Ohmic Heating Technology for Processing of Foods and Food Products by Birwal, Preeti; Goyal, Megh R.; Kalsi, Baldev Singh;

Design, Food Quality, and Applications

Sorozatcím: Innovations in Agricultural and Biological Engineering;

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Beszerezhetőség

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A termék adatai:

Kiadás sorszáma 1
Kiadó Apple Academic Press
Megjelenés dátuma 2025. szeptember 18.

ISBN 9781779643704
Kötéstípus Keménykötés
Terjedelem336 oldal
Méret 234x156 mm
Súly 780 g
Nyelv angol
Illusztrációk 16 Illustrations, black & white; 5 Illustrations, color; 4 Halftones, black & white; 12 Line drawings, black & white; 5 Line drawings, color; 24 Tables, black & white

Kategóriák

Analitikai kémia Élelmiszer- és dohányipar, élelmiszertudomány Analitikai kémia (karitatív célú kampány) Élelmiszer- és dohányipar, élelmiszertudomány (karitatív célú kampány)

Rövid leírás:

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.

Több

Hosszú leírás:

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.

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Tartalomjegyzék:

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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