TY - BOOK ID - 109596129 TI - Microwave and radio frequency heating in food and beverages PY - 2022 SN - 0128187166 0128187158 9780128187166 9780128187159 PB - London, England ; San Diego, California ; Cambridge, Massachusetts : Academic press, DB - UniCat KW - Food KW - Induction heating. KW - Microwave cooking. KW - Effect of heat on. KW - Cooking, Microwave KW - Microwave cookery KW - Electric cooking KW - Microwave heating KW - High-frequency induction heating KW - Electric heating KW - Cooking KW - Heat KW - Heat effects UR - https://www.unicat.be/uniCat?func=search&query=sysid:109596129 AB - Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). ER -