Ohmic heating provides rapid and uniform heating, resulting in less
thermal damage than conventional heating and allowing manufacturers
to obtain high-quality products with minimum sensorial,
nutritional, and structural changes. Ohmic Heating in Food
Processing covers several aspects of Ohmic heating: science and
engineering, chemistry and physics, biochemistry and nutrition,
quality and safety, and development and technology, both basic and
applied. It describes the importance of Ohmic technology and how to
implement it in practice, addressing basic theory, principles, and
applications. Divided into nine sections, this volume covers the
basics of Ohmic heating, including a historic overview and
fundamental principles; electrical conductivity, its importance,
factors that influence it, and data modeling; biological effects of
electricity on foods and food components, including microorganisms,
enzymes, proteins, carbohydrates, and fats; and Ohmic heating
behavior and design parameters. The book also deals with issues in
Ohmic heating equipment, Ohmic heating modeling issues, and process
validation issues. The authors discuss various applications of
Ohmic heating applied to different classes of foods, such as muscle
foods (meat, poultry, and fish), dairy products, fruits, and
vegetables. They also examine commercially successful applications
of food products processed by Ohmic heating and considers
applications of Ohmic heating where preservation is not the main
focus, for example, blanching, Ohmic thawing, and the potential for
Ohmic heating for long-duration space missions.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
