Ohmic Heating Technology for Processing of Foods and Food Products
Design, Food Quality, and Applications
Series: Innovations in Agricultural and Biological Engineering;
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Product details:
- Edition number 1
- Publisher Apple Academic Press
- Date of Publication 18 September 2025
- ISBN 9781779643704
- Binding Hardback
- No. of pages336 pages
- Size 234x156 mm
- Weight 780 g
- Language English
- Illustrations 16 Illustrations, black & white; 5 Illustrations, color; 4 Halftones, black & white; 12 Line drawings, black & white; 5 Line drawings, color; 24 Tables, black & white 696
Categories
Short description:
Overviews ohmic heating as well as various applications of ohmic heating techniques. Introduces ohmic heating, and covers the equipment and process design for ohmic heating systems, the effects of ohmic heating on food quality and microbial safety, and novel applications of ohmic heating in food processing.
MoreLong description:
This new book provides an overview of ohmic heating as well as applications of ohmic heating techniques, the thermal processing method that uses alternating electrical currents in foods to give rapid and uniform heating throughout the product. Ohmic heating in food processing is an environmentally friendly process that can result in better product quality, less cooking time, lower capital cost, and higher energy efficiency. First providing an introduction to ohmic heating, the volume then presents in-depth knowledge and understanding of ohmic heating applications. Chapters cover the equipment and process design for ohmic heating systems, the effects of ohmic heating on food quality and microbial safety, and novel applications of ohmic heating in food processing. Several chapters address ohmic heating methods and issues in specific food groups, including milk and milk products, fruits and vegetables, and meats and meat products.
MoreTable of Contents:
PART I: INTRODUCTION. 1. Introduction to Ohmic Heating: Principles and Fundamentals. 2. History and Recent Developments in Ohmic Heating Technology. PART II: EQUIPMENT AND PROCESS DESIGN FOR OHMIC HEATING SYSTEMS. 3. Generic Configurations for the Design of Ohmic Heating Systems. 4. Design Aspects and Process Engineering of Ohmic Heating Systems. PART III: EFFECTS OF OHMIC HEATING ON FOOD QUALITY AND MICROBIAL SAFETY. 5. Effect of Ohmic Heating on Microbial and Enzyme Systems. 6. Effects of Ohmic Heating on Food Components. 7. Ohmic Heating: Applications in Various Unit Operations in the Food Processing Industry. 8. Ohmic Heating-Assisted Extraction of Biocomponents from Foods and Food Products. PART IV: APPLICATIONS OF OHMIC HEATING IN FOOD PROCESSING. 9. Scope of Ohmic Heating Systems in the Food Processing Industry. 10. Application of Ohmic Heating in Milk and Milk Products Processing. 11. Applications of Ohmic Heating in the Processing of Fruits and Vegetables. 12. Applications of Ohmic Heating in Meat and Meat Products.
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