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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).

Food --- Induction heating. --- Microwave cooking. --- Effect of heat on. --- Cooking, Microwave --- Microwave cookery --- Electric cooking --- Microwave heating --- High-frequency induction heating --- Electric heating --- Cooking --- Heat --- Heat effects

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Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. New features in this edition include: The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials The application of newer processing methods which use heat transfer media such as hot water, air/steam, and steam/water, which are necessary for the newer forms of packaging material New methods of theoretically calculating the heat transfer characteristics during processing, including three-dimensional modeling and application of computerized fluid dynamics (CFD) techniques The implications of newer models for microbial destruction The development of process schedules for quality optimization in newer packaging materials Important new aspects of methods of retort control Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products. About the Authors S. Daniel Holdsworth, a former researcher for 25 years with the Campden and Chorleywood Food Research Association. Ricardo Simpson,a professor in Universidad Técnica Federico Santa María, Department of Chemical, Biotechnological and Environmental Processes.

Food --- Groceries --- Effect of heat on. --- Packaging. --- Packaging --- Heat effects --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Cooking --- Heat --- Food science. --- Physical sciences --- Science --- Food—Biotechnology. --- Food technology --- Chemical engineering

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High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations.

Food --- Food industry and trade. --- Food industry and trade --- Effect of heat on. --- Equipment and supplies. --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Cooking --- Heat --- Processing --- Heat effects

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Food --- Food industry and trade. --- Food handling. --- Food sanitation --- Handling of food --- Sanitation, Household --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Sanitary microbiology --- Cooking --- Heat --- Effect of heat on. --- Microbiology. --- Processing --- Bacteriology --- Heat effects

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This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols – cooling, freezing, etc. – and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted? This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.

Chemistry. --- Analytical chemistry. --- Food --- Manufacturing industries. --- Machines. --- Tools. --- Food Science. --- Analytical Chemistry. --- Manufacturing, Machines, Tools. --- Biotechnology. --- Food industry and trade. --- Effect of heat on. --- Analysis. --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Food preparation industry --- Food processing industry --- Food trade --- Chemistry --- Heat effects --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Cooking --- Heat --- Chemistry, Technical --- Sanitary chemistry --- Processing --- Composition --- Food science. --- Analytical biochemistry. --- Manufactures. --- Manufacturing, Machines, Tools, Processes. --- Manufactured goods --- Manufactured products --- Products --- Products, Manufactured --- Commercial products --- Manufacturing industries --- Analytic biochemistry --- Biochemistry --- Chemistry, Analytic --- Science --- Food—Biotechnology. --- Analysis, Chemical --- Analytic chemistry --- Chemical analysis