Awuah / Ramaswamy / Tang Radio-Frequency Heating in Food Processing

Principles and Applications
1. Auflage 2014
ISBN: 978-1-4398-3705-4
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 422 Seiten

Reihe: Electro-Technologies for Food Processing Series

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference:

- Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products

- Describes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heating

- Discusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation models

- Provides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-O designs for RF heaters and applicators

- Uses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicators

- Examines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafood

- Explores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to table

Radio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

Zielgruppe

Food scientists, food processing engineers, bioengineers working in food, US FDA and USDA regulatory personnel, manufacturers and suppliers of radio frequency equipment looking to develop equipment for the food industry.

Autoren/Hrsg.

Awuah, George B.

Ramaswamy, Hosahalli S.

Tang, Juming

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Series Preface

Preface

Editors

Contributors

Principles of Radio-Frequency and Microwave Heating; Shunshan Jiao, Donglei Luan, and Juming Tang

Radio-Frequency and Microwave Applications: Similarities, Advantages, and Limitations; Hussein Hassan, Yetenayet Tola, and Hosahalli Ramaswamy

Temperature Measurement in Radio-Frequency Applications; Dongsheng Guan, Juming Tang, and George B. Awuah

Dielectric Properties of Agricultural Products: Fundamental Principles, Influencing Factors, and Measurement Techniques; Stuart O. Nelson and Samir Trabelsi

Electrical Conductivity Effect on Dielectric Properties and Radio-Frequency Heating; Valérie Orsat and Yanti Maslina Mohd Jusoh

The Industrial Radio-Frequency Heater; Tony Koral

The RF 50 O Technology versus Variable-Frequency RF Technology; Jean-Paul Bernard, Jean-Marie Jacomino, and Marilena Radoiu

Analysis of Radio-Frequency Industrial Heating Systems Using Computational Techniques; A. C. (Ricky) Metaxas and Regas I. Neophytou

Modeling Electro-Assisted Processing Using Computational Fluid Dynamics; Gianpaolo Ruocco, Francesco Marra, and Maria Valeria De Bonis

Radio Frequency Heating Effects on Microbial Destruction; Hussein Hassan and Hosahalli S. Ramaswamy

Effect of Radio-Frequency Heating on Food Quality Factors; Navneet Singh Rattan and Hosahalli Ramaswamy

Radio-Frequency Drying of Food Materials; Satyanarayan R. S. Dev and Vijaya G. S. Raghavan

Radio-Frequency Baking and Roasting of Food Products; George B. Awuah, Tony Koral, and Dongsheng Guan

Radio-Frequency Thawing and Tempering; Navneet Singh Rattan and Hosahalli Ramaswamy

Radio-Frequency Pasteurization and Sterilization of Packaged Foods; Kunchalee Luechapattanaporn and Juming Tang

Radio-Frequency Heating of Dry Foods and Agricultural Commodities; Gopal Tiwari and Juming Tang

Applications of Radio-Frequency Heating to Meat, Fish, and Poultry Products; Ajaypal Singh and Hosahalli Ramaswamy

Application of Radio-Frequency Heating of Milk and Dairy Products; Derek Wray and Hosahalli Ramaswamy

RF Treatment of Fresh Fruits and Vegetables; Sohan Birla and Juming Tang

RF Deinfestation (Pest Control) of Agricultural Products; M. E. Sosa-Morales, R. Villa-Rojas, R. Rojas-Laguna, and A. López-Malo

Radio Frequency Treatment of Food-Related Materials, Waste, and By-Products; Yifen Wang and Shaoyang Liu

Radio Frequency in Packaging, Inventory Control, and Tracking in the Food-Processing Industry; Lixing (Tina) Wang and Siu-Keung Kwok

Index

Über Autor(innen)

George B. Awuah is currently the thermal process manager and process authority for Mars Petcare US, Franklin, Tennessee. He holds a B.Sc (Hon) from the Kwame Nkrumah University of Science and Technology, Ghana, and a Ph.D from McGill University, Montreal, Quebec, Canada. He previously taught at the Kwame Nkrumah University of Science and Technology; was a scientist and senior scientist at the Grocery Manufacturers Association, Washington, District of Columbia, USA; served as a research associate at McGill University; and collaborated with Agriculture and Agri-Food Canada, Guelph, Ontario. Widely published, Dr. Awuah is a member of the Institute for Thermal Processing Specialists and Institute of Food Technologists.

Hosahalli S. Ramaswamy holds a BS from Bangalore University, India; an MS from the Central Food Technological Research Institute, Mysore, India; and an MS and Ph.D from the University of British Columbia, Vancouver, Canada. He is professor of food processing at McGill University, Ste-Anne-de-Bellevue, Quebec, Canada. During his 25 years at McGill, he has established several research programs in postharvest technology and food processing. Widely published and highly decorated, Dr. Ramaswamy is a popular keynote speaker, the editor of the Journal of Food Engineering, and a member of numerous boards and professional societies and a recipient of several awards, the recent ones being the Marvin Tung Award (IFTPS), fellow of CIFST, and fellow IUFoST. Recently, he led the Canadian team to win the bid to bring the 2015 International Congress of Food Engineering to Canada.

Juming Tang is Regents professor and distinguished chair of food engineering at Washington State University, Pullman, USA. He has more than 20 years of research experience in areas of thermal processing using microwave and radio-frequency energy for food safety and pest control applications, in close collaboration with equipment and processing companies, related regulatory agencies, and US government research institutions. His laboratory developed 915 MHz single-mode microwave assisted sterilization (MATS) and pasteurization (MAP) technologies for packaged foods. Widely published and highly decorated, Dr. Tang is a fellow of the International Microwave Power Institute, American Society of Agricultural and Biological Engineers, and Institute of Food Technologists.