دانلود کتاب گرمایش مایکروویو و فرکانس رادیویی در غذا و نوشیدنی

Five advanced heating techniques, infrared (IR), microwave (MW), dielectric or radio frequency (RF), ohmic (OH), and magnetic induction (MI) heating can heat foods faster and more efficiently because each of them utilizes various parts of electromagnetic (EM) energy spectrum. Volumetric or surface heating is generated in the product after absorption of the part of incident energy. The efficacy of these modes of heating is generally higher than that of conduction or convection heating modes. This chapter will briefly discuss the basic principles of available EM heating modes and their advantages and application. The focus will be given to dielectric heating modes using microwave and radio frequency (RF) energy and comparing differences in temperature distribution and conversion efficiency. Also, pros and cons of application of microwave and RF energy in food processing operations will be discussed including cooking, drying, extraction, tempering, thawing, blanching, preservation, and other new application including promising combined EM heating methods.