tang - Böcker

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference:Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural productsDescribes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heatingDiscusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation modelsProvides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-Ω designs for RF heaters and applicatorsUses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicatorsExamines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafoodExplores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to tableRadio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

Due to the nature of agricultural commodities as carriers of exotic pests, importing countries have employed varying methods of pest control for postharvest products. Thermal treatments are emerging as effective, environmentally-friendly alternatives to traditional methods, eliminating chemical residues and minimizing damage to produce. This book provides comprehensive information of these increasingly important treatments, covering temperature measurement, heat transfer, physiological responses of plants, insects and pathogens to heat, and an introduction to current and potential quarantine treatments based on hot air, hot water, and radio frequency energy.

This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields.The topics covered in the book include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging lines. Each chapter begins with a general background review with important references, and ends with the latest results from each research laboratory.