19 - Dielectric, ohmic and infrared heating

Add time:08/31/2019    Source:sciencedirect.com

This chapter describes the uses of dielectric and infrared electromagnetic waves that penetrate food and are absorbed and converted to heat. They are compared with ohmic heating, which uses the electrical resistance of foods to directly convert electricity to heat. Each section explains the theory of heating and the equipment used. The applications of dielectric heating to baking, dehydration, tempering and thawing of foods, and the use of ohmic heating for aseptic processing are described. In each section, the effects of the type of heating on both foods and microorganisms are discussed.

We also recommend Trading Suppliers and Manufacturers of RED 19 (cas 1342-82-1). Pls Click Website Link as below: cas 1342-82-1 suppliers

Prev:Chapter 19 - Aromatic Compounds in Red Varieties
Next:Chemiluminescent dual-enzyme immunoassays capable of simultaneously quantifying carbohydrate antigen 19–9 and carcinoma embryonic antigen in a sample)