Description



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

Microwave and Radio Frequency Heating in Food and Beverages

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    A Paperback by Tatiana Koutchma

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      Publisher: Elsevier Science
      Publication Date: 10/10/2022 12:00:00 AM
      ISBN13: 9780128187159, 978-0128187159
      ISBN10: 0128187158

      Description



      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

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