Emerging Thermal Processes in the Food Industry
Unit Operations and Processing Equipment in the Food Industry

Provides wide-ranging knowledge on different emerging thermal processing facilities and equipment

Seid Mahdi Jafari (Edited by)

9780128221075, Elsevier Science

Paperback, published 23 November 2022

396 pages, Approx. 100 illustrations
22.9 x 15.2 x 2.5 cm, 0.45 kg

Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations.

1. Introduction to emerging thermal food processes

Section 1: Infrared processing operations
2. Principles of infrared processing
3. Infrared processing equipment
4. Application of infrared processing in the food industry

Section 2: Microwave processing operations
5. Principles of microwave heating
6. Microwave heating equipment
7. Application of microwave processing in the food industry

Section 3: Ohmic heating operations
8. Principles of Ohmic heating
9. Ohmic heating equipment
10. Application of Ohmic heating in the food industry

Section 4: Radiofrequency (RF) processing operations
11. Principles of RF processing
12. RF processing equipment
13. Application of RF processing in the food industry

Subject Areas: Food & beverage technology [TDCT]