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 products
Describes fiber-optics temperature sensors and their utility in
monitoring temperature during RF and microwave heating Discusses
the dielectric and thermo-physical properties of agricultural
products amenable to RF and microwave heating, presenting
measurement techniques, mathematical concepts, and computer
simulation models Provides practical perspectives on industrial RF
units used in manufacturing food products, addressing free-running
oscillators and 50- designs for RF heaters and applicators Uses
finite-element formulations to determine design parameters
including resonant modes, circuit impedance, and electric field
distribution in RF applicators Examines RF-heating effects on
microorganisms, enzymes, and food quality attributes for products
such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables,
and seafood Explores RF-heating applications beyond food
processing, such as agricultural product deinfestation, waste
treatment, counterfeit prevention, package tracking, and
transportation of food from farm to table Radio-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.
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