Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product).
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Table of Contents
1. Introduction to basic principles and mechanisms of electromagnetic heating technologies 2. Characteristics of Microwave and RF Heating 3. Microwave and RF heating effects on pathogenic and spoilage microorganisms including yeasts and molds and their spores 4. Microwave and RF effects on quality and nutrients in foods in comparison with traditional heat treatments 5. Commercial applications of microwave and RF heating for pasteurization and sterilization of foods, ingredients and beverages 6. Economics of Microwave and RF Heating
