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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Dades bibliogràfiques
Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Matèries:	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
Accés en línia:	ONIX_20220224_9783036530031_129
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Application of Novel Thermal Technology in Foods Processing

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