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Application of Novel Thermal Technology in Foods Processing

Advanced and novel thermal technologies, such as ohmic heating, dielectric heating (e.g., microwave heating and radio frequency heating), and inductive heating, have been developed to improve the effectiveness of heat processing whilst guaranteeing food safety and eliminating undesirable impacts on...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2022
Soggetti:
pecan
dielectric properties
radio frequency (RF) heating
simulation
maceration-fermentation
polyphenol extraction
PEF
Grenache
sensory analysis.
hyperspectral imaging
cold spots
microwave
sterilization
Maillard reaction
frying
mathematical model
mass transfer
heat transfer
pulsed electric fields
solid plant foods
Geobacillus
Clostridium
spores
inactivation
thermal resistance
senior-friendly food
solid–liquid mixture
ohmic heating
vacuum
blanching
drying
efficiency
energy
ultrasound
potato
variable space network method
enthalpy method
approximate quasi-steady-state analysis
explicit finite difference
kinetic
pulsed electric field
cultivar
colour
lightness
first order
activation energy
Arrhenius
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology
Accesso online:ONIX_20220224_9783036530031_129
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ONIX_20220224_9783036530031_129

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